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Hungarian Mushroom Soup

A soul-soothing dish that combines rich flavors and a hint of nostalgia, perfect for a comforting meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: Eastern European, Hungarian
Calories: 250
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
Mushroom Mixture
  • 8 ounces fresh mushrooms, sliced Mix varieties for extra flavor.
  • 1 teaspoon dried dill
  • 1 tablespoon soy sauce
Liquid Ingredients
  • 4 cups vegetable broth
  • 1 cup milk (or almond milk for a dairy-free option)
Thickening Agent & Seasoning
  • 2 tablespoons flour For thickening.
  • Salt and pepper, to taste
  • 1 tablespoon fresh parsley, for garnish For a fancy touch.

Method
 

Preparation
  1. In a large pot, add olive oil. Heat over medium heat, then add the diced onion and minced garlic. Sauté for about 5 minutes or until the onion is translucent.
Cooking
  1. Add the sliced mushrooms, dried dill, and soy sauce to the pot. Cook for another 5–7 minutes until mushrooms are tender.
  2. Pour in the vegetable broth and bring to a simmer for about 10 minutes.
  3. In a small bowl, mix flour and milk until smooth. Gradually add to the soup while stirring. Let it bubble for an additional 5 minutes to thicken.
  4. Season with salt and pepper to taste.
  5. Ladle the soup into bowls and sprinkle with fresh parsley for garnish.

Notes

Feel free to experiment with different types of mushrooms. This soup freezes beautifully; double batch for later use. Can be made vegan with plant-based milk and broth.