Hungarian  Mushroom Soup

A rich and creamy Hungarian Mushroom Soup is a satisfying and delicious creamy soup featuring fresh herbs and earthy mushrooms.

Why You Should Try This Recipe:

- Filled with savory, salty, sweet, and umami flavors - Perfectly smooth and silky texture - Quick and easy to make

Key Ingredients:

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vegetable stock - flour mushrooms - onion - flour butter - milk - sour cream lemon - soy sauce - thyme parsley - paprika - dill

Let's make it!

This soup is easy to make and so, so satisfyingly delicious!

1

In a large Dutch oven, melt the butter over medium heat. Add the onions and sauté for 3 minutes until they become translucent.

2

Add the mushrooms and cook for 8 minutes, stirring occasionally, until they are soft.

3

Pour in the vegetable stock and soy sauce. Add the paprika, dill, and thyme. Stir to combine. Bring the mixture to a boil, then reduce the heat and let it simmer for 10 minutes, allowing the soup to reduce slightly.

4

In a small bowl, whisk the flour and milk together until smooth (I add it at 2 stages, to avoid any clumps).

5

Gradually add this mixture to the soup, stirring continuously. Cook for another 10 minutes until the soup thickens.

6

Ladle the soup into bowls. Garnish each serving with a dollop of sour cream and a sprinkle of chopped parsley.

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