Hungarian Mushroom Soup

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:

  1. Melt butter in a pot over medium heat.
  2. Add onions and sauté until softened.
  3. Add mushrooms and cook for 5 minutes.
  4. Stir in dill, paprika, soy sauce, and vegetable broth.
  5. Simmer for 15 minutes.
  6. Whisk cornstarch and milk; stir into the soup.
  7. Simmer for 10-15 minutes.
  8. Add sour cream, lemon juice, parsley, salt, pepper, and cayenne.
  9. Warm through without boiling.
  10. Serve with garnishes and optional crusty bread.