Description
This Creamy Hungarian Mushroom Soup is a rich and comforting dish featuring a blend of mixed mushrooms simmered in a paprika-spiced broth, finished with sour cream and fresh herbs. Perfect as a hearty appetizer or a light meal, this soup brings traditional Hungarian flavors to your table with a creamy texture and savory depth.
Ingredients
Scale
Vegetables & Herbs
- 1 ½ pounds mixed mushrooms, trimmed and sliced ¼-inch thick
- 2 cups diced yellow onions
- 1 tablespoon chopped fresh dill, or 2 teaspoons dried dill
- ½ cup chopped fresh parsley
Liquids & Broth
- ½ cup dry white wine (such as Sauvignon Blanc)
- 3 cups low-sodium chicken broth or vegetable broth
- 1 ½ cups whole milk
- 2 tablespoons white wine vinegar or sherry vinegar
Pantry Staples & Seasonings
- 3 tablespoons olive oil
- 3 tablespoons unsalted butter
- ¼ cup all-purpose flour (gluten free flour can be substituted)
- 4 teaspoons sweet mild paprika
- Kosher salt and cracked black pepper, to taste
- 2 tablespoons low-sodium soy sauce
- ¾ cup sour cream
Instructions
- Sauté Mushrooms and Onions: Heat olive oil in a large pot or Dutch oven over medium heat. Add the sliced mushrooms and diced onions. Cook, stirring occasionally, until the onions are translucent and the mushrooms have reduced in size by half, which takes about 15 minutes. Remove the mixture from the pot and set aside in a bowl.
- Prepare Roux and Spices: Add butter to the now-empty pot and melt over medium heat. Whisk in the flour, sweet paprika, dill, 1 teaspoon of salt, and 1 teaspoon of black pepper. Cook this mixture, whisking constantly, for about 1 minute to form a seasoned roux.
- Deglaze with Wine: Pour in the dry white wine to deglaze the pot, whisking as you scrape the bottom, and cook until the wine has evaporated.
- Add Broth and Mushroom Mixture: Gradually whisk in the broth in increments, allowing the flour mixture to fully dissolve each time before adding more. Stir in the soy sauce and the reserved mushroom and onion mixture. Bring the soup to a simmer and cook until the liquid reduces by half, about 5 minutes.
- Finish Soup: Whisk in the whole milk and sour cream, then bring the soup back to a gentle simmer. Stir in the white wine or sherry vinegar. Remove the pot from heat, then add fresh parsley and adjust seasoning with pepper as needed. Serve hot.
Notes
- Use gluten-free flour as a substitute if gluten intolerance is a concern.
- Choose a dry white wine with good acidity like Sauvignon Blanc for the best flavor balance.
- For a vegetarian version, use vegetable broth instead of chicken broth.
- Fresh dill can be used instead of dried for a more pronounced herbal flavor.
- The soup can be gently reheated; add a splash of milk if it thickens too much upon cooling.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Hungarian
Keywords: Hungarian mushroom soup, creamy mushroom soup, paprika soup, traditional Hungarian recipe, sour cream soup, easy mushroom soup
