Hungarian mushroom soup
4 servings
30 minutes
Hungarian mushroom soup is a fragrant and velvety dish that warms the soul. Its history roots back to Hungarian cuisine, where mushrooms play an important role due to the country's forested regions. This soup wonderfully combines the earthy flavor of mushrooms with a delicate creaminess, highlighted by the spiciness of paprika and the freshness of lemon juice. Dill and parsley add bright herbal notes, while sour cream makes the texture soft and silky. Served hot, it is perfect for a cozy dinner on a cool day. It pairs well with crusty bread or rolls, and its rich flavor makes it an excellent choice for both everyday lunch and festive tables.
1
Melt the butter in a pot and add finely chopped onion. Sauté for 5-7 minutes until soft. Then add thinly sliced mushrooms and fry for a few more minutes until soft.
- Butter: 2 tablespoons
- Onion: 1 head
- Fresh mushrooms: 250 g
2
Add dill, soy sauce, paprika, and pour in the broth. Bring to a boil, reduce the heat, cover, and cook for 15 minutes.
- Chopped dill: 2 teaspoons
- Soy sauce: 1 tablespoon
- Paprika: 1 tablespoon
- Chicken broth: 2 glasss
3
In a small bowl, mix milk and flour. Pour the mixture into the soup, cover with a lid, and cook for another 15 minutes.
- Milk: 1 glass
- Wheat flour: 3 tablespoons
4
Add lemon juice, salt, and pepper. Remove from heat and add sour cream and parsley. Mix well and serve.
- Lemon juice: 2 teaspoons
- Salt: to taste
- Freshly ground black pepper: to taste
- Sour cream: 5 tablespoon
- Chopped parsley: 0.3 glass