Description
A rich and comforting Creamy Hungarian Mushroom Soup, featuring a medley of mushrooms and a blend of spices that create a flavorful and creamy broth.
Ingredients
Scale
- 3 tablespoons olive oil
- 1 ½ pounds mixed mushrooms
- trimmed and sliced ¼-inch thick
- 2 cups diced yellow onions
- 3 tablespoons unsalted butter
- ¼ cup all-purpose flour
- 4 teaspoons sweet mild paprika
- 1 tablespoon chopped fresh dill or 2 teaspoons dried dill
- kosher salt and cracked black pepper
- 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
- In a large pot, heat the olive oil over medium heat and add the mushrooms and onions, cooking until soft and browned, about 8-10 minutes.
- Add the butter and cook until melted, then stir in the flour, paprika, dill, salt, and pepper, cooking for another 2 minutes.
- Pour in the white wine and let it simmer for a few minutes, scraping the bottom of the pot to release any brown bits.
- Add the broth and soy sauce, bringing to a gentle simmer and cook for 10 minutes.
- Stir in the milk, sour cream, and vinegar, cooking until heated through, but do not let it boil.
- Taste and adjust seasoning if necessary, then stir in the fresh parsley before serving.
Notes
For a gluten-free option, use gluten-free all-purpose flour. Pair with crusty bread for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: stovetop
- Cuisine: Hungarian
Nutrition
- Serving Size: 1 bowl
- Calories: 285 kcal
- Sugar: 8 g
- Sodium: 520 mg
- Fat: 19 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 8 g
- Cholesterol: 35 mg
Keywords: Creamy Hungarian Mushroom Soup, mushroom soup recipes, creamy soup, Hungarian cuisine, comfort food