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Hungarian Mushroom Soup

Hungarian Mushroom Soup

Darlene
I love mushrooms, so does my daughter-in-law Grèta, who was born in Hungary. I wanted to try something a little different, so here is a Hungarian mushroom soup. It's so enjoyable with meaty mushrooms and ingredients that blend well together. It's an absolutely wonderful-tasting soup.
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Soup
Cuisine Hungarian
Servings 2 People
Calories 180 kcal

Equipment

Ingredients
  

  • 2 Cup Vegetable or chicken broth
  • 8 oz. Cremini mushrooms, cleaned and sliced 1/4 inch thick
  • 1/2 Cup Onion , diced
  • 1/4 Cup + 2 Tbsp Light sour cream , divided
  • 2 Tbsp All-purpose flour
  • 1 Tbsp Butter
  • 1/2 Tbsp Reduced-sodium soy sauce
  • 1/2 Tbsp Lemon juice
  • 1 1/2 tsp Paprika
  • 1 tsp Dried dill
  • 1/8 tsp Black pepper
  • 1/2 tsp Fresh dill , optional, divided for garnish

Instructions
 

  • Melt the butter in a medium fry pan over medium heat. Add the onion and mushrooms, turning to medium-high heat. Cook for 10 minutes, or until the mushrooms have released their moisture.
  • Whisk in the flour and paprika and cook for 2-3 minutes.
  • Add the broth, reduced-sodium soy sauce, and dried dill. Bring to a boil. Reduce the heat and simmer for 10 minutes.
  • Whisk in the 1/4 cup sour cream, lemon juice, and black pepper. Heat on low for 2-3 minutes.
  • Serve topped with 1 Tbsp sour cream on each serving. Add fresh dill if desired.

Notes

We love to serve this with our Hungarian Cucumber Salad.
Serving suggestions and optional ingredients are not calculated as part of the nutritional facts.

Nutrition

Serving: 1 1/4 Cups of Soup and 1 Tbsp Light sour creamCalories: 180kcalCarbohydrates: 19gProtein: 8gFat: 9gSaturated Fat: 6gCholesterol: 25mgSodium: 680mgPotassium: 550mgFiber: 2gSugar: 9gCalcium: 80mgIron: 1.5mg