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My BigMouth Blog | A Blog by Jason Glover

Hungarian Mushroom Soup

Hungarian Mushroom Soup - Dads That Cook

By Jason Glover

DifficultyBeginner

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

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Yields4 Servings
Prep Time5 minsCook Time25 minsTotal Time30 mins

 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 tbsp soy sauce
 1 cup whole milk
 3 tbsp flour
 ¼ cup sour cream
 2 tbsp lemon juice
 2 tbsp fresh Italian parsley

1

Melt the butter in a large, heavy pot over medium heat.

2

Sauté the onions and mushrooms until the the onions become soft and translucent, about 15 minutes.

3

Stir in the vegetable stock, white wine, dill, thyme, sweet Hungarian paprika, and soy sauce.

4

Bring to a simmer and cook until reduced by half.

5

In a medium bowl, whisk together the flour and milk until smooth.

6

Stir the milk mixture into the soup and continue cooking the soup until it begins to thicken, about 10 minutes.

7

Once thickened, reduce heat to low and stir in the sour cream and lemon juice.

8

Ladle into bowls and garnish with fresh parsley. Enjoy!

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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 tbsp soy sauce
 1 cup whole milk
 3 tbsp flour
 ¼ cup sour cream
 2 tbsp lemon juice
 2 tbsp fresh Italian parsley

Directions

1

Melt the butter in a large, heavy pot over medium heat.

2

Sauté the onions and mushrooms until the the onions become soft and translucent, about 15 minutes.

3

Stir in the vegetable stock, white wine, dill, thyme, sweet Hungarian paprika, and soy sauce.

4

Bring to a simmer and cook until reduced by half.

5

In a medium bowl, whisk together the flour and milk until smooth.

6

Stir the milk mixture into the soup and continue cooking the soup until it begins to thicken, about 10 minutes.

7

Once thickened, reduce heat to low and stir in the sour cream and lemon juice.

8

Ladle into bowls and garnish with fresh parsley. Enjoy!

Hungarian Mushroom Soup

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