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Hungarian Mushroom Soup - Belly Full

This Hungarian mushroom soup recipe calls for sautéing onions and mushrooms with paprika, dill, and soy sauce before simmering in vegetable broth. The soup is then thickened with milk and cornstarch and topped with sour cream, lemon juice, and parsley for serving.

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38 views1 page

Hungarian Mushroom Soup - Belly Full

This Hungarian mushroom soup recipe calls for sautéing onions and mushrooms with paprika, dill, and soy sauce before simmering in vegetable broth. The soup is then thickened with milk and cornstarch and topped with sour cream, lemon juice, and parsley for serving.

Uploaded by

Anonymous 9NoNJk6k4L
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as PDF, TXT or read online on Scribd
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Hungarian Mushroom Soup

5 from 14 Ratings

Rich and creamy, this Hungarian Mushroom Soup is loaded with flavors ranging from Hungarian sweet paprika to dill weed
and even a splash of lemon. It's a comforting vegetarian soup that's perfect for the cooler months.
Prep Time: 10 mins Cook Time: 35 mins Total Time: 45 mins
Servings: 6 servings

Ingredients
• 4 tablespoons unsalted butter
• 2 cups diced onions
• 1 pound fresh button mushrooms
• 2 teaspoons dried dill weed
• 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

Instructions
1. Melt butter over medium heat in a 5 quart dutch oven or heavy bottomed pot. Add onions and sauté for 3 to 4 minutes
until softened and translucent. Add in the mushrooms and cook 5 minutes.
2. Stir in the dill, paprika, soy sauce, and vegetable broth. Reduce heat to medium-low and very gently simmer, covered,
for 15 minutes.
3. In a small bowl, whisk together the corn starch and milk until completely blended; stir mixture into the soup until
incorporated. Place the cover back on the pot and gently simmer, stirring occasionally, for another 10 or so minutes.
4. Stir in the sour cream, lemon juice, parsley, salt, pepper, and a pinch of cayenne.
5. Cook for another 3 minutes or so over low heat until warmed through (do not allow it to boil.)
6. Serve in bowls and garnish with sautéed mushrooms, a dollop of sour cream, and additional parsley. Enjoy with some
crusty bread on the side.

Nutritional information given is an automatic calculation and can vary based on the exact products you use and any
changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.

Other Notes
Course: Soup Cuisine: Hungarian Keyword: mushroom soup, vegetarian dinner recipes, vegetarian soup recipes

https://bellyfull.net/hungarian-mushroom-soup/

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