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Directions
Follow these simple steps to make your Creamy Hungarian Mushroom Soup:
Sauté the Onions and Mushrooms: In a large pot, melt the butter over medium heat. Add the finely chopped onions and sauté until they become translucent. Add the sliced mushrooms and cook until they release their juices and become tender, about 10 minutes.
Add the Spices: Stir in the dried dill weed and paprika. Cook for another 2 minutes to let the spices bloom.
Incorporate the Broth and Soy Sauce: Pour in the chicken or vegetable broth and add the soy sauce. Bring the mixture to a boil, then reduce the heat and let it simmer for about 15 minutes.
Make the Cream Base: In a separate bowl, whisk together the milk, sour cream, and flour until smooth. Slowly add this mixture to the soup, stirring constantly to avoid lumps.
Finish the Soup: Add the lemon juice, salt, and pepper to taste. Let the soup simmer for another 10 minutes until it thickens to your desired consistency.
Serve: Ladle the soup into serving bowls and garnish with fresh chopped parsley.
Tips and Shortcuts
Quick Cleanup: Use pre-sliced mushrooms to save time on preparation.
Rich Flavor: For an even richer flavor, use a mix of mushroom varieties like shiitake, portobello, and cremini.
Vegetarian Option: Substitute chicken broth with vegetable broth for a vegetarian version.
Recipe Swaps and Variations
Gluten-Free: Use gluten-free flour or cornstarch to thicken the soup.
Vegan: Replace the butter with olive oil, use a plant-based milk (like almond or soy), and swap sour cream with a vegan sour cream alternative.
Spicy Twist: Add a pinch of cayenne pepper for a spicy kick.
How to Store Leftovers
Leftover Creamy Hungarian Mushroom Soup can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally, until heated through. Avoid boiling the soup when reheating to prevent the cream from curdling.
Food and Drink Pairings
This hearty soup pairs wonderfully with a crusty loaf of bread or a side of garlic breadsticks. For a refreshing contrast, serve it with a light green salad. If you’re in the mood for a drink, a glass of dry white wine like Pinot Grigio or Sauvignon Blanc complements the creamy and earthy flavors of the soup.
Frequently Asked Questions
Can I freeze this soup?
Yes, you can freeze the soup without the cream base. Prepare the soup up to the point before adding the milk and sour cream. Freeze it in an airtight container for up to 3 months. When ready to serve, thaw and reheat the soup, then add the cream mixture just before serving.
Can I use fresh dill instead of dried?
Absolutely! Fresh dill adds a bright flavor. Use 2 tablespoons of fresh dill instead of the dried dill weed.
How can I make the soup thicker?
If you prefer a thicker soup, add an extra tablespoon of flour to the cream mixture or let the soup simmer longer to reduce the liquid.
Conclusion and Call to Action
There you have it – a comforting and delicious Creamy Hungarian Mushroom Soup that’s perfect for any occasion. We hope you enjoy making and eating this delightful dish as much as we do. If you loved this recipe, please share it with your friends and family. Don’t forget to subscribe to our blog for more mouthwatering recipes and kitchen tips!