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CREAMY HUNGARIAN MUSHROOM SOUP Recipe

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This recipe for CREAMY HUNGARIAN MUSHROOM SOUP is from Kathryn "Moss" Skelly Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Mushrooms – white, cremini and/or a mix of wild mushrooms like chanterelles
Butter + Milk
Onion
Flour – used to thicken the soup
Paprika – I like to use smoked paprika or hungarian paprika to add extra flavor
Vegetable broth – or you can use chicken broth or instant pot bone broth
Soy sauce – adds that yummy umami flavor
Sour cream – adds a nice tangy and creaminess. You can also use greek yogurt.
Lemon juice
Fresh Dill & Parsley – or you can use dried dill
Salt & Pepper
Directions:
Directions:
Melt the butter in a large saucepan over medium heat, add the onions and mushrooms and cook until the mushrooms have released their liquids and it has evaporated, about 10-15 minutes.

Mix in the flour and paprika and let it cook for 2-3 minutes.

Add the stock, soy sauce and milk, bring to a gentle boil, reduce the heat and simmer for 10 minutes.

Remove from heat and mix in the sour cream, lemon juice, dill and parsley. Season to taste with salt and pepper.
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
15 Minutes

 

 

 

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