Immerse yourself in the rich flavors of Hungarian Mushroom Soup, a creamy delight that tantalizes the taste buds. This comforting vegetarian dish brims with a symphony of spices, with Hungarian sweet paprika taking center stage, complemented by the subtle infusion of dill weed and a hint of lemon zest. Each spoonful is a journey through layers of earthy goodness, perfect for those chilly days.
Gather your freshest ingredients to concoct this vegetarian wonder:
Fresh, firm mushrooms (preferably white button or cremini)
Aromatic chopped onions
Unsalted butter for sautéing
An ensemble of herbs and seasonings: Dried dill weed, Hungarian sweet paprika, chopped parsley, salt & pepper, and a pinch of cayenne
Unexpected yet delightful umami: A touch of soy sauce
The soulful base: Vegetable broth
The creaminess enhancers: Sour cream and milk
A zesty twist: A splash of lemon juice
Thickening agent: Cornstarch
Garnishes for the final flourish: Sautéed mushrooms, fresh parsley, and a dollop of sour cream
How To Make:
Begin by sautéing onions in melted butter until they turn soft and translucent. Add in the sliced mushrooms and cook until tender.
Infuse the mix with the essence of Hungarian cuisine by incorporating dill, paprika, soy sauce, and vegetable broth. Let this simmer, allowing the flavors to intertwine and deepen.
Thicken the soup by blending cornstarch with milk and gently incorporating this mixture. Continue simmering until a luscious consistency is achieved.
Elevate the creaminess by stirring in sour cream, lemon juice, parsley, salt & pepper, and a hint of cayenne. Avoid boiling, aiming for a gentle heat to retain the soup’s velvety texture.
Serve this culinary masterpiece adorned with sautéed mushrooms, fresh parsley, and a dollop of sour cream, allowing each spoonful to captivate your senses.