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hungarian mushroom soup recipe vegetarian vegan dill cream

Hungarian Mushroom Soup

Kimberly Killebrew
An incredibly rich and satisfying soup with a depth of flavor that will make your taste buds sing, this Hungarian Mushroom Soup is sure to win over your dinner guests! 
Print Recipe
5 from 11 votes
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Main Course, Side Dish, Soup
Cuisine Hungarian
Servings 4
Calories 284 kcal

Ingredients
  

  • 2 tablespoons unsalted butter (vegans: use a vegetable spread like Earth Balance)
  • 1 large yellow onion , finely chopped
  • 1 clove garlic , minced
  • 12 ounces cremini or white button mushrooms , sliced or diced according to preference
  • 2 tablespoons genuine imported Hungarian paprika
  • 1 1/2 tablespoons chopped fresh dill (fresh is highly recommended; or 1 1/2 teaspoons dried dill)
  • 1 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 3 tablespoons unsalted butter (vegan: use a vegetable spread like Earth Balance)
  • 2 tablespoon all-purpose flour
  • 1 cup whole milk (vegan: use soy or hemp milk)
  • 2 cups quality beef broth (vegan: use vegetable broth)
  • 1 tablespoon tamari or soy sauce (note: You cannot taste the tamari/soy sauce in this but it's just enough to contribute a wonderful "umami effect" that you'll love!)
  • 1/2 cup sour cream (vegan: use vegan sour cream)
  • chopped dill or parsley , for garnish
  • extra sour cream , for serving

Instructions
 

  • In a heavy pot or Dutch oven, melt 2 tablespoons of butter. Add the onions and cook until translucent and just barely beginning to brown. Add the garlic and cook for another minute. Add the mushrooms and cook for 5-7 minutes until the mushrooms release their juices. Transfer the mushroom mixture to a bowl and set aside.
  • Melt 3 tablespoons of butter in the same pan and stir in the flour, constantly whisking for 6-7 minutes or until the mixture is a rich, caramelized brown. Add the milk, broth, and soy sauce, still whisking continually until the mixture is smooth. Add the paprika, dill, salt and pepper. Stir in the mushroom mixture. Bring to a boil, reduce heat to medium, cover and simmer for 15 minutes, stirring occasionally.
    Stir in the sour cream and heat through. Serve immediately with a dollop of sour cream and a sprinkling of chopped dill. Served with crusty bread.

Nutrition

Calories: 284kcal | Carbohydrates: 16g | Protein: 9g | Fat: 22g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 62mg | Sodium: 1096mg | Potassium: 892mg | Fiber: 2g | Sugar: 7g | Vitamin A: 2452IU | Vitamin C: 3mg | Calcium: 142mg | Iron: 1mg
Keyword Cream of Mushroom Soup, Hungarian Mushroom Soup
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