Hungarian Mushroom Soup

Name: Hungarian Mushroom Soup
Cuisine: Eastern European, European
Ingredients: 4 tablespoons unsalted butter; 1 yellow onion chopped; 2 lbs. cremini or white button mushrooms sliced; 2 tablespoons chopped fresh dill or 2 teaspoons dried dill; 1 tablespoon Hungarian sweet paprika; 3 tablespoons flour; 3 cups vegetable broth or chicken broth; 1 tablespoon soy sauce (low sodium); 1 cup milk ((preferably whole milk at room temperature); ½ cup sour cream plus more for garnish; 2 teaspoons lemon juice; Kosher salt and freshly ground black pepper to taste; Chopped fresh Italian parsley (garnish)

12 steps

A quick and easy creamy Hungarian Mushroom Soup made with both cremini and white mushrooms, fresh dill, sweet Hungarian paprika, and sour cream. The end result is a really tasty soup with a great umami flavor that every mushroom lover should try.

Updated at: Mon, 18 Dec 2023 16:23:13 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories180.5 kcal (9%)

Total Fat12.1 g (17%)

Carbs13.3 g (5%)

Sugars5.8 g (6%)

Protein5.7 g (11%)

Sodium1092.1 mg (55%)

Fiber2.3 g (8%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

4 tablespoonsunsalted butter

1yellow onion

chopped

2 lbscremini mushrooms

or white button, sliced

2 tablespoonsfresh dill

chopped, or 2 teaspoons dried dill

1 tablespoonhungarian sweet paprika

3 tablespoonsflour

3 cupsvegetable broth

or chicken broth

1 tablespoonsoy sauce low sodium

1 cupmilk

preferably whole milk at room temperature

½ cupsour cream

plus more for garnish

2 teaspoonslemon juice

kosher salt

black pepper

freshly ground, to taste

fresh Italian parsley

Chopped, garnish

Instructions

Step 1

Melt the butter in a Dutch Oven or soup pot over medium high heat. Add the onions and mushrooms and cook until the onions are soft and the mushrooms are browned.

Step 2

Reduce the heat to low. Add the dill and paprika cooking for 1 minute while stirring constantly. Sprinkle in the flour and continue cooking for 2 minutes while stirring.

Step 3

Slowly stir in the vegetable broth and soy sauce. Simmer gently for about 10-15 minutes or until thickened.

Step 4

Remove from the heat and whisk in the milk, sour cream, and lemon juice. Season with kosher salt and fresh ground black pepper to taste. Serve promptly garnished with chopped fresh parsley and a dollop of sour cream.

Step 5

NOTES

Step 6

Fresh mushrooms are one of the primary stars here. Mushroom soup is always supper yummy with cremini mushrooms (also known as baby bella mushrooms) because they have a rich complex flavor. However you can use white button mushrooms with good results. I use a 50/50 mix.

Step 7

The other star of the show is sweet Hungarian paprika not to be confused with smoked paprika. If your store does not specifically carry Hungarian paprika there are several choices on Amazon. If you want a little kick purchase sweet and spicy Hungarian paprika.

Step 8

Garnish with chopped fresh Italian parsley, a dollop of sour cream, crostini, chopped fresh dill, or simply sautéed mushrooms.

Step 9

Bring the milk and sour cream to room temperature. This can be done very easily in the microwave in 10 second intervals. Don’t overheat the sour cream or you will change the structure. Or just plan ahead and leave the milk and sour cream on the counter for 30-60 minutes.

Step 10

Remove the soup from the heat before whisking in the sour cream. You don’t want it to separate. Do not boil the soup after adding the sour cream. In fact it is best at that point to serve the soup.

Step 11

Store leftovers in an airtight container in the fridge for up to 4 days. Reheat on the stove top over low heat or in the microwave at a reduced power.

Step 12

Because of the sour cream in this soup I do not recommend freezing it.