Rustic Hungarian Mushroom Soup

Rustic Hungarian Mushroom Soup (3 Qt Yield)

Ingredients:

• 2 tbsp unsalted butter

• 1 medium onion, finely chopped

• 2 cloves garlic, minced

• 1 lb cremini or white mushrooms, sliced

• 2 tsp dried dill

• 1 tsp paprika (preferably Hungarian sweet paprika)

• 1 tbsp soy sauce or tamari

• 4 cups vegetable or chicken broth

• 2 tbsp flour (for thickening)

• 1 cup whole milk or plant milk

• ½ cup sour cream (or Greek yogurt for a lighter version)

• Salt & pepper to taste

• Fresh parsley or chives for garnish

🔪 Instructions: 

1. Sauté Base

   • Place your 3 Qt Nutri-Stahl pot on medium heat.

   • Add butter, then sauté onions until translucent (about 3–4 min).

   • Add garlic and cook for another 1 minute.

2. Cook the Mushrooms

   • Add sliced mushrooms and cook until they release liquid and reduce (around 7–10 minutes).

   • Stir in dill, paprika, soy sauce, salt, and pepper.

3. Add Broth

   • Pour in the broth, bring to a gentle boil, then reduce to a simmer.

   • Let it simmer uncovered for 10–15 minutes.

4. Make the Cream Base

   • In a small bowl, whisk flour into milk until smooth.

   • Slowly add this mix into the soup while stirring to thicken.

   • Simmer another 5 minutes, stirring occasionally.

5. Finish with Sour Cream

   • Lower heat and stir in sour cream.

   • Do not boil once sour cream is added to avoid curdling.

   • Adjust salt and pepper to taste.

6. Serve & Garnish

   • Ladle into bowls and garnish with chopped parsley or chives.

   • Serve with crusty bread or a side salad for a complete meal.