Hungarian mushroom soup

Hungarian mushroom soup
Serves: 4
  • 1 tbsp olive oil
  • 1 tbsp butter
  • 1 large onion, finely chopped
  • 450g mixed mushrooms, the nuttier the better, washed and diced
  • salt and freshly ground black pepper
  • 1 tbsp paprika
  • 2 tbsp cornflour
  • 600ml vegetable stock
  • 200ml whole milk
  • 1 tbsp soy sauce
  • 1 tbsp fresh dill + a little to garnish
  • 125ml soured cream
  • 1 tbsp lemon juice
  • ground black pepper
  1. Heat butter and oil in a large heavy-bottomed pan over a low heat, add onions and sauté for 10 mins or until softened.
  2. Add mushrooms and cook, stirring occasionally, for 10 mins.
  3. Add paprika and cornflour, and cook, stirring, for 2-3 mins.
  4. Add stock, milk, soy sauce and dill, cover and simmer for 15 mins.
  5. Check consistency – if it is thin, mix another 2 tsp cornflour with a little water in a cup, add and cook for another 4 mins or so.
  6. Stir sour cream through.
  7. Add lemon juice and season with freshly ground black pepper.
  8. Serve garnished with dill.


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