Made with fresh mushrooms, milk, butter, onions, dill, Hungarian paprika, soy sauce, veggie broth, flour, lemon juice, sour cream, and fresh parsley – this recipe will make your taste buds dance. Serve it with crusty bread and your meatless dinner is ready in no time! Soup! Don’t you just love that word on a cold winter day? Nothing can warm you up more than a bowl of hearty soup on chilly nights. I love making soups for dinner during winter. Some of my favorites are Moroccan lentil soup, tom kha soup, vegetable wild rice soup, Manchow soup, Gnocchi soup, etc. Soups are great mood-boosting food during winters. It is a quick, hot meal that offers plenty of health benefits. They’re inexpensive and easy to prepare. Plus Soups and stews don’t require a hefty amount of hands-on time. If you use an Instant Pot, you can prepare a savory soup in no time. Most of the job is completely hands-free. So, today, I am here with a lusciously creamy, full of flavors and comforting soup recipe – Hungarian Mushroom Soup. I am going to share the Instant pot and stovetop versions. This soup just hits the spot on a cold night. It’s a mushroom-heavy soup spiced with Hungarian paprika and dill. It also includes milk and sour cream for the creamy and rich texture. You can make this recipe of mushroom soup in less than 45 minutes. It is creamy, hearty and it has a fantastic umami flavor. I’ve always loved a creamy mushroom soup, but this Hungarian mushroom soup recipe is out of this world. It’s a cool-weather staple in my home, and I hope it’ll become one in yours, too. The key ingredient in this soup that makes it Hungarian is paprika. Be sure to use a sweet mild Hungarian paprika for this soup. You can also use plant-based butter and vegan sour cream to make this soup vegan.
Ingredients required
Mushroom – Earthy mushrooms are the savory stars of this recipe. Use good quality mushrooms. Select mushrooms that look firm and clean. We like baby Bella mushrooms for their texture, but regular white button mushrooms work fine, too.Sour cream and milk – For the creminess. Don’t substitute low-fat dairy for sour cream and milk. Don’t skimp on it.Butter: saute the mushroom mixture and create flavor in the soup.Onions – add flavor and body to the soup. I have used brown onion. Use any onions of your choice.Seasonings: You’ll need a dried dill, fresh thyme, sweet Hungarian paprika, and salt and black pepper.Vegetable stock: Adding stock will provide flavor to the soup.Soy sauce: soy sauce make this soup full of umami flavor it’s insane.All-Purpose Flour: helps thicken the soup.Fresh herb – You will need thyme and Italian parsley. Chopped parsley Is added at the end for some freshness, flavors, and as a garnish.Butter: Adding butter makes the soup more creamy.Lemon juice: for that fresh, vibrant acidity!
Step by step process
Press Saute in the Instant Pot. Add butter. (image 1)When butter is starting to melt, add onion. Sauté until soft & tender for 5 minutes. (image 2 and 3)Then add mushroom and saute for 5 minutes or until all the mushroom liquid is absorbed, and the mushroom turns out a little bit soft. (image 4)Then add dried dill leaves, thyme, paprika, salt, peppers, soy sauce, and vegetable stock. Close the lid and cancel saute. Pressure cook at a High-Pressure level for 5 minutes. Once the timer beeps, let the pressure release naturally for 10 minutes and quickly release the remaining pressure. (image 5 to 8)
In a bowl, add milk and flour. Whisk until the mixture is smooth and free of any lumps. (image 9)Open the lid of the instant pot. Press saute and pour the milk & flour mixture. Simmer it for 5-10 minutes. (image 10 and 11)Turn off the instant pot.Add lemon juice, sour cream, and parsley. Mix everything well. (image 12 to 14)
Pour soup in the soup bowl and garnish with some more parsley and sour cream.Serve with a slice of crusty bread and enjoy!
Add the sour cream to the end. Don’t boil the soup after adding sour cream! The sour cream can curdle and become unpleasant if cooked over heat for too long.Adding fresh parsley, and thyme will make the soup more flavorful.Don’t hurry when sauteeing the mushrooms.Top the soup with a dollop of sour cream, that makes the real difference.To make this soup spicy, add chopped jalapenos.
Crazy about mushrooms? Check out these mushroom recipes
Matar MushroomInstant Pot Mushroom MasalaMushroom RiceInstant Pot Vegan Mushroom StroganoffInstant Pot Wild Rice Mushroom Soup
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