Cold Weather Comfort: Hungarian Mushroom Soup with Sausage

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt reduces calories while maintaining creaminess

Preheat the oven to 350°F.

Cut 1 pound of Italian sausage into small cubes and place in the oven for about 10 minutes.

In a Dutch oven over medium heat, melt 4 tablespoons of butter.

Add chopped onions and cook while stirring for about 3-4 minutes until translucent.

Add mushrooms and cook for about 5 minutes.

Remove the sausage from the oven and add it to the pot.

Stir in soy sauce, dill, and Hungarian paprika.

Pour in vegetable broth and mix well, then lower the heat to low to maintain a simmer.

Cover the pot and let it simmer for 15 minutes.

In a separate bowl, whisk together milk and cornstarch until well mixed.

After 15 minutes, stir in the milk and cornstarch mixture and let it simmer covered for another 10 minutes.

Remove the cover and add a pinch of cayenne pepper, salt, black pepper, lemon juice, sour cream, and half of the chopped parsley, reserving the rest for garnish.

Stir everything together and serve hot.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens