Saucepan@saucepan · Shared this recipeFollowHungarian · soupHungarian Mushroom SoupA creamy, tangy mushroom soup with Hungarian paprika and dill, finished with sour cream and milk.total45 minprep15 mincook30 minservings8Original recipe on realbalanced.comKeep this recipeAdd a copy of Hungarian Mushroom Soup to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredientsAndroid is coming soon.Ingredients8 servingsBack to 8 servings0.25 cup unsalted butter, half a stick1 large yellow onion, finely chopped1 lb fresh mushrooms3 tbsp all-purpose flour2 cup low-sodium vegetable broth or chicken broth1 cup sour cream, 240 grams1 cup whole milk, 8 ounces2 tsp Hungarian paprika or ground paprika1 tsp dried dill weed0.75 tsp salt0.5 tsp ground thyme0.25 tsp black pepperChopped fresh parsleyFreshly cracked black pepperStepsClear checksTap an ingredient or step to check it off.1Step 1: In a large pot or Dutch oven over medium heat, melt the butter. Add the chopped onions and sauté until translucent, about 3 to 4 minutes.2Step 2: Stir in the sliced mushrooms and cook until they have softened and released their moisture, about 5 to 6 minutes, stirring occasionally.3Step 3: Sprinkle the flour over the mushrooms and onions, stirring well to coat everything evenly. Cook for an additional 1 minute.4Step 4: Pour in the broth, stir to combine, and bring to a gentle simmer. Reduce the heat to low and simmer for 10 minutes, stirring occasionally.5Step 5: While the soup simmers, in a separate bowl, whisk together the sour cream and milk until smooth.6Step 6: After simmering for 10 minutes, stir in the paprika, dill, salt, thyme, and pepper. Gradually add the dairy mixture to the soup, stirring continuously to incorporate it well. Increase the heat to medium-low and simmer for an additional 5 to 7 minutes, until hot and slightly thickened (avoid boiling to prevent curdling).7Step 7: Taste and add more salt and pepper, if desired.8Step 8: Ladle the soup into bowls, garnish with chopped parsley and pepper, then serve.getsaucepan.com/r/30420f2c-e75d-491f-99b9-25bb9a5e35e1 · Original: https://realbalanced.com/recipe/hungarian-mushroom-soup/
