Creamy Hungarian Mushroom Soup

• servings: 4 servings
• active time: 15 minutes
• total time: 30 minutes

Ingredients

4 tablespoons butter

1 medium onion (finely chopped)

1 pound cremini mushrooms (sliced (or bella mushrooms, or portobello)

2 tablespoons flour

1 tablespoon Hungarian paprika (or regular sweet paprika)

3 cups chicken broth

1 cup milk

1 tablespoon Tamari sauce

½ cup sour cream

1 tablespoon lemon juice

3 tablespoons fresh parsley (chopped)

2 tablespoons fresh dill (chopped)

1 tablespoon fresh thyme (chopped)

Salt, pepper, and ground chili pepper (to taste)

Directions

In a large pot over medium heat, melt the butter. Add the chopped onion and cook until soft and translucent, about 3–4 minutes.

Add the sliced mushrooms and sauté for 7–8 minutes until they release their moisture and become golden brown, stirring occasionally.

Sprinkle the flour and Hungarian paprika over the mushrooms, stirring well to coat everything evenly. Cook for another 1–2 minutes to remove the raw flour taste.

Gradually add the chicken broth while stirring to prevent lumps. Pour in the milk and Tamari sauce, then mix everything together. Bring to a gentle simmer and let cook for 10 minutes, stirring occasionally.

After the soup has simmered for 10 minutes, remove it from heat. Stir in the sour cream, lemon juice, fresh parsley, dill, thyme, salt, black pepper, and ground chili pepper. Mix well until smooth and combined.

Let the soup rest for a couple of minutes before serving. Garnish with extra fresh herbs if desired and enjoy with crusty bread or a light salad.

Nutrition

• Calories: 265 kcal
• Total Fat: 20 g
• Saturated Fat: 11 g
• Unsaturated Fat: 6 g
• Trans Fat: 0.5 g
• Cholesterol: 58 mg
• Sodium: 1039 mg
• Total Carbohydrate: 17 g
• Dietary Fiber: 2 g
• Total Sugars: 8 g
• Protein: 8 g