Rich Hungarian Mushroom Soup with Fresh Herbs (Print version)
A creamy Hungarian mushroom soup with sweet paprika, fresh dill, thyme, sour cream, and tender mushrooms in a rich broth.
# Ingredients:
For the soup base
01 -
4 tablespoons (56 g) unsalted butter
02 -
1 large yellow onion, finely chopped
03 -
1 1/2 lb (680 g) cremini mushrooms, sliced
04 -
1 teaspoon kosher salt, plus more to taste
05 -
3 cloves garlic, minced
06 -
2 tablespoons sweet Hungarian paprika
07 -
2 tablespoons chopped fresh dill, plus more for serving
08 -
1 teaspoon fresh thyme leaves
09 -
1/2 teaspoon black pepper
For the broth and creamy finish
10 -
1/2 cup (120 ml) dry white wine
11 -
3 cups (720 ml) vegetable broth
12 -
1 tablespoon soy sauce or tamari
13 -
3 tablespoons all-purpose flour
14 -
1 cup (240 ml) whole milk, cold
15 -
1/2 cup (120 g) full-fat sour cream
16 -
1 tablespoon fresh lemon juice
17 -
2 tablespoons chopped fresh parsley
18 -
Extra sour cream and paprika, for serving
# Instructions:
01 -
Melt the butter in a Dutch oven over medium heat. Add the onion, mushrooms, and salt. Cook for 12-15 minutes, stirring often, until the mushrooms release their liquid and start to brown.
02 -
Add the garlic, paprika, dill, thyme, and black pepper. Stir for 30-45 seconds, just until fragrant. Do not let the paprika scorch.
03 -
Pour in the wine and scrape up the browned bits from the bottom of the pot. Add the vegetable broth and soy sauce. Bring to a gentle simmer and cook for 10 minutes.
04 -
Whisk the flour into the cold milk until smooth. Slowly stir the mixture into the simmering soup and cook for 5-7 minutes, until lightly thickened.
05 -
Reduce the heat to low. Whisk the sour cream with one ladle of hot soup in a small bowl, then stir it back into the pot until smooth.
06 -
Stir in the lemon juice and parsley. Taste and adjust salt. Serve hot with extra dill, a small spoonful of sour cream, and a dusting of paprika.
# Good to know:
01 -
Use sweet Hungarian paprika for the warmest flavor and best color.
02 -
Do not boil the soup after adding sour cream.
03 -
Refrigerate leftovers for up to 3 days and reheat gently.