Hungarian Mushroom Soup
A delightful and creamy soup that brings together earthy flavors of mushrooms with the aromatic sweetness of Hungarian paprika.
Ingredients
Main Ingredients
- 8 oz mushrooms, sliced Cremini, shiitake, or button mushrooms work best.
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 3 tbsp butter Can use olive oil for a lighter option.
- 3 cups vegetable broth Ensure it is gluten-free if necessary.
- 1 tsp Hungarian sweet paprika Switch to hot paprika for added heat.
- 1 tsp dried dill weed
- 1/2 cup sour cream Use coconut cream for a dairy-free version.
- 1 tbsp lemon juice
- to taste Salt and pepper
Instructions
Preparation
- Gather all the ingredients before beginning.
- Melt the butter in a large pot over medium heat.
Cooking
- Sauté the chopped onions and minced garlic for about 3-4 minutes until they are translucent.
- Add the sliced mushrooms and cook for an additional 5-7 minutes until softened.
- Sprinkle in the Hungarian sweet paprika and dried dill weed, stirring well.
- Pour in the vegetable broth and bring to a boil.
- Once boiling, reduce heat to low and let it simmer for 15 minutes.
- Remove from heat and stir in the sour cream and lemon juice, adjusting salt and pepper to taste.
Serving
- Serve in deep bowls, garnished with fresh herbs or a swirl of sour cream.
- Pair with crusty bread or a light salad for a complete meal.
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Notes
For a thicker soup, blend a portion before adding sour cream. Experiment with fresh herbs to personalize flavor.