Cherry & Dennis Helper Habitat

Hungarian Mushroom Paprika Soup

匈牙利紅椒蘑菇湯

Hungarian Mushroom Paprika Soup — finished dish

Total time: 55 min
Difficulty: Easy
Servings: 4 servings

Recipe overview

Hungarian Mushroom Paprika Soup is organised into twelve clear home-cooking stages with measured ingredients, heat, timing and observable doneness for a Hong Kong home kitchen.

01

Ingredients

Main ingredients

600 g mushroom
1 piece onion
900 ml vegetable stock
180 g sour cream
200 ml milk
2 tbsp all-purpose flour
2 tbsp fresh dill
30 g butter

Seasoning

2 tsp paprika
3/4 tsp salt
1/2 tsp Black pepper

Hungarian Mushroom Paprika Soup — ingredients overview

02

Tools

knife
cutting board
large pot
wooden spoon
mixing bowl
whisk
measuring cup
measuring spoons
ladle
serving bowl

Hungarian Mushroom Paprika Soup — tools overview

03

Steps

Hungarian Mushroom Paprika Soup — Clean and slice mushrooms

Step 1

Clean and slice mushrooms

Wipe all of the mushrooms clean and slice them evenly 5 mm thick.

Hungarian Mushroom Paprika Soup — Chop the onion

Step 2

Chop the onion

Peel the onion and dice it into 1 cm pieces.

Hungarian Mushroom Paprika Soup — Soften onion in butter

Step 3

Soften onion in butter

Melt all of the butter in a cream-enamel Dutch oven over medium heat and soften the onion for 5 minutes.

Hungarian Mushroom Paprika Soup — Add mushrooms and cook until they release liquid

Step 4

Add mushrooms and cook until they release liquid

Add all of the mushrooms to the same cream-enamel Dutch oven and cook for 8 minutes until their liquid is released.

Hungarian Mushroom Paprika Soup — Stir in paprika and flour

Step 5

Stir in paprika and flour

Sprinkle in all of the paprika and flour and stir for 1 minute so no dry flour remains.

Hungarian Mushroom Paprika Soup — Gradually stir in vegetable stock

Step 6

Gradually stir in vegetable stock

Gradually pour in all of the vegetable stock while stirring and scraping the base smooth.

Hungarian Mushroom Paprika Soup — Bring to a gentle simmer and cook fifteen minutes

Step 7

Bring to a gentle simmer and cook fifteen minutes

Bring the soup to a gentle simmer and cook uncovered for 15 minutes.

Hungarian Mushroom Paprika Soup — Whisk sour cream and milk until smooth

Step 8

Whisk sour cream and milk until smooth

Whisk all of the sour cream and milk in a bowl until perfectly smooth.

Hungarian Mushroom Paprika Soup — Temper sour cream with one ladle of hot soup

Step 9

Temper sour cream with one ladle of hot soup

Whisk one ladle of hot soup into the sour-cream mixture to warm it gradually.

Hungarian Mushroom Paprika Soup — Stir sour cream mixture into the soup

Step 10

Stir sour cream mixture into the soup

Pour the tempered mixture back into the same cream-enamel Dutch oven while stirring.

Hungarian Mushroom Paprika Soup — Heat gently without boiling hard

Step 11

Heat gently without boiling hard

Add all of the salt and pepper and heat gently for 2 minutes without boiling.

Hungarian Mushroom Paprika Soup — Stir in dill and ladle into bowls

Step 12

Stir in dill and ladle into bowls

Remove from the heat, stir in all of the dill, and ladle the creamy mushroom soup into four bowls.

Common mistakes

Stirring cold sour cream straight into boiling soup can curdle it and split the creamy broth.

Tips

Whisk sour cream with milk, temper it with one ladle of hot soup, then reheat gently without a hard boil.