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Hungarian Mushroom Soup taken with iphone 15 pro max --iw 2 --ar 4:5 --v 6.0 --raw

Hungarian Mushroom Soup Recipe You Gotta Try

This rich and creamy Hungarian Mushroom Soup is full of depth from paprika, dill, and soy sauce, finished with a tangy swirl of sour cream for a comforting weeknight meal.
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Prep Time 10 minutes
Cook Time 16 minutes
Total Time 26 minutes
Servings: 1 people
Cuisine: Italian
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Main ingredients
  • 2 tbsp Unsalted butter
  • 1 Chopped onion
  • 2 cups Fresh mushrooms sliced
  • 2 cups Chicken broth
  • 1 tbsp Soy sauce
  • 2 tsp Paprika
  • 1 tsp Dried dill weed
  • 1 cup Milk
  • 2 tbsp All-purpose flour
  • 0.5 cup Sour cream
  • 2 tbsp Fresh parsley chopped
  • 1 tbsp Lemon juice
  • to taste Salt
  • to taste Black pepper

Equipment

  • 1 Pressure cooker

Method
 

Instructions
  1. Melt butter in your pressure cooker pot on medium heat. Toss in the chopped onions and cook, stirring until soft and translucent, about 5 minutes.
  2. Add sliced mushrooms to the pot. Sauté them with the onions for another 5 minutes until tender.
  3. Stir in chicken broth, soy sauce, paprika, and dill. Close the lid, set pressure cooker to high, and cook for 1 minute. Let the cooker naturally release pressure to let flavors deepen.
  4. In a bowl whisk milk and flour together until smooth. Open the lid, stir this mix into the soup. Cover again and simmer using sauté function or low heat for 15 minutes, stirring occasionally. Turn off heat and stir in sour cream, parsley, lemon juice, salt, and pepper. Adjust to taste.

Notes

Store leftovers in airtight containers up to 4 days, or freeze for later. Reheat gently to maintain creamy texture.