After that delicious Hungarian Beef Goulash recipe, I’m looking forward to trying another Hungarian dish. This time I’m going with Hungarian Mushroom Soup. It uses paprika and another classic Hungarian ingredient: sour cream. I don’t know about you, but I adore sour cream. However, I’m not very imaginative with it, and I almost always end up with it on a baked potato or burrito. I’m super excited to try it in this new soup recipe!
This Hungarian Mushroom Soup with Fresh Dill is rich, with hints of smokiness and a great umami flavor. It’s the perfect bowl of soup to warm up with this season!
The list of ingredients for this soup wasn’t too long, but I did have to buy most of the ingredients. And it figures that the items I needed, dairy and vegetables, were on the opposite sides of the grocery store. Oh well, I got my steps in while shopping LOL!
As you can see below, I opted for sliced button (white) mushrooms to cut down on the prep work. I also went with vegetable stock and reduced fat sour cream to save a little on the fat and calories.
A large saucepan and less than an hour are about all it took to make this creamy mushroom soup. And it was ready in the time specified. Here is how my time broke down:
- 11 minutes to prep
- 28 minutes to cook
- 39 minutes total
The instructions were short and clearly written, so I didn’t have any trouble following them as I cooked. This soup went together very smoothly!
One small thing I did change was in the final step. I held aside some of the sour cream, parsley, and dill as garnishes. I mixed most of them in then swirled the extra sour cream in the soup. Sprinkling the rest of the chopped herbs over everything was the final step. It was an easy garnish that barely added a minute to the total time for this recipe.