Creamy Hungarian mushroom soup

Creamy Hungarian Mushroom Soup might just be the best mushroom soup you'll ever taste! It's bursting with flavor and the velvety texture makes it very hard to stop at just one bowl.

I'm a huge mushroom fan and love them in everything from this tasty Mushroom Bourguignon to soups, risottos or pasta dishes like this Creamy Mushroom Marsala Pasta.

However, this Creamy Hungarian Mushroom Soup is by far one of the best dishes I've ever cooked with mushrooms.

Rich and creamy, this delicious and hearty soup has a unique flavor profile that combines the earthy notes of fresh mushrooms with the tart notes of sour cream and paprika, a spice commonly used in Hungarian cuisine.

Believe me, it's very difficult not to go for seconds!
The soup is perfect as a warming appetizer or as a main dish when served with crusty bread. I made it with crimini (chestnut) mushrooms, but it's also great with a mix of whatever mushrooms you have on hand.

Ingredients
2 tablespoons (40g) unsalted butter
1 large onion, diced
1 1/4 cup button mushrooms
3-4 garlic cloves, crushed
2 tablespoons Hungarian paprika
1 tablespoon dried dill
1 tablespoon tamari soy sauce
2 cups (500ml) vegetable broth
1 cup (250ml) milk
2 tablespoons flour
1 tablespoon lemon juice
½ cup (100ml) sour cream
Salt and freshly ground black pepper to taste

For complete cooking steps, please go to the next page or click the Open (>) button and don't forget to share with your Facebook friends.