Description
A creamy and comforting Hungarian soup made with mushrooms, onions, paprika, and sour cream for a rich flavor.
Ingredients
Scale
- 2 tablespoons unsalted butter
- 1 large onion, finely chopped
- 1 pound fresh mushrooms, sliced
- 2 teaspoons dried dill
- 1 tablespoon paprika
- 1 tablespoon soy sauce
- 2 cups chicken broth
- 1 cup milk
- 2 tablespoons all-purpose flour
- 1/2 cup sour cream
- Salt and pepper to taste
Instructions
- In a large pot, melt the butter over medium heat.
- Add the chopped onion and sauté until translucent, about 5 minutes.
- Stir in the sliced mushrooms and cook until they release their juices, about 10 minutes.
- Add the dried dill, paprika, and soy sauce; stir to combine.
- Pour in the chicken broth and bring to a simmer; cook for 15 minutes.
- In a small bowl, whisk together the milk and flour until smooth, then add to the soup.
- Cook for another 5 minutes, stirring constantly, until thickened.
- Remove from heat and stir in the sour cream; season with salt and pepper.
- Serve hot.
Notes
For a vegetarian version, substitute chicken broth with vegetable broth. Adjust paprika for desired spiciness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Soup
- Cuisine: Hungarian
Nutrition
- Calories: 250
- Sugar: 5g
- Fat: 18g
- Carbohydrates: 15g
- Protein: 10g