Name: HUNGARIAN MUSHROOM SOUP
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4
Ingredients: 4 tbsp butter; 2 cups diced onion; 1 lb mushrooms, sliced; 2 cups vegetable stock; ½ cup dry white wine; 2 tsp dried dill; 2 tsp minced fresh thyme leaves; 2 tsp Sweet Hungarian Paprika; 2 tbsp soy sauce; 1 cup whole milk; 3 tbsp flour; ¼ cup sour cream; 2 tbsp lemon juice; 2 tbsp fresh Italian parsley; dried dill; Sweet Hungarian Paprika; Dutch oven or large pot; Medium bowl; Cutting board; Knife

HUNGARIAN MUSHROOM SOUP

Jason Glover

Servings

Prep Time

5 minutes

Cook Time

25 minutes

Calories

This Hungarian Mushroom Soup is sure to warm you up on a cold day! It's hearty, creamy, and gets it's wonderful depth and flavor from sweet Hungarian paprika.

Ingredients

4 tbsp butter
2 cups diced onion
1 lb mushrooms, sliced
2 cups vegetable stock
½ cup dry white wine
2 tsp dried dill
2 tsp minced fresh thyme leaves
2 tsp Sweet Hungarian Paprika
2 tbsp soy sauce
1 cup whole milk
3 tbsp flour
¼ cup sour cream
2 tbsp lemon juice
2 tbsp fresh Italian parsley
dried dill
Sweet Hungarian Paprika

Tools

Directions

Melt the butter in a large, heavy pot over medium heat.
Sauté the onions and mushrooms until the the onions become soft and translucent, about 15 minutes.
Stir in the vegetable stock, white wine, dill, thyme, sweet Hungarian paprika, and soy sauce.
Bring to a simmer and cook until reduced by half.
In a medium bowl, whisk together the flour and milk until smooth.
Stir the milk mixture into the soup and continue cooking the soup until it begins to thicken, about 10 minutes.
Once thickened, reduce heat to low and stir in the sour cream and lemon juice.
Ladle into bowls and garnish with fresh parsley. Enjoy!