Hungarian Mushroom Soup Recipe

Ingredients

• 1 pound fresh button mushrooms (reserve 1 cup for garnish)
• 4 tablespoons unsalted butter
• 2 cups diced onions
• 2 teaspoons dried dill
• 1 tablespoon Hungarian sweet paprika
• 1 tablespoon soy sauce
• 1 cup whole milk
• 1/2 cup sour cream
• 2 cups vegetable broth
• 2 tablespoons cornstarch
• 2 teaspoons lemon juice
• 1/5 cup fresh parsley, chopped
• Salt and pepper, to taste

Preparation

1. In a large pot, melt the butter over medium heat.
2. Add the onions and sauté until they are soft and translucent.
3. Add the mushrooms (except for the 1 cup reserved) and cook until browned and their juices are released.
4. Stir in the dill, paprika, and soy sauce.
5. Pour in the vegetable broth and let the mixture simmer gently.
6. In a separate bowl, mix the cornstarch with a small amount of cold water to create a paste. Stir this paste into the soup until it thickens.
7. Add the milk and continue to simmer for a few more minutes.
8. On low heat, incorporate the sour cream and lemon juice into the soup.
9. Season with salt and pepper to taste.
10. In a separate pan, fry the reserved mushrooms until golden brown, and use these for garnish.
11. Serve the soup in bowls, topping each with the fried mushrooms and a sprinkle of parsley.

Immerse yourself in the comforting flavors of this Hungarian Mushroom Soup, a true reflection of Hungarian culinary tradition. Enjoy the delightful combination of mushrooms, paprika, and creamy textures that make each spoonful a memorable experience.