Hungarian Mushroom Soup
Allow about 40 minutes for this Hungarian soup, which makes 4 servings. The main ingredients are mixed mushrooms, onion and garlic. The cooking is mostly simmering. It is vegetarian. It is on the lighter side, at about 310 calories and 10 g of protein per serving.
- Total time
- 40 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 310 kcal
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Ingredients
For 4 servings
- 500 gmixed mushrooms
- 1onion
- 2 clovesgarlic
- 40 gbutter
- 2 tbspHungarian paprika
- 2 tbspall-purpose flour
- 500 mlvegetable broth
- 150 mlsour cream
- 1 tbspsoy sauce
- 3 sprigsfresh dill
- 200 mlwhole milk
Instructions
- Slice the mixed mushrooms. Dice the onion and mince the garlic. Melt the butter in a large pot over medium-high heat and add the mushrooms. Cook for 8 minutes without stirring too often, allowing them to brown well.
- Add the diced onion and cook for 4 minutes. Add the garlic and Hungarian paprika, stirring for 1 minute. Sprinkle in the all-purpose flour and stir for another minute.
- Pour in the vegetable broth and whole milk. Add the soy sauce. Bring to a simmer and cook for 15 minutes until slightly thickened.
- Remove from heat and stir in the sour cream. Chop the fresh dill and stir most of it in, reserving some for garnish. Serve immediately.
Nutrition per serving
- Calories
- 310 kcal
- Protein
- 10 g
- Fat
- 22 g
- Carbs
- 22 g
Approximate values for one serving.
About this recipe
- Cuisine: Hungarian
- Dish type: Soup
- Diet: vegetarian
- In cookbook: Soups, Stews & Chilis
