Hungarian Mushroom Soup

Name: Hungarian Mushroom Soup
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Cuisine: European, Eastern European
Ingredients: 4 tbsp butter; 2 cups onions, chopped; 1 lb mushrooms, sliced; 2 cups chicken or vegetable stock; 1/2 cup dry white wine; 2 tsp dried dill; 2 tsp fresh thyme; 2 tsp paprika; 1 cup milk; 3 tbsp flour; 1/4 cup Greek yogurt; 2 tbsp lemon juice; 2 tbsp fresh Italian parsley

2 steps

Prep:5minCook:30min

Earthy mushrooms are the savory stars of this creamy, pungent, satisfying Hungarian mushroom soup.

Updated at: Thu, 17 Aug 2023 08:50:59 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories292.3 kcal (15%)

Total Fat15.3 g (22%)

Carbs24.7 g (9%)

Sugars10.9 g (12%)

Protein11.7 g (23%)

Sodium212.5 mg (11%)

Fiber3.1 g (11%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

4 Tbspbutter

2 cupsonions

chopped

1 lbmushrooms

sliced

2 cupschicken stock

or vegetable

½ cupdry white wine

2 tspdried dill

2 tspfresh thyme

2 tsppaprika

1 cupmilk

3 Tbspflour

¼ cupgreek yogurt

2 Tbsplemon juice

2 Tbspfresh italian parsley

Instructions

Step 1

In a heavy pot or dutch oven sauté onions and mushrooms in butter over medium heat until onions are soft and translucent, about 15 minutes. Add dill, thyme, paprika, chicken broth, and white wine (add salt to taste). Bring to a simmer and cook until the liquid reduces by half. In a small bowl, whisk flour into milk until smooth. Add the milk mixture to the soup and cook until the soup begins to thicken, about 10 more minutes.

Step 2

Over low heat, slowly stir in the sour cream, and lemon juice until both are completely combined. Garnish the soup with parsley and serve hot.

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