PREP TIME: 10 MINS | COOK TIME: 35 MINS | TOTAL TIME: 45 MINS | YIELD: 4-6
This Rustic Hungarian Mushroom Soup is to die for! A seriously luscious soup that you can easily and quickly make using just a handful of simple ingredients. There are tons of reasons to love this soup. It is packed with nutrients, hydrating, and comforting. If desired, you can sneak in some vegetables and I bet your picky eaters will not mind! This dish is also very inexpensive. A great option for making a delicious, filling meal without breaking the bank.
Ingredients
2 c. chopped onions
3 tbsp butter
2 tsp dried dill weed
1 lb. fresh mushrooms, sliced (any kind – a mix is best)
1 tbsp Hungarian paprika
2 c. chicken or vegetable broth
1 c. milk or plain almond milk
1 tbsp soy sauce or liquid aminos
3 tbsp all-purpose flour
1/2 c. sour cream or Greek yogurt
2 tbsp chopped fresh parsley
ground black pepper to taste
2 tsp lemon juice (you can add more)
How to make Rustic Hungarian Mushroom Soup
Step 1: In a large pot, melt the butter over medium heat. Once the butter has melted, add the onions to the pot and saute for about 5 minutes. Add the mushrooms and cook for another 5 minutes. Next, add the dill, paprika, soy sauce (or liquid aminos), and broth. Stir well. Adjust the heat to low and put the lid on. Let everything simmer for about 15 minutes.
Step 2: In another bowl, place the milk and flour. Mix well, then pour this into the soup. Whisk again. Replace the lid and simmer for additional 15 minutes, stirring often.
Step 3: Whisk in the ground black pepper along with lemon juice and sour cream/Greek yoghurt. Adjust the heat to low and cook for about 5 minutes. DO NOT BOIL.
Step 4: Before serving, garnish with some parsley. Enjoy the Rustic Hungarian Mushroom Soup with crusty warm bread.
Nutrition Facts:
Yield: 6, Serving Size: 1
Amount Per Serving: Calories 312, Total Fat 17g, Saturated Fat 8g, Trans Fat 0g, Unsaturated Fat 7g, Cholesterol 74mg, Sodium 431mg, Carbohydrates 22g, Fiber 4g, Sugar 11g, Protein 19g
Ingredients
- 2 c. chopped onions
- 3 tbsp butter
- 2 tsp dried dill weed
- 1 lb. fresh mushrooms, sliced (any kind - a mix is best)
- 1 tbsp Hungarian paprika
- 2 c. chicken or vegetable broth
- 1 c. milk or plain almond milk
- 1 tbsp soy sauce or liquid aminos
- 3 tbsp all-purpose flour
- 1/2 c. sour cream or Greek yogurt
- 2 tbsp chopped fresh parsley
- ground black pepper to taste
- 2 tsp lemon juice (you can add more)
Instructions
Step 1: In a large pot, melt the butter over medium heat. Once the butter has melted, add the onions to the pot and saute for about 5 minutes. Add the mushrooms and cook for another 5 minutes. Next, add the dill, paprika, soy sauce (or liquid aminos), and broth. Stir well. Adjust the heat to low and put the lid on. Let everything simmer for about 15 minutes.
Step 2: In another bowl, place the milk and flour. Mix well, then pour this into the soup. Whisk again. Replace the lid and simmer for additional 15 minutes, stirring often.
Step 3: Whisk in the ground black pepper along with lemon juice and sour cream/Greek yoghurt. Adjust the heat to low and cook for about 5 minutes. DO NOT BOIL.
Step 4: Before serving, garnish with some parsley. Enjoy the Rustic Hungarian Mushroom Soup with crusty warm bread.
