Hungarian Mushroom Soup

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Hungarian mushroom soup is a cozy dish perfect for cold days. It mixes earthy mushrooms, sweet paprika, and fresh dill. The soup is creamy and rich, with a velvety texture from sour cream. You can make this tasty soup in about an hour with just a few simple steps.

This recipe serves 4 people and has 280 calories per serving. It takes 10 minutes to prep and 50 minutes to cook. You’ll need mushrooms, onions, broth, and spices. The key is to cook the veggies slowly to bring out their flavors. Then you’ll add milk, flour, and sour cream to make it thick and creamy.

Exact Ingredients List

Here’s what you’ll need to make this tasty Hungarian mushroom soup:

• 4 tablespoons unsalted butter
• 1 large onion, finely chopped
• 1 pound (450g) mushrooms, thinly sliced
• 2 cups chicken or vegetable broth
• 1 tablespoon soy sauce
• 1 tablespoon sweet Hungarian paprika
• 2 teaspoons dried dill weed
• 1 cup whole milk
• 3 tablespoons all-purpose flour
• 1/2 cup sour cream
• 3 tablespoons fresh parsley, chopped
• 2 teaspoons lemon juice
• Salt and black pepper to taste

For the mushrooms, try using a mix of button, cremini, or wild mushrooms to add depth to your soup. Don’t forget to grab some extra parsley for garnish!

You’ll also want to have a large, heavy-bottomed pot ready for cooking. A wooden spoon or spatula will come in handy for stirring. Make sure you have a small bowl for mixing the milk and flour too.

Instructions

Melt butter in a big pot over medium heat. Add chopped onion and cook for 5 minutes, stirring now and then. The onion should turn soft and clear.

Next, put in the sliced mushrooms. Cook for 5 more minutes. This helps the mushrooms release their juices and start to brown.

Pour in the broth, soy sauce, paprika, and dill. Turn the heat down low, put a lid on the pot, and let it cook for 15 minutes. This blends the flavors.

Mix milk and flour in a small bowl until smooth. Slowly pour this into the soup, stirring all the time. This stops lumps from forming. Cover and simmer for 15 more minutes, stirring every so often.

Turn the heat to low. Add sour cream, parsley, lemon juice, salt, and pepper. Stir gently until it’s all mixed and hot. This takes about 3-5 minutes. Don’t let it boil or the sour cream might curdle.

Serve the soup in bowls. Top with extra parsley. Enjoy with some crusty bread!

Possible Substitutes List

Can’t find all the ingredients for Hungarian mushroom soup? No worries! Here are some easy swaps you can try:

• Mushrooms: Use any mix of button, cremini, shiitake, or oyster mushrooms. Dried mushrooms work too – just rehydrate them first.

• Paprika: Regular paprika can replace sweet Hungarian paprika. Smoked paprika adds a nice twist.

• Dill: Try fresh dill instead of dried. Use about 2 tablespoons chopped fresh dill.

• Milk: Swap whole milk for 2% or plant-based milk like unsweetened almond or oat milk.

• Sour cream: Greek yogurt or cashew cream make good dairy-free options.

• Butter: Use olive oil or vegan butter for a dairy-free version.

• Flour: Cornstarch or arrowroot powder work as gluten-free thickeners.

Don’t have fresh parsley? Use dried parsley or skip it. The soup will still taste great. Remember, cooking is about having fun and making it work with what you have!

How To Make It Diabetes-Friendly

You can make this tasty Hungarian mushroom soup more diabetes-friendly with a few simple swaps. Try these easy changes:

• Use olive oil instead of butter to reduce saturated fat
• Replace whole milk with unsweetened almond milk
• Swap all-purpose flour for almond flour or coconut flour
• Use Greek yogurt in place of sour cream for more protein and less fat

These tweaks will lower the carbs and keep blood sugar in check. You can also boost the fiber by adding extra veggies like celery or carrots.

To reduce sodium, use low-sodium broth and soy sauce. This helps control blood pressure. You might want to skip the added salt too.

For the mushrooms, mix in some shiitake or oyster varieties. They’re packed with nutrients and add great flavor.

Here’s a handy tip: Serve smaller portions as a starter instead of a main dish. This lets you enjoy the soup while managing your carb intake.

Remember to pair your soup with a side salad for extra nutrients and fiber. The combo will keep you feeling full and satisfied.

Tips, Tricks & Storing

For the best Hungarian mushroom soup, use a mix of mushrooms. Try button, cremini, and wild varieties for deep flavor. Slice them thinly so they cook evenly.

Don’t skimp on the paprika! Use sweet Hungarian paprika for authentic taste. Toast it briefly in the pot before adding liquids to bring out its flavor.

When adding sour cream, temper it first. Mix a little hot soup into the sour cream before adding it to the pot. This prevents curdling.

Store leftover soup in an airtight container in the fridge. It will keep for 3-5 days. Reheat gently on the stove, stirring often.

You can freeze this soup too! Let it cool fully, then put it in freezer-safe containers. It will last up to 1 month frozen. Thaw overnight in the fridge before reheating.

For extra richness, try using half-and-half instead of milk. Or make it veggie by using vegetable broth and plant-based cream.

Serve your soup with crusty bread for dipping. A side salad with a tangy vinaigrette balances the creamy soup nicely.