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Geneva's Ultimate Hungarian Mushroom Soup

4

50 min

Geneva's Ultimate Hungarian Mushroom Soup

Geneva's Ultimate Hungarian Mushroom Soup Photo 1

Time

50 min

Serving

6 persons

Calories

144

Rating

4.00★ (81)

Cuisine

Author: Victoria Buriak
A warm, filling Hungarian mushroom soup that makes a wonderful cool-weather lunch or dinner. It's especially great with a side of multigrain bread! Serve it immediately or refrigerate and reheat — I find that it's just as good if not better the next day.

Ingredients

  • unsalted butter: 2 Tbsp
  • onions: 2 cups (chopped)
  • ½ pounds fresh mushrooms, thickly: 1 piece (sliced)
  • ½ teaspoons chopped fresh dill: 4 piece
  • Hungarian sweet paprika: 1 Tbsp
  • soy sauce: 1 Tbsp
  • low-sodium chicken broth: 2 cups
  • skim milk: 1 cup
  • all-purpose flour: 3 Tbsp
  • ripe tomato: 0.5 piece
  • Hungarian wax pepper: 0.5 piece
  • salt: 1 tsp
  • ground black pepper: (to taste)
  • light sour cream: 0.5 cup

Metric Conversion

Stages of cooking

Geneva's Ultimate Hungarian Mushroom Soup Photo 21
Geneva's Ultimate Hungarian Mushroom Soup Photo 32
  1. Melt butter in a large pot over medium heat. Cook and stir onions in melted butter until fragrant, about 5 minutes. Add mushrooms and cook until tender, about 5 minutes. Stir in dill, paprika, soy sauce, and chicken broth. Reduce the heat to low, cover, and simmer for 15 minutes.
    Geneva's Ultimate Hungarian Mushroom Soup Photo 2
  2. Whisk milk and flour together in a small bowl; stir into soup. Add tomato and wax pepper halves. Cover and simmer, stirring occasionally, for 15 minutes. Season with salt and pepper. Stir in sour cream and continue to cook and stir until soup has thickened, 5 to 10 minutes. Remove and discard tomato and wax pepper halves before serving.
    Geneva's Ultimate Hungarian Mushroom Soup Photo 3

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