Genevas Ultimate Hungarian Mushroom Soup
Geneva’s Ultimate Hungarian Mushroom Soup is a hearty and comforting dish that combines fresh mushrooms, onions, and a blend of spices for a rich flavor. Finished with a touch of sour cream, this soup offers a creamy texture that makes it perfect as a meal or starter.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Desserts
- Method: No bake
- Cuisine: American
Ingredients
Scale
- 1 ½ pounds fresh mushrooms, thickly sliced
- 2 cups chopped onions
- 3 tablespoons all-purpose flour
- ½ ripe tomato
- ½ Hungarian wax pepper
- 2 cups low-sodium chicken broth
- 1 cup skim milk
- 2 tablespoons unsalted butter
- 1 tablespoon Hungarian sweet paprika
- 1 tablespoon soy sauce
- 1 teaspoon salt
- Ground black pepper to taste
- 4 ½ teaspoons chopped fresh dill
- ½ cup light sour cream
Instructions
- In a large pot, melt the butter over medium heat. Add the chopped onions and cook until fragrant, about 5 minutes. Stir in the sliced mushrooms and cook until tender and browned, about 5 minutes.
- Mix in the chopped dill, sweet paprika, and soy sauce. Pour in the chicken broth and bring to a simmer. Cook on low heat for 15 minutes.
- In a small bowl, whisk together the milk and flour until smooth. Stir this mixture into the simmering soup. Add the tomato and wax pepper halves to the pot. Continue to simmer for another 15 minutes, stirring occasionally.
- Remove and discard the tomato and wax pepper halves. Season the soup with salt and ground black pepper to taste. Stir in the light sour cream and cook until the soup thickens slightly, about 5-10 minutes.
- Ladle the soup into bowls and enjoy hot.
Nutrition
- Calories: 190
- Sugar: 3g
- Sodium: 670mg
- Fat: 10g
- Saturated Fat: 5g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 30mg