Hungarian Mushroom Soup

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This Hungarian Mushroom Soup is a creamy, savory meal all made in one pot. Packed with the flavor of fresh mushrooms, thyme, and paprika, and finished with a swirl of Greek yogurt for tang and lusciousness.

Prep Time10

Cook Time30

Cooling Time10

Total Time50

Course: Main Course, Soup

Cuisine: Hungarian

Diet: Gluten Free, Halal, Low Fat, Vegetarian

Skill Level: Beginner

Servings: servings

Author: Rena Awada

Ingredients

2 tablespoons olive oil
1 large sweet onion finely chopped
1 pound cremini or button mushrooms sliced
3 cloves garlic minced
2 tablespoons gluten-free flour
2 teaspoons sweet paprika
1 teaspoon dried dill
½ teaspoon dried thyme
3 cups low-sodium vegetable or chicken broth
1 cup whole milk
1 tablespoons soy sauce or tamari optional
1 teaspoon Dijon mustard
¾ teaspoon salt plus more to taste
½ teaspoon black pepper
1 cup full-fat Greek yogurt at room temperature!
1 tablespoons fresh lemon juice
2 tablespoons chopped fresh dill or parsley

Instructions

Heat the 2 tablespoons olive oil in a large soup pot over medium heat.
Add the 1 large sweet onion (finely chopped) and cook for 4-5 minutes, until soft and translucent.
Add the 1 pound cremini or button mushrooms (sliced) and cook for 8-10 minutes, stirring occasionally, until they release their moisture and begin to brown.
Stir in the 3 cloves garlic (minced) and cook for 30 seconds. Reduce heat to low.
Sprinkle the 2 tablespoons gluten-free flour, 2 teaspoons sweet paprika, 1 teaspoon dried dill, and ½ teaspoon dried thyme over the mushrooms. Stir well and cook for 1 minute so the flour loses its raw taste and the spices become fragrant. Quickly heat the 1 cup whole milk in the microwave, it has to be slightly warm.
Slowly pour in the 3 cups low-sodium vegetable or chicken broth while stirring to prevent lumps.
Add the 1 cup warm milk, 1 tablespoons soy sauce or tamari (if using), 1 teaspoon Dijon mustard, ¾ teaspoon salt, and ½ teaspoon black pepper. Bring the soup to a gentle simmer.
Cook uncovered for 8-10 minutes, stirring occasionally, until the broth thickens slightly.
Turn off the heat and let the soup cool for 10 minutes.
Place the 1 cup full-fat Greek yogurt in a medium bowl. Add 2-3 spoonfuls of warm soup and whisk until smooth. Gradually whisk in another ½ cup of soup to temper the yogurt.
Slowly stir the tempered yogurt mixture back into the pot.
Add the 1 tablespoons fresh lemon juice and 2 tablespoons chopped fresh dill or parsley. Taste and adjust the salt, pepper, or paprika as needed.
Serve warm and Enjoy.

Notes

Use room-temperature Greek yogurt to help prevent it from curdling.
Let the soup cool for about 10 minutes before adding the yogurt.
Temper the yogurt by slowly whisking in warm soup before adding it to the pot.
Do not boil the soup after adding the Greek yogurt.
Cremini or button mushrooms both work well in this recipe.
Use tamari instead of soy sauce to keep the soup gluten-free.
Adjust the paprika, lemon juice, salt, and pepper to taste before serving.
Store leftovers in an airtight container in the refrigerator for up to 4 days.

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