Hungarian Mushroom Soup with Dill is a hearty, comforting dish that brings together the rich, earthy flavors of mushrooms with the tangy freshness of dill. A staple of Eastern European cuisine, this soup is ideal for a cozy dinner or an elegant appetizer. It’s a simple yet satisfying recipe that balances creamy textures with a vibrant burst of flavor from the paprika and lemon juice. Perfect for vegetarians or anyone looking to explore Hungarian-inspired flavors, this soup is a must-try for any soup lover!
Ingredients
- 4 tablespoons unsalted butter
- 2 cups onions, chopped
- 2 garlic cloves, minced
- 1 pound mushrooms, sliced
- 2 cups vegetable broth (or chicken broth)
- 1 tablespoon soy sauce
- 1 tablespoon sweet Hungarian paprika
- 2 teaspoons dried dill
- 1 cup milk
- 3 tablespoons all-purpose flour
- 1/4 cup sour cream (or plain yogurt)
- 3 tablespoons fresh parsley, chopped
- 2 teaspoons lemon juice
- 1 teaspoon salt
- Black pepper to taste
Instructions
- Cook the Vegetables: In a large pot, melt the butter over medium heat.Add the chopped onions and garlic, cooking until they are softened and fragrant, about 5 minutes.
- Sauté the Mushrooms: Add the sliced mushrooms to the pot and cook until they release their moisture and become golden brown, about 8–10 minutes.
- Add Broth and Seasonings: Stir in the broth, soy sauce, paprika, and dried dill. Bring the mixture to a simmer, allowing the flavors to meld for 10 minutes.
- Make the Creamy Base: In a small bowl, whisk the milk and flour together until smooth. Gradually add this mixture to the soup, stirring continuously to avoid lumps.
- Incorporate the Cream and Finish: Lower the heat and stir in the sour cream, parsley, lemon juice, salt, and pepper. Allow the soup to gently heat through without boiling, ensuring a smooth and creamy texture.
- Serve: Ladle the soup into bowls, garnish with extra parsley if desired, and serve with crusty bread or a side salad for a complete meal.
Conclusion
This Creamy Hungarian Mushroom Soup with Dill is a delightful mix of creamy, tangy, and earthy flavors. It’s an ideal dish for chilly days or whenever you crave a taste of comforting Hungarian-inspired cuisine. Easy to prepare and packed with wholesome ingredients, it’s a recipe that’s sure to become a family favorite.
Creamy Hungarian Mushroom Soup with Dill
Ingredients
- 4 tablespoons unsalted butter
- 2 cups onions chopped
- 2 garlic cloves minced
- 1 pound mushrooms sliced
- 2 cups vegetable broth or chicken broth
- 1 tablespoon soy sauce
- 1 tablespoon sweet Hungarian paprika
- 2 teaspoons dried dill
- 1 cup milk
- 3 tablespoons all-purpose flour
- 1/4 cup sour cream or plain yogurt
- 3 tablespoons fresh parsley chopped
- 2 teaspoons lemon juice
- 1 teaspoon salt
- Black pepper to taste
Instructions
- Cook the Vegetables: In a large pot, melt the butter over medium heat. Add the chopped onions and garlic, cooking until they are softened and fragrant, about 5 minutes.
- Sauté the Mushrooms: Add the sliced mushrooms to the pot and cook until they release their moisture and become golden brown, about 8–10 minutes.
- Add Broth and Seasonings: Stir in the broth, soy sauce, paprika, and dried dill. Bring the mixture to a simmer, allowing the flavors to meld for 10 minutes.
- Make the Creamy Base: In a small bowl, whisk the milk and flour together until smooth. Gradually add this mixture to the soup, stirring continuously to avoid lumps.
- Incorporate the Cream and Finish: Lower the heat and stir in the sour cream, parsley, lemon juice, salt, and pepper. Allow the soup to gently heat through without boiling, ensuring a smooth and creamy texture.
- Serve: Ladle the soup into bowls, garnish with extra parsley if desired, and serve with crusty bread or a side salad for a complete meal.