Hungarian Mushroom Soup

Sourced on Facebook on 22.10.25

Recipe and Photo shared on Courtesy of juliasalbum.com 

 

 

PREP TIME

15

minutes

mins

COOK TIME

30

minutes

mins

TOTAL TIME

30

minutes

mins

 

Ingredients

 

1 medium onion, finely chopped

680g mushrooms, sliced

2 tablespoons flour

1 tablespoon Hungarian paprika

3 cups chicken broth

1 cup milk

1 tablespoon Tamari sauce

Half a cup sour cream

1 tablespoon lemon juice

3 tablespoons fresh parsley, chopped

2 tablespoons fresh dill, chopped

1 tablespoon fresh thyme, chopped

Salt, pepper to taste 

 

 

Method

 

Melt butter in a large pot over a medium heat.  Add chopped onion and cook until soft and translucent (3-4 minutes).    Add sliced mushrooms and sauté until they release moisture and become golden brown (7-8 minutes).   Sprinkled flour and Hungarian paprika over mushrooms, stirring well.   Cook for 1-2 minutes.   Gradually add chicken broth, stirring to prevent lumps.   Pour in milk and Tamari sauce, then mix.   Bring to a gentle simmer and cooke for 10 minutes.   Remove from heat.  Stir in sour cream, lemon juice, parsley, dill, thyme, seasoning and mix until smooth.  Leet soup rest for a couple of minutes before serving   Garnish with extra fresh herbs, if desired.  Serve with crusty bread or a light salad.