Hungarian Mushroom Soup

Serves 4. Prep time: 20 minutes active; 45 minutes total.

2 tablespoons olive oil
2 cups diced yellow onion
1 cup diced green bell peppers
2 tablespoons minced garlic
1 pound cremini mushrooms, sliced
1 ½ teaspoons smoked paprika
1 ½ teaspoons Hungarian paprika
1 ½ teaspoons dill
4 tablespoons all-purpose flour
4 cups vegetable broth
Salt and black pepper to taste
½ cup sour cream
2 tablespoons lemon juice


Heat the oil in a large pot over medium heat. Add the onion and green peppers and sauté for 10 minutes until soft. Add the garlic and mushrooms and cook for another 5 minutes. Add the paprikas, dill and flour and stir for 1 to 2 minutes until flour is absorbed. Stir in the broth and bring to a simmer. Simmer the soup for 15 minutes and season with a pinch each of salt and black pepper. Remove from heat and slowly stir in the sour cream and lemon juice. Serve warm.

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