What makes this Hungarian Mushroom Soup so unique? Chunks of mushrooms, with authentic Hungarian paprika, its creamy texture and a lot of fresh dill. You can make it mild with sweet Hungarian paprika or spice it up a notch with some hot Hungarian paprika.
Butter | Onion | Mushrooms Hungarian Paprika | Flour Mushroom Broth | Milk Lemon Juice | Soy Sauce | Dill Salt & Black Pepper
Heat up butter in a dutch oven and sweat onions for 5 minutes. Wash and slice the mushrooms. Add to the onions, season and cook until they're soft.
Add sweet paprika and flour, cover well and cook for about 2-3 minutes. Add milk, broth and soy sauce and cook for about 15 minutes.
To thicken, make a roux with flour and sour cream and add it to the soup. In order to add sour cream and make it super creamy, you need to temper it with hot broth and slowly add to the soup.
Add lemon juice. Then adjust seasoning with salt and pepper, as needed, and add fresh dill. Serve with crusty bread!