Hungarian Mushroom Soup

This hearty Hungarian mushroom soup is seasoned generously with paprika, fresh parsley, and lemon juice. Sour cream makes it rich and creamy.

• Preparation Time: 15 mins
• Cooking Time: 35 mins
• Total Time: 50 mins
• Calories: 201 Calories

Ingredients

• 1 cup milk
• 1 teaspoon salt
• 2 teaspoons lemon juice
• 3 tablespoons all-purpose flour
• 4 tablespoons unsalted butter
• ground black pepper to taste
• 2 cups chicken broth
• 2 cups chopped onions
• 1 pound fresh mushrooms, sliced
• 1 tablespoon paprika
• 1 tablespoon soy sauce
• 2 teaspoons dried dill weed
• 0.5 cup sour cream
• 0.25 cup chopped fresh parsley

Recipe Instructions

Step 1

Melt butter in a large pot over medium heat. Add onions; cook and stir until softened, about 5 minutes. Add mushrooms and sauté for 5 more minutes. Stir in broth, soy sauce, paprika, and dill; reduce heat to low, cover, and simmer for 15 minutes.

Step 2

Whisk milk and flour together in a separate bowl; stir into soup until blended. Cover and simmer for 15 more minutes, stirring occasionally.

Step 3

Add sour cream, parsley, lemon juice, salt, and ground black pepper; stir over low heat until warmed through, about 3 to 5 minutes. Serve immediately.

Step 4

Gather the ingredients.