Hungarian Mushroom Soup


1 pound fresh button mushrooms (keep 1 cup aside 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


In a sizeable pot, melt butter over medium heat.

Toss in onions and sauté till they’re soft and clear.

Add the mushrooms (except the 1 cup you set aside) and cook until they’re browned and their juices start oozing out.

Mix in the dill, paprika, and soy sauce.

Introduce the vegetable broth and let the mix simmer gently.

In a bowl, blend the cornstarch with a bit of cold water to make a paste. Stir this into the soup till it thickens.

Add the milk and simmer for a couple more minutes.

On low heat, integrate the sour cream and lemon juice into the soup.

Season to your liking with salt and pepper.

In another pan, fry the 1 cup of mushrooms you set aside until golden and use these for garnish.

Serve the soup in bowls, topping each with the fried mushrooms and a dash of parsley.

Dive into the heartwarming flavors of this Hungarian Mushroom Soup, an embodiment of Hungarian culinary artistry. Relish the harmonious blend of mushrooms, paprika, and creaminess that ensures every bite is an experience in itself.


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