If you have never had Hungarian mushroom soup, then it’s time you add it to your repertoire. The ingredients in this soup are packed with health benefits that can help your digestion, immunity, and even reduce inflammation. So, let’s dig in!
What are some of the health benefits of mushrooms?
Mushrooms are high in vitamin B6, folate, magnesium, zinc, and potassium, all of which help immunity. Mushrooms are high in soluble fiber that reduces cholesterol levels and blood sugar.
This vegetable also contains selenium, vitamin C, and choline, all of which are antioxidants that can fight off free radicals in your body, preventing degradation of cells, cancer, and inflammation.
And as if that wasn’t enough, mushrooms are the only source of vitamin D that is not fortified and is vegan, so definitely consume this Hungarian mushroom soup during the wintertime!
What about the other nutrients?
Hungarian mushroom soup is not only full of mushrooms, but it also contains onions, milk, sour cream, and dill. For one, onions are a good source of prebiotics, which means they promote healthy bacteria growth for better digestion.
Milk and sour cream, on the other hand, are also full of vitamins and minerals, including calcium, magnesium, riboflavin, vitamin B12, vitamin A, potassium, and vitamin D.
These nutrients support bone health, preventing osteoporosis, but also aid in mood-boosting, immunity, and cancer.
Dill is a good source of vitamin C, fiber, folate, and calcium boosting immunity and strengthening your bones. Now that you know all the nutritional and health benefits of Hungarian mushroom soup, what are you waiting for? Try it out and make it a common staple in your kitchen today.
Discover another amazing mushroom soup recipe here: Chicken and Portobello Mushroom Soup [Recipe]
Simple Hungarian Mushroom Soup with DillCourse: Mushroom Recipes
12 oz (300 g) mushrooms, sliced
2 cups (256 g) onions, chopped
2 tbsp butter
3 tbsp flour
1 cup (240 ml) milk
1 tsp dill leaves
1 tbsp Hungarian paprika
1 tbsp tamari soy sauce
1 tsp salt
2 cups (480 ml) stock
2 tsp lemon juice
1/4 cup (32 g) parsley, chopped
ground black pepper
1/2 cup (64 g) sour cream
- Over medium heat, place a soup pot and combine 2 tbsp of stock with onion and a pinch of salt, stir well.
- Allow it to cook for 3 min. Add in the mushroom with 1/2 cup stock or water, 1 tsp dill, soy sauce, and paprika.
- Cover and allow them to cook for 16 min over low heat.
- Over medium heat, place a heavy saucepan, and melt the butter.
- Stir in the flour and cook for 2 min. Add in the milk, stir and whisk them for 11 min until they become smooth.
- Then pour it into the soup pot with the rest of the stock and stir it well. Cover and allow it to cook for 12 to 16 min.
- You can now add in the lemon juice, sour cream and parsley.
- You can adjust the seasoning, then serve it warm.
- Best with your favorite toppings. Enjoy!