Hungarian Mushroom Soup

Hungarian Mushroom Soup is one of those seriously delicious recipes that will become a family favorite dish. Made in a soup pot with a mixture of fresh mushrooms, milk, butter, onions, dill, thyme, paprika, soy sauce, chicken broth, flour, lemon juice, sour cream, pepper, and fresh parsley – this recipe will make your taste buds dance.

I’ve always loved a creamy mushroom soup, but this Hungarian mushroom soup recipe is out of this world. It can be quite addicting. This mushroom soup is a guaranteed winner. This creamy mushroom soup recipe is a combination of ingredients that turns something as simple as soup into a gourmet meal.

Did you know that mushrooms are often thought of as vegetables, but they are really a fungus? Some people feel they should be put into their own category of food because they are neither plant nor animal. Mushrooms are a great source of fiber and protein. Some of the nutrients they have are potassium, copper, selenium, and B vitamins.

Serve this with some crusty French Bread, Cheesy Garlic Bread or homemade Ciabatta Bread. Add in a garden fresh salad and what a perfect meal. Soup and salad are the perfect combination on a cozy evening at home.

Hungarian Mushroom Soup

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Hungarian Mushroom Soup recipe. Earthy mushrooms are the savory stars of this creamy, pungent, satisfying Hungarian mushroom soup.

• Author: The Modern Proper
• Prep Time: :05
• Cook Time: :30
• Total Time: :35
• Yield: 4
• Category: Soup
• Method: Stovetop
• Cuisine: Hungarian

Ingredients

• 4 tbsp Butter
• 2 cups Onions, chopped
• 1 lb Mushrooms, sliced
• 2 cups Chicken or vegetable stock
• 1/2 cup Dry white wine
• 2 tsp Dried dill
• 2 tsp Minced fresh thyme leaves
• 2 tsp Paprika
• 2 tbsp Soy sauce
• 1 cup Whole milk
• 3 tbsp Flour
• 1/4 cup Sour cream
• 2 tbsp Lemon juice
• 2 tbsp Fresh Italian parsley

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Instructions

• In a heavy pot or Dutch oven, sauté the onions and mushrooms in butter over medium heat until onions are soft and translucent, about 15 minutes.
• Add the dill, thyme, paprika, broth, soy sauce and white wine. Bring the soup to a simmer and cook until the liquid reduces by half.
• Meanwhile, in a small bowl, whisk the flour into the milk until smooth. Add the flour-milk mixture to the soup and cook until the soup begins to thicken, about 10 more minutes.
• Turn the heat down to low and slowly stir in the sour cream and lemon juice.
• Garnish the soup with parsley and serve hot.