There’s nothing quite like the comfort of a warm, hearty soup on a chilly day, and Creamy Hungarian Mushroom Soup fits the bill perfectly. Whether you’re a mushroom enthusiast or just seeking a cozy, flavorful dish, this recipe promises to warm your heart and satisfy your taste buds.
Packed with a delightful mix of ingredients and infused with traditional Hungarian paprika, this soup is both rich and deeply aromatic. The best part? It’s simple enough to prepare, making it a great option for weeknight dinners or leisurely weekend meals.
Why You’ll Love This Soup
- Rich, Earthy Flavors: The combination of mushrooms, dill, and paprika creates a robust taste that is earthy, slightly tangy, and utterly comforting.
- Creamy and Indulgent: Sour cream and milk bring a velvety texture that makes each spoonful delightful.
- Easy to Make: With straightforward steps and ingredients, this recipe is accessible for all levels of home cooks.
Ingredients You’ll Need
- 1 pound Aldi mushrooms, sliced
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 teaspoon dried dill
- 1 tablespoon Hungarian paprika
- 1 cup vegetable broth
- 1 cup milk
- 1 cup sour cream
- 1 tablespoon lemon juice
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
How to Make Creamy Hungarian Mushroom Soup
- Sauté the Onions and Garlic: In a large pot, melt the butter over medium heat. Add the diced onions and cook until they become translucent. Stir in the minced garlic and let it cook for an additional minute until aromatic.
- Cook the Mushrooms: Add the sliced mushrooms to the pot. Stir occasionally and allow them to cook until they release their natural juices and turn tender.
- Incorporate the Flour: Sprinkle the all-purpose flour over the mushroom mixture and stir well. Let it cook for about a minute to remove the raw flour taste.
- Season and Simmer: Add the dried dill and Hungarian paprika, ensuring the spices are well distributed. Pour in the vegetable broth and bring the soup to a gentle simmer.
- Add Milk and Sour Cream: Reduce the heat and slowly stir in the milk, allowing the soup to warm through without reaching a boil. Gradually whisk in the sour cream and lemon juice, stirring until you achieve a smooth, creamy consistency.
- Season and Serve: Taste the soup and adjust the seasoning with salt and pepper. Serve hot, garnished with freshly chopped parsley for a pop of color and added freshness.
Tips for the Best Mushroom Soup
- Choose Quality Paprika: Hungarian paprika is essential for the distinct flavor profile of this soup. Don’t skimp on this ingredient!
- Sour Cream Substitution: If you prefer a lighter version, substitute the sour cream with Greek yogurt.
- Serving Suggestions: Pair this soup with crusty bread or a fresh side salad for a complete meal.
This Creamy Hungarian Mushroom Soup is perfect for those moments when you crave something simple, hearty, and soul-warming. Make it a staple in your comfort food repertoire and enjoy a taste of Hungary right from your kitchen!
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Creamy Hungarian Mushroom Soup
Description
Warm up your soul with a bowl of Creamy Hungarian Mushroom Soup. Perfect for a cozy dinner, this recipe is packed with rich flavors and is super easy to whip up. Perfectly suited for mushroom lovers or anyone in need of a comforting meal.
Ingredients
– 1 pound Aldi mushrooms, sliced
– 1 medium onion, diced
– 2 cloves garlic, minced
– 2 tablespoons butter
– 2 tablespoons all-purpose flour
– 1 teaspoon dried dill
– 1 tablespoon Hungarian paprika
– 1 cup vegetable broth
– 1 cup milk
– 1 cup sour cream
– 1 tablespoon lemon juice
– Salt and pepper to taste
– Fresh parsley, chopped (for garnish)
Instructions
1. In a large pot, melt the butter over medium heat. Add the onions and cook until translucent.
2. Stir in the garlic and cook for an additional minute until fragrant.
3. Add the sliced mushrooms and cook until they release their juices and become tender.
4. Sprinkle the flour over the mushroom mixture and stir to combine. Cook for another minute to eliminate the raw flour taste.
5. Add the dill and Hungarian paprika, stirring until well incorporated.
6. Pour in the vegetable broth and bring the mixture to a gentle simmer.
7. Reduce the heat and stir in the milk, allowing the soup to heat through without boiling.
8. Gradually whisk in the sour cream and lemon juice, ensuring a smooth consistency.
9. Season with salt and pepper to taste.
10. Serve hot, garnished with fresh parsley.