Silky Creamy Hungarian Mushroom Soup That Warms the Soul

This Creamy Hungarian Mushroom Soup is a heartwarming dish that delights with layers of flavor and warm aromas, perfect for cozy dinners.

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Prep Time 15

Cook Time 20

Total Time 35

Servings: 4 bowls

Course: Soups

Cuisine: Hungarian

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Soup Base

2 tablespoons olive oil Can substitute with any cooking oil
8 ounces mixed mushrooms Consider cremini, shiitake, and oyster
1 medium yellow onion Shallots can be used for more aroma
2 tablespoons unsalted butter Use plant-based butter for dairy-free
2 tablespoons all-purpose flour Swap with sorghum flour for gluten-free
2 teaspoons sweet mild paprika Avoid Spanish paprika
1 teaspoon fresh dill Use about 2 teaspoons if using dried

For Seasoning

to taste kosher salt Enhanced flavor
to taste cracked black pepper Enhanced flavor
1 cup dry white wine Sauvignon Blanc is recommended
4 cups low-sodium chicken broth or vegetable broth Helps control salt levels
2 tablespoons low-sodium soy sauce Adds umami

For Creaminess

1 cup whole milk Non-dairy alternatives may alter texture
½ cup sour cream Full-fat yields best results, or use plant-based

Finishing Touches

1 tablespoon white wine vinegar or sherry vinegar Use sparingly
¼ cup chopped fresh parsley Garnish for added freshness

Equipment

Large pot

Method

Step-by-Step Instructions

In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the mixed mushrooms and chopped yellow onion, cooking for about 15 minutes until onions are translucent and mushrooms reduce in size.
In the same pot, add 2 tablespoons of unsalted butter. Once melted, whisk in 2 tablespoons of flour, 2 teaspoons of paprika, 1 teaspoon of dill, and a pinch of salt and pepper. Cook for 1 minute.
Pour in 1 cup of dry white wine while whisking the roux mixture. Boil gently for about 2 minutes until most alcohol evaporates.
Gradually whisk in 4 cups of low-sodium broth, dissolve any lumps of flour. Then stir in 2 tablespoons of soy sauce and the sautéed mushrooms. Simmer for about 5 minutes.
Lower the heat and whisk in 1 cup of milk and ½ cup of sour cream until smooth. Allow to gently simmer for another 5 minutes, stirring occasionally.
Remove from heat and stir in 1 tablespoon of vinegar. Adjust seasoning with salt and pepper if desired. Serve in bowls garnished with parsley and an extra dollop of sour cream.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 25gProtein: 6gFat: 26gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 60mgSodium: 600mgPotassium: 500mgFiber: 2gSugar: 3gVitamin A: 800IUVitamin C: 5mgCalcium: 200mgIron: 2mg

Notes

For best results, whisk sour cream with some milk before adding to ensure a smooth texture. Store leftovers in an airtight container for up to 5 days.

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