Hungarian Mushroom Soup

 

 

Serves: 6

Preparation:  10 minutes

Cooking Time: 35 minutes

Category: Vegetarian

Plan: Best eaten fresh, can be re-heated and frozen

Difficulty:  Easy

Course: Starter or Supper

Cuisine: Hungarian

 

 

I found this soup online recently but am not sure of the source.

 

This gorgeous soup is re-produced here as a really delicious light luncheon or supper - or even a starter.

 

Rich and creamy, this Hungarian Mushroom Soup is loaded with flavours ranging from Hungarian sweet paprika and even a splash of lemon. It's a comforting vegetarian soup that's perfect for the cooler months.

 

Hungarian Paprika has a particular depth of flavour and is worth sourcing either online or from

a specialist delicatessen

 

 

 

 

 

Ingredients

 

• 4 tablespoons unsalted butter

• 2 cups diced onions

• 1 pound fresh button mushrooms , sliced (reserve and sauté 1 cup for garnish)

• 1 tablespoon Hungarian sweet paprika

• 1 tablespoon low-sodium soy sauce

• 2 cups vegetable broth

• 2 tablespoons cornstarch

• 1 cup whole milk

• 1/2 cup sour cream

• 2 teaspoons lemon juice

• 1/4 cup chopped parsley

• 1 teaspoon salt

• 1/4 teaspoon ground black pepper

• pinch of cayenne pepper

 

 

 

 

Garnish: 

 

• sautéed sliced mushrooms,

• fresh chopped parsley, 

• dollop of sour cream

• Popovers or sliced dutch oven bread, for serving, optional

 

 

Method

 

1. Melt butter over medium heat in a saucepan.
    

2. Add onions and sauté for 3 to 4 minutes until softened and translucent.
    

3. Add in the mushrooms and cook 5 minutes.
    

4. Stir in the dill, paprika, soy sauce, and vegetable broth. Reduce heat to medium-low, covered, for 15 minutes.
    

5. Always make sure this soup only simmers very gently and must not be brought to the boil or the texture will be ruined.
    

6. In a small bowl, whisk together the corn starch and milk until completely blended; stir mixture into the soup until incorporated.
    

7. Place the cover back on the pot and gently simmer, stirring occasionally, for another 10 or so minutes.
    

8. Stir in the sour cream, lemon juice, parsley, salt, pepper, and a pinch of cayenne.
    

9. Cook for another 3 minutes or so over low heat until warmed through (do not allow it to boil.)
    

10. Serve in bowls and garnish with sautéed mushrooms, a dollop of sour cream, and additional parsley. Enjoy with some crusty bread on the side.