Description
This Creamy Hungarian Mushroom Soup is a delightful and comforting dish featuring a medley of sautéed mushrooms and onions in a paprika-spiced creamy broth. Rich with sour cream and fresh herbs, it offers a perfect balance of tangy and savory flavors that make it a perfect starter or light meal for mushroom lovers.
Ingredients
Scale
Base Ingredients
- 3 tablespoons olive oil
- 1 ½ pounds mixed mushrooms, trimmed and sliced ¼-inch thick
- 2 cups diced yellow onions
Thickening and Seasoning
- 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, to taste
- ½ cup white apple vinegar or apple juice vinegar
Liquid Components
- 3 cups low-sodium chicken broth or vegetable broth
- 1 ½ cups whole milk
- ¾ cup sour cream
Garnish
- ½ cup chopped fresh parsley
Instructions
- Sauté Mushrooms and Onions: Heat olive oil in a large pot over medium heat. Add the sliced mushrooms and diced onions, sautéing until the onions are translucent and the mushrooms have shrunk down, which should take about 15 minutes. This step develops the foundational flavors of the soup.
- Create Roux and Season: In the same pot, melt the unsalted butter. Whisk in the all-purpose flour, sweet paprika, fresh or dried dill, salt, and cracked black pepper. Cook this mixture for about 1 minute to form a flavorful roux that will thicken the soup. Next, deglaze the pot by adding the apple vinegar, scraping up any browned bits from the bottom for extra flavor.
- Add Broth and Simmer: Gradually whisk in the low-sodium chicken or vegetable broth until the mixture is smooth. Stir in the sautéed mushroom and onion mixture from step one. Allow the soup to simmer gently for about 5 minutes, which helps the flavors meld together.
- Incorporate Dairy and Final Touches: Stir in the whole milk and sour cream, gently simmering to combine the flavors without boiling, which could curdle the dairy. Once combined and heated through, remove the soup from heat. Stir in a bit more vinegar if desired for brightness and garnish with freshly chopped parsley before serving.
Notes
- For a vegetarian version, use vegetable broth instead of chicken broth.
- Ensure the soup simmers gently after adding milk and sour cream to prevent curdling.
- Adjust the amount of paprika to suit your taste preference for smoky flavor.
- The vinegar adds a subtle tang to balance the creaminess; adjust or omit according to preference.
- This soup pairs beautifully with crusty bread or a light salad.
