This Hungarian Mushroom Soup is the real thing! It's my Hungarian mom's recipe and is traditionally made with mushrooms and Hungarian paprika.
Course Main Dishes
Cuisine hungarian
Keyword hungarian mushroom soup
Prep Time 20 minutesmins
Cook Time 30 minutesmins
Total Time 50 minutesmins
Servings 4servings
Calories 162
Author Michelle
Ingredients
2tbspsour creamsub coconut yogurt for dairy-free
1tbspwater
1tbsp+ 1 tsp arrowroot starch
2 ½tspsweet Hungarian paprika
2tbspbuttersub ghee or coconut oil
1small white oniondiced
1 ½cupscarrotsfinely chopped
3stalks of celery choppedfinely chopped
1lbbutton mushroomssliced
Salt and pepper to taste
1tspdried dill
4cupschicken brothsub vegetable broth
Juice of one lemon
2tbspfresh parsley
Instructions
Combine the sour cream, water, arrowroot, and paprika in a small bowl. Whisk until a thick paste forms. Set aside.
Using a stock pot or dutch oven, melt the butter over medium heat. Add the onion, carrots, and celery and saute for 5 minutes. The vegetables should be lightly fork-tender.
Add the mushrooms and saute until they are softened, for about 5 more minutes. Season with salt, pepper, and dill, and stir to coat the vegetables.
Add the chicken broth to the pot and stir well to combine. Bring the broth to a low boil before adding the sour cream paste and stirring to combine.
Reduce to a medium simmer for 10-15 minutes, stirring often until the soup is thickened and flavorful.
Squeeze in fresh lemon juice and garnish with fresh chopped parsley.