Creamy Hungarian Mushroom Soup
A comforting soup made with sautéed mushrooms, paprika, and a creamy finish, perfect for chilly evenings or special gatherings.
Ingredients
For the Soup
- 2 cups Fresh cremini or button mushrooms For earthy depth.
- 1 medium Onion Finely diced, adds foundational flavor.
- 3 cloves Garlic Minced, for aromatic touch.
- 2 tablespoons Butter For sautéing, bringing richness.
- 2 tablespoons Paprika Sweet or smoked, defines dish's character.
- 4 cups Vegetable Broth A flavorful base; use homemade for extra touch.
- 1 cup Sour Cream Greek yogurt is a great substitute.
- 2 tablespoons Fresh Dill Chopped, brightens and complements.
- Salt and Pepper To taste, essential for balancing flavors.
Instructions
Preparation
- In a large pot, melt the butter over medium heat.
- Add the diced onion and let it soften for about 3-4 minutes.
- Stir in the minced garlic and sliced mushrooms. Cook for 5-7 minutes until the mushrooms are tender and release their juices.
- Sprinkle the paprika over the mixture and stir well, toasting the spices.
- Slowly add in the vegetable broth, scraping the bottom of the pot to incorporate all bits. Bring to a gentle simmer.
- Lower the heat and stir in the sour cream (or yogurt), whisking until smooth.
- Season with salt and pepper to taste and let simmer for another 5 minutes.
- Just before serving, stir in the fresh dill.
Notes
For a healthier twist, swap out the sour cream for light Greek yogurt. You can also add greens like spinach or kale in the last minutes of cooking for added nutrients.