Main Course, Recipes, Soup, Vegan, Vegetarian

Hungarian Mushroom Soup

Ok, guys so here’s the scoop. This soup is hands down the most boring looking soup I’ve ever made… But as much as it is boring looking, it is INSANELY delicious!

Hungarian Mushroom SoupHungarian Mushroom SoupHungarian Mushroom Soup

I can’t explain how perfectly the paprika, soy sauce, and mushrooms go together it’s just amazing. If you like that “umami” type flavor or mushrooms then this soup is for you.

Hungarian Mushroom SoupHungarian Mushroom Soup


Ingredients

  • 1.5 lbs mushrooms, sliced
  • 1 large onion, chopped
  • 8 tbsp butter
  • 5 tbsp flour
  • 2 tbsp paprika
  • 8 cups chicken broth or vegetable stock
  • 1/3 cup soy sauce
  • 1 cup half-and-half
  • 2 tbsp dried parsley
  • 1 tbsp dried dill
  • 1 tsp lemon juice
  • Sour cream

Directions:

Heat butter over medium-high heat in large pot then sauté onions and mushrooms, stirring occasionally. The mushrooms will release their liquids as they cook, continue cooking until this liquid is evaporated {approximately 10-12 minutes}. Stir in flour and paprika and let heat through for 1-2 minutes stirring frequently. Add broth and soy sauce then bring to a boil and reduce to simmer for 10-15 minutes.

Remove from heat. Transfer to stand blender and purée until smooth then transfer back to pot. Add half-and-half, dill, and parsley and heat through. Remove from heat. Stir in lemon juice and serve topped with sour cream.

Enjoy! 😀

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