Authentic Hungarian Mushroom Soup
This Hungarian Mushroom Soup is the real thing! It's my Hungarian mom's recipe and is traditionally made with mushrooms and Hungarian paprika.
Ingredients
- 2 tbsp sour cream sub coconut yogurt for dairy-free
- 1 tbsp water
- 1 tbsp + 1 tsp arrowroot starch
- 2 ½ tsp sweet Hungarian paprika
- 2 tbsp butter sub ghee or coconut oil
- 1 small white onion diced
- 1 ½ cups carrots finely chopped
- 3 stalks of celery chopped finely chopped
- 1 lb button mushrooms sliced
- Salt and pepper to taste
- 1 tsp dried dill
- 4 cups chicken broth sub vegetable broth
- Juice of one lemon
- 2 tbsp fresh 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.
Notes
- All nutrition facts are estimated and will vary.
Nutrition
Serving: 1serving | Calories: 162kcal | Carbohydrates: 19.9g | Protein: 7.1g | Fat: 8.1g | Fiber: 4.4g