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Creamy Hungarian Mushroom Soup

A comforting bowl of creamy Hungarian mushroom soup that celebrates the earthiness of mushrooms and the warmth of spices.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Appetizer, Soup
Cuisine: Hungarian
Calories: 300
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 3 tablespoons olive oil
  • 1.5 pounds mixed mushrooms (trimmed and sliced ¼-inch thick) A mix of cremini, shiitake, and button mushrooms
  • 2 cups diced yellow onions
  • 3 tablespoons unsalted butter
  • ¼ cup all-purpose flour For a gluten-free version, use gluten-free flour
  • 4 teaspoons sweet mild paprika
  • 1 tablespoon chopped fresh dill (or 2 teaspoons dried dill)
  • Kosher salt and cracked black pepper to taste
  • ½ cup dry white wine Such as Sauvignon Blanc
  • 3 cups low-sodium chicken or vegetable broth
  • 2 tablespoons low-sodium soy sauce
  • 1.5 cups whole milk
  • ¾ cup sour cream
  • 2 tablespoons white wine vinegar or sherry vinegar
  • ½ cup chopped fresh parsley

Method
 

Preparation
  1. Heat olive oil in a large pot or Dutch oven over medium heat.
  2. Add the sliced mushrooms and diced onions; cook for about 15 minutes until the onions are translucent and the mushrooms have shrunk in size.
  3. Once cooked, transfer the mixture to a bowl.
  4. In the now-empty pot, melt the butter over medium heat.
Cooking
  1. Whisk in the flour, paprika, dill, 1 teaspoon of salt, and 1 teaspoon of pepper; cook while whisking continuously for 1 minute.
  2. Deglaze the pan by adding the white wine, whisking until it evaporates.
  3. Gradually whisk in the broth, allowing the flour mixture to dissolve before adding more.
  4. Stir in the soy sauce and the reserved mushroom mixture. Bring the soup to a simmer, cooking until the liquid reduces by half, about 5 minutes.
  5. Whisk in the milk and sour cream, then return the soup to a simmer and stir in the vinegar.
  6. Off the heat, add the fresh parsley and season with additional pepper to taste.

Notes

For storage, refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on the stove, adding broth if too thick. Freeze cooled soup in freezer bags for up to 3 months.