Creamy Hungarian mushroom soup is perhaps the best mushroom soup you’ll ever gonna try! It’s simply bursting with flavor, and the velvety texture makes it very difficult to stop at a single bowl.
I’m a massive fan of mushrooms, and I love them in everything, from this scrumptious mushroom bourguignon to soups, risottos or pasta dishes like this creamy mushroom marsala pasta.
However, this creamy Hungarian mushroom soup is easily one of the best things I’ve ever cooked with mushrooms.
This delicious and hearty soup is rich and creamy, with a unique flavor profile that combines the earthiness of fresh mushrooms with the tanginess of sour cream and paprika, a spice commonly used in Hungarian cuisine.
Trust me when I tell you it’s very difficult not to go for seconds!
The soup is perfect as a warming appetizer or a main course when served with crusty bread. I made it with crimini (chestnut) mushrooms, but it’s amazing with a mix of any mushrooms you may have on hand.
2 tablespoons (40 g) unsalted butter
1 large onion, diced
1 ½ lb (650 g) mushrooms
3-4 garlic cloves, crushed
2 tablespoons Hungarian paprika
1 tablespoon dried dill
1 tablespoon tamari soy sauce
2 cups (500 ml) vegetable stock
1 cup (250 ml) milk
2 tablespoons plain flour
1 tablespoon lemon juice
½ cup (100 ml) sour cream
Salt and freshly ground black pepper to taste
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