Description
Warm up your mealtime with this creamy Hungarian mushroom soup, finished with a touch of Swiss cheese for extra richness. It’s a comforting dish that’s sure to delight adults, even if the kids shy away!
Ingredients
– 2 tablespoons butter
– 1 large onion, finely chopped
– 2 cloves garlic, minced
– 1 pound fresh mushrooms, sliced
– 1 teaspoon dried dill weed
– 1 tablespoon Hungarian paprika
– 1 tablespoon soy sauce
– 1 cup chicken broth
– 1 cup milk
– 2 tablespoons all-purpose flour
– 1 cup sour cream
– Salt and pepper to taste
– 1/2 cup Swiss cheese, shredded
– Fresh parsley, chopped for garnish
Instructions
1. In a large pot, melt the butter over medium heat. Add the onion and garlic, sauté until soft and translucent.
2. Stir in the mushrooms and cook until they release their juices and soften, about 5-7 minutes.
3. Add dill weed and Hungarian paprika, stirring well to combine.
4. Pour in the soy sauce and chicken broth, bringing the mixture to a gentle simmer.
5. In a separate bowl, whisk together the milk and flour until smooth. Gradually add this mixture to the pot, stirring constantly until the soup thickens.
6. Reduce the heat and blend in the sour cream until the soup is creamy and hot but not boiling. Season with salt and pepper to taste.
7. Serve hot, topped with shredded Swiss cheese and fresh parsley.