Hungarian Mushroom Soup
Prep Time: 10 minutes | Cooking Time: 35 minutes | Total Time: 45 minutes
Kcal: 188 kcal | Servings: 6 servings
Ingredients:
- 4 tablespoons unsalted butter
- 2 cups diced onions
- 1 pound fresh button mushrooms, sliced (reserve and sauté 1 cup for garnish)
- 2 teaspoons dried dill weed
- 1 tablespoon Hungarian sweet paprika
- 1 tablespoon low-sodium soy sauce
- 2 cups vegetable broth
- 2 tablespoons cornstarch
- 1 cup whole milk
- 1/2 cup sour cream
- 2 teaspoons lemon juice
- 1/4 cup chopped parsley
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- Pinch of cayenne pepper
- Garnish: sautéed sliced mushrooms, fresh chopped parsley, dollop of sour cream
Directions:
- Melt butter in a pot over medium heat.
- Add onions and sauté until softened.
- Add mushrooms and cook for 5 minutes.
- Stir in dill, paprika, soy sauce, and vegetable broth.
- Simmer for 15 minutes.
- Whisk cornstarch and milk; stir into the soup.
- Simmer for 10-15 minutes.
- Add sour cream, lemon juice, parsley, salt, pepper, and cayenne.
- Warm through without boiling.
- Serve with garnishes and optional crusty bread.