Rustic Hungarian Mushroom Soup is seriously delicious and it will become a family favorite recipe.
Soup. Don’t you just love that word? On a cold winter day, nothing can warm you up more than a bowl.
I’ve always loved a creamy mushroom soup, but this soup is out of this world. It can be quite addicting.
I’m not one of those people that put any old recipe on my blog and call it a day. No one wants to spend money on the ingredients for a recipe and have it turn out just okay.
This recipe is a combination of ingredients that turns something as simple as soup into a gourmet meal.
You’ve come to the right place if you’re looking for a recipe that you can hand down to your kids to make. This recipe is it!
Mushrooms are often thought of as vegetables, but they are really a fungus. There are over 38,000 different varieties of mushrooms.
Why soup is so good for you:
1) Nutrient dense meal.
When you normally cook vegetables in water, the water is thrown away – tossing a lot of the nutrients with them.
When you make soup, all the vitamins and minerals stay in the broth and make their way into your very happy stomach.
2) Hydrates you.
Most soups have a high water content, and we could all use more water – don’t you think?
The water content creates a filling meal, helping to ensure you don’t crave additional unwanted calories.
3) Sneak in vegetables.
For those members of your family that aren’t big fans of vegetables, soup is an easy way to make sure they get more in their diets.
4) Comforting meal.
On a cold, winter night nothing beats a bowl of soup to warm you up and bring a bit of coziness to the evening.
The same can be said about cold soups for summer. I love making cold soups on a hot summer day to avoid the heat of cooking and cool me down.
5) Easy Peasy.
Soups are one of the easiest meals to make. Whether you use a slow cooker or stovetop – most soups are just chopping a few ingredients and letting time meld the flavors together.
6) Inexpensive meal.
Most soups are an inexpensive option for creating a delicious meal. Depending what type soup you make, using chicken stock you make yourself and being composed of primarily vegetables, soups can be good on the wallet.
- 3 tablespoons butter
- 2 cups chopped onions
- 1 pound fresh mushrooms, sliced (any kind – a mix is best)
- 2 teaspoons dried dill weed
- 1 tablespoon Hungarian paprika
- 1 tablespoon soy sauce or liquid aminos
- 2 cups chicken or vegetable broth
- 1 cup milk or plain almond milk
- 3 tablespoons all-purpose flour
- ground black pepper to taste
- 2 teaspoons lemon juice (I add more because I love lemon!)
- 1/2 cup sour cream or Greek yogurt
- 2 tablespoons chopped fresh parsley
- Melt the butter in a large pot over medium heat. Add the onions and saute for 5 minutes. Put in the mushrooms and saute for 5 more minutes. Stir in the dill, paprika, soy sauce (or liquid aminos) and broth. Reduce heat to low. Cover and simmer for 15 minutes.
- Whisk the milk and flour together in a separate bowl. Pour into the soup and stir well. Cover and simmer for 15 more minutes, stir occasionally.
- Finally, stir in the ground black pepper, lemon juice and sour cream or Greek yogurt. Mix together and allow to heat over low heat, about 5 minutes. Do not boil. Add fresh parsley to the top for garnish and serve with crusty warm bread.
1) Use real lemon juice instead of the bottled kind.
2) You can substitute fresh parsley with dried but only use two teaspoons.