Description
This rich and creamy Hungarian Mushroom Soup is a comforting dish full of earthy mushrooms, savory spices, and a touch of dill. The luxurious addition of sour cream and milk creates a velvety texture, making it the perfect bowl for any cozy occasion.
Ingredients
- 12–14 ounces mushrooms (a mixture of your choice)
- 1 tablespoon vegetable oil
- 1 small yellow onion, sliced thin
- 2 cloves garlic, minced
- 1 tablespoon Hungarian paprika (sweet mild variety)
- 1 teaspoon dried dill (or fresh if available)
- 4 cups low-sodium vegetable or chicken broth
- 1 tablespoon soy sauce
- 2 tablespoons flour
- 2 tablespoons butter
- 1 1/2 cups whole milk
- 1/2 cup full-fat sour cream
- 1 tablespoon vinegar (optional)
- Fresh parsley for garnish
- Salt and pepper, to taste
Instructions
- Cook the Mushrooms: Heat the vegetable oil in a large pot over medium heat. Add the onions and garlic, cooking until softened, about 5 minutes. Add the mushrooms and sauté until they shrink and release their moisture, about 5-7 minutes. Transfer the mushroom mixture to a bowl and set aside.
- Make the Roux: In the same pot, melt the butter over medium heat. Whisk in the flour and paprika, cooking for 1 minute to form a roux. Gradually add the broth, whisking constantly to avoid lumps. Bring the mixture to a simmer and cook for 5 minutes to thicken.
- Simmer the Soup: Return the cooked mushrooms to the pot along with a splash of soy sauce. Let the soup simmer on low heat for 10-15 minutes, reducing by half.
- Add the Milk and Sour Cream: Whisk in the milk and sour cream, bringing the soup back to a simmer. Remove from heat once it is heated through and smooth.
- Finish and Serve: Add a splash of vinegar (optional) for a slight tang, and garnish with fresh parsley and dill. Taste and adjust the seasoning with salt and pepper as needed. Serve topped with an additional dollop of sour cream for extra creaminess.
Notes
- Feel free to use any type of mushrooms, but a mix of white button, cremini, and shiitake mushrooms will give the soup more depth.
- For a vegan version, substitute the sour cream with a dairy-free alternative and use vegetable broth.
- The splash of vinegar adds brightness and balances the richness, but you can omit it for a smoother, more comforting taste.
- Prep Time: 10 minutes
- Cook Time: undefined
- Category: Soup, Comfort Food
- Method: Simmering, Sautéing
- Cuisine: Hungarian, European
Nutrition
- Serving Size: 1 serving
- Calories: Unknown
- Sugar: Unknown
- Sodium: Unknown
- Fat: Unknown
- Saturated Fat: Unknown
- Unsaturated Fat: Unknown
- Trans Fat: Unknown
- Carbohydrates: Unknown
- Fiber: Unknown
- Protein: Unknown
- Cholesterol: Unknown
