Hungarian Mushroom Soup with Fresh Dill Recipe
Hungarian Mushroom Soup with Fresh Dill Recipe – This Hungarian Mushroom Soup with Fresh Dill is rich, with hints of smokiness and a great umami flavor. It’s the perfect bowl of soup to warm up with this season!
- Author: Arleena
- Prep Time: 10 mins
- Cook Time: 30 mins
- Total Time: 40 mins
- Yield: 6 servings 1x
- 4 Tablespoons butter
- 1 large onion (diced )
- 1 pound mushrooms sliced (white, crimini and/or a mix of wild mushrooms like chanterelles)
- 3 Tablespoons flour
- 1 Tablespoon paprika
- 3 cups vegetable stock (chicken stock or bone broth)
- 3 Tablespoons soy sauce
- 1 cup 2% milk
- 1/2 cup sour cream
- 1 Tablespoon lemon juice
- 1 Tablespoon chopped fresh dill (or 2 tsp. dried dill)
- ¼ cup chopped fresh parsley
- Salt and pepper to taste
Melt the butter in a large saucepan over medium heat, add the onions and mushrooms and cook until the mushrooms have released their liquids and it has evaporated, about 10-15 minutes.
Mix in the flour and paprika and let it cook for 2-3 minutes.
Add the stock, soy sauce and milk, bring to a gentle boil, reduce the heat and simmer for 10 minutes.
Remove from heat and mix in the sour cream, lemon juice, dill and parsley. Season to taste with salt and pepper.
Keywords: soup, soup recipes, mushroom soup