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Creamy Hungarian Mushroom Soup Recipe

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★★★★★

4.5 from 150 reviews

This Creamy Hungarian Mushroom Soup is a comforting, flavorful dish combining a mix of tender mushrooms with the warm, smoky notes of sweet paprika and fresh dill. Enriched with sour cream and milk, this rich soup offers a perfect balance of earthiness and creaminess, finished with a splash of white wine vinegar and fresh parsley for brightness.

Ingredients

Scale

Mushrooms & Vegetables

  • 3 tablespoons olive oil
  • 1 ½ pounds mixed mushrooms, trimmed and sliced ¼-inch thick
  • 2 cups diced yellow onions

Base & Seasonings

  • 3 tablespoons unsalted butter
  • ¼ cup all-purpose flour (gluten free alternatives can be used)
  • 4 teaspoons sweet mild paprika
  • 1 tablespoon chopped fresh dill or 2 teaspoons dried dill
  • Kosher salt and cracked black pepper, to taste

Liquids & Finishing

  • ½ cup dry white wine such as Sauvignon Blanc
  • 3 cups low-sodium chicken broth or vegetable broth
  • 2 tablespoons low-sodium soy sauce
  • 1 ½ cups whole milk
  • ¾ cup sour cream
  • 2 tablespoons white wine vinegar or sherry vinegar
  • ½ cup chopped fresh parsley

Instructions

  1. Sauté Mushrooms and Onions: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the sliced mushrooms and diced onions, cooking while stirring occasionally, until the onions turn translucent and the mushrooms reduce to half their original size, about 15 minutes. Then transfer this mixture to a bowl and set aside.
  2. Prepare Roux and Seasonings: In the now empty pot, melt the unsalted butter over medium heat. Whisk in the flour, sweet paprika, dill, 1 teaspoon of salt, and 1 teaspoon of black pepper. Cook the mixture while whisking constantly for around 1 minute to form a flavorful roux. Then deglaze the pan with the white wine, whisking until the wine evaporates completely.
  3. Add Broth and Soy Sauce: Gradually whisk in the chicken or vegetable broth in increments, ensuring the flour mixture is properly dissolved and smooth before adding more liquid. Stir in the low-sodium soy sauce and then add back the reserved mushroom and onion mixture.
  4. Simmer Soup: Bring the soup to a simmer and cook until the liquid reduces by half, which should take about 5 minutes. This step intensifies the flavors and thickens the soup.
  5. Add Dairy and Vinegar: Whisk in the whole milk and sour cream, gently bringing the soup back to a simmer. Once simmering, stir in the white wine or sherry vinegar to brighten the flavor profile.
  6. Finish and Serve: Remove the pot from heat and stir in the fresh chopped parsley. Taste and adjust seasoning with pepper as needed. Serve the soup hot for a rich and comforting experience.

Notes

  • You can use gluten-free flour instead of all-purpose if a gluten-free version is desired.
  • For a vegetarian version, use vegetable broth instead of chicken broth.
  • The choice of mushrooms can greatly influence the flavor; a mix of cremini, shiitake, and button mushrooms is ideal.
  • If you prefer a thinner soup, reduce the amount of flour or increase broth accordingly.
  • This soup can be reheated gently on the stovetop and may thicken; add additional milk or broth when reheating if needed.
  • White wine vinegar adds a subtle tang; sherry vinegar is a suitable alternative that complements the dish well.

Keywords: Creamy Hungarian Mushroom Soup, mushroom soup, Hungarian soup recipe, creamy mushroom soup, paprika soup

Find it online: https://tastybella.com/creamy-hungarian-mushroom-soup-recipe/