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Creamy Hungarian Mushroom Soup

Creamy Hungarian Mushroom Soup: Comfort in Every Spoonful

This creamy Hungarian mushroom soup is the ultimate comfort food, combining sweet paprika and fresh dill for a delightful experience.
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Prep Time 35 minutes
Cook Time 30 minutes
Total Time 1 hour 5 minutes
Servings: 6 cups
Course: Soups
Cuisine: Hungarian
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons Olive Oil or vegetable oil or butter
  • 1.5 pounds Mixed Mushrooms a mix of cremini, shiitake, and button mushrooms
  • 2 cups Yellow Onions can substitute with shallots
  • 3 tablespoons Unsalted Butter or vegan butter
  • 0.25 cup All-Purpose Flour or gluten-free flour
  • 4 teaspoons Sweet Mild Paprika use authentic Hungarian paprika
  • 1 tablespoon Fresh Dill or 2 teaspoons of dried dill
For Additional Flavor
  • Kosher Salt to taste
  • Cracked Black Pepper to taste
  • 0.5 cup Dry White Wine use a wine you enjoy drinking
  • 3 cups Low-Sodium Broth vegetable or chicken broth
  • 2 tablespoons Low-Sodium Soy Sauce omit for gluten-free
For Creaminess
  • 1.5 cups Whole Milk or almond milk
  • 0.75 cup Sour Cream or Greek yogurt
  • 2 tablespoons White Wine Vinegar or Sherry Vinegar
For Finishing Touch
  • 0.5 cup Fresh Parsley chopped, for garnish

Equipment

  • large pot

Method
 

Step‑by‑Step Instructions
  1. In a large pot, heat 2 tablespoons of olive oil over medium heat. Add 2 cups of chopped yellow onions and 1 ½ pounds of mixed mushrooms. Cook for about 15 minutes until onions are translucent and mushrooms shrink.
  2. Add 3 tablespoons of unsalted butter to the pot, letting it melt. Whisk in ¼ cup of flour, 4 teaspoons of sweet paprika, 1 tablespoon of fresh dill, and a pinch of salt and pepper. Cook for roughly 1 minute until golden.
  3. Pour in ½ cup of dry white wine to deglaze the pot, scraping up any browned bits. Simmer for a couple of minutes until most alcohol evaporates.
  4. Gradually whisk in 3 cups of low-sodium broth and 2 tablespoons of soy sauce. Let the soup come to a gentle simmer for about 5 minutes.
  5. Stir in 1 ½ cups of whole milk and ¾ cup of sour cream. Bring back to a mild simmer for a few minutes.
  6. Remove from heat and add 2 tablespoons of white wine vinegar. Adjust seasoning with salt and pepper to taste. Garnish with freshly chopped parsley.

Nutrition

Serving: 1cupCalories: 300kcalCarbohydrates: 30gProtein: 6gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 30mgSodium: 500mgPotassium: 500mgFiber: 2gSugar: 5gVitamin A: 500IUVitamin C: 5mgCalcium: 150mgIron: 2mg

Notes

Ensure sour cream is at room temperature before adding. Always use fresh mushrooms for best flavor and texture. Don't skip deglazing with wine for enhanced flavor.

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