Hungarian Mushroom Soup

5 from 5 votes

Hungarian Mushroom Soup is made with two types of mushrooms, as well as two types of cream. It's rich, velvety, and a vegetarian soup you'll never forget!

Prep Time20

Cook Time40

Total Time1

Course: Soups

Cuisine: Hungarian

Servings:

Calories: 359kcal

Author: Debi Morgan | Quiche My Grits

Ingredients

2 Tbsp. butter melted
1 large sweet onion diced
1 large carrot grated
1 tsp. garlic minced
2 Tbsp. soy sauce
8 oz. button mushrooms sliced
8 oz. portobello mushrooms sliced
32 oz. vegetable broth (can sub beef broth if not vegetarian)
3 Tbsp. all purpose flour
1 Tbsp. paprika
1 Tbsp. dried dill weed
¼ tsp. pepper
1 cup half & half
1 Tbsp. fresh lemon juice
8 oz. sour cream
¼ cup fresh parsley chopped

Instructions

In a dutch oven or large stock pot, melt butter and sauté onions and carrots over low heat until tender.
2 Tbsp. butter, 1 large sweet onion, 1 large carrot
Add garlic, soy sauce and mushrooms.
1 tsp. garlic, 2 Tbsp. soy sauce, 8 oz. button mushrooms, 8 oz. portobello mushrooms
Continue to sauté about 10 minutes.
Add the beef or vegetable broth and bring to a boil.
32 oz. vegetable broth
Reduce heat to simmer, cover and cook for 20 minutes. Stir frequently.
In a separate bowl, combine flour, paprika, dill weed, and pepper.
3 Tbsp. all purpose flour, 1 Tbsp. paprika, 1 Tbsp. dried dill weed, ¼ tsp. pepper
Whisk dry ingredients with half & half until smooth.
1 cup half & half
Take soup off of heat.
Whisk half and half mixture into dutch oven gradually.
Bring back to medium heat slowly. Do not allow to boil or cream will curdle.
Take soup off heat and stir in lemon juice, sour cream and parsley.
1 Tbsp. fresh lemon juice, 8 oz. sour cream, ¼ cup fresh parsley
Serve with a mixed green salad and crusty bread.

Notes

Use vegetable broth instead of beef to make this soup vegetarian.
Hungarian Mushroom Soup is featured in 40 Healthy Dutch Oven Recipes by the Oregon Dietician.

Nutrition