Description
Indulge in a bowl of Creamy Hungarian Mushroom Soup, a heartwarming dish perfect for chilly evenings or gatherings with friends. This soup showcases earthy mushrooms combined with the warmth of paprika and dill, creating a satisfying and comforting meal. Its creamy texture beautifully complements a crusty baguette, making it an excellent choice for lunch or dinner. Simple to prepare yet bursting with flavor, this soup is easily customizable based on your ingredient preferences. You’ll love how it warms you from the inside out, making every spoonful a delight.
Ingredients
Scale
- 3 tablespoons olive oil
- 1 ½ pounds mixed mushrooms (sliced)
- 2 cups diced yellow onions
- 3 tablespoons unsalted butter
- ¼ cup all-purpose flour
- 4 teaspoons sweet mild paprika
- 1 tablespoon chopped fresh dill
- 3 cups low-sodium chicken broth or vegetable broth
- 1 ½ cups whole milk
- ¾ cup sour cream
- ¼ cup white apple vinegar or apple juice vinegar
- ½ cup chopped fresh parsley
- kosher salt and cracked black pepper
Instructions
- Heat olive oil in a large pot over medium heat, add sliced mushrooms and onions, cooking until the onions are translucent and mushrooms shrink (about 15 minutes).
- Transfer cooked mixture to a bowl. In the same pot, melt unsalted butter, then whisk in flour, paprika, dill, salt, and pepper for about one minute.
- Deglaze the pot with white apple vinegar; gradually stir in broth until incorporated. Add reserved mushroom mixture and simmer until reduced by half (about five minutes).
- Stir in milk and sour cream; return to simmer. Off heat, mix in additional vinegar and fresh parsley before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Hungarian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 290
- Sugar: 6g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 35mg