Hungarian Mushroom Soup
A comforting and flavorful soup that combines earthy mushrooms, aromatic spices, and a creamy texture, perfect for any occasion.
Ingredients
Main Ingredients
- 8 oz mushrooms, sliced Fresh mushrooms recommended for best flavor.
- 1 medium onion, chopped Adds sweetness to the soup.
- 2 cloves garlic, minced Enhances flavor.
- 3 tbsp butter For sautéing the vegetables.
- 3 cups vegetable broth Use low-sodium for better control of seasoning.
- 1 tsp Hungarian sweet paprika Key spice for authentic taste.
- 1 tsp dried dill weed Adds a hint of herbal flavor.
- 1/2 cup sour cream For creaminess; adjust to taste.
- 1 tbsp lemon juice Balancing acidity.
- to taste salt and pepper For seasoning.
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Cuisinart Stand Mixer, 12 Speed, 5.5 Quart Stainless Steel Bowl, Chef’s Whisk, Mixing Paddle, Dough Hook, Splash Guard w/ Pour Spout, White Linen, SM-50NAS, Manual
Instructions
Preparation
- Melt the butter in a large pot over medium heat.
- Add the chopped onions and minced garlic and sauté for about 3-4 minutes or until they turn translucent.
- Stir in the sliced mushrooms and cook for an additional 5-7 minutes until they soften.
- Sprinkle in the Hungarian sweet paprika and dried dill weed, stirring until well combined.
- Pour in the vegetable broth and bring the mixture to a boil.
Cooking
- Reduce the heat to low and let the soup simmer for about 15 minutes.
- Remove the pot from heat and let it cool slightly.
- Stir in the sour cream and lemon juice until well mixed.
- Adjust seasoning with salt and pepper to your liking before serving.
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Notes
Consider garnishing with a dollop of sour cream. Serve with crusty bread or a fresh green salad. Store leftovers in an airtight container for 3-4 days or freeze for 2-3 months. Adjust sour cream for creaminess preference.