Hungarian Mushroom Soup
Our Hungarian Mushroom Soup recipe is a soul-warming concoction is a dance of earthy mushrooms, rich paprika, and velvety sour cream. Get ready to slurp your way through a bowlful of Hungarian comfort and discover the magic in every spoonful!
Servings 4 servings
Calories 623kcal
Ingredients
- 1/4 cup butter
- 1 medium onion finely chopped
- 1 pound sliced mushrooms
- 32 ounces chicken broth
- 1 tablespoon Worcestershire sauce
- 2 teaspoons paprika
- 2 teaspoons dried dill weed
- 1 teaspoon parsley
- 1 cup milk
- 1/4 cup cornstarch
- 1/2 cup sour cream
- 1/2 tablespoon lemon juice
- Salt and pepper to taste
Instructions
- Heat the butter in a large saucepan over medium heat.
- When the butter is melted, add the onions and mushrooms. Saute until tender, around 5 minutes.
- Add the broth, Worcestershire sauce, paprika, dill weed, and parsley. Stir to mix and reduce heat to low. Simmer for 15 minutes.
- Whisk together the milk and cornstarch until smooth. Pour the mixture into the pot and stir to mix. Continue simmering another 15 minutes, until thickened.
- Add the sour cream, lemon juice, salt and pepper. Stir to mix and continue cooking until the soup is warmed through, around 5 minutes.
Nutrition
Calories: 623kcal