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Creamy Hungarian Mushroom Soup

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A savory blend of rich flavors and comforting textures, this Creamy Hungarian Mushroom Soup is perfect for cozy nights.

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 (or gluten-free flour for gluten-free version)
  • 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

  1. Heat oil in a large pot or Dutch oven over medium heat. Add mushrooms and onions. Cook, stirring occasionally, until the onions are translucent and the mushrooms have shrunk in size by half, about 15 minutes.
  2. Transfer the cooked onions and mushrooms to a bowl.
  3. In the now-empty pot, add butter and melt it over medium heat. Whisk in flour, paprika, dill, 1 teaspoon salt, and 1 teaspoon pepper. Cook while whisking constantly for 1 minute.
  4. Deglaze the pan with wine, whisking until it has evaporated.
  5. Gradually whisk in the broth, allowing the flour mixture to dissolve into the broth before adding more.
  6. Stir in the soy sauce and the reserved mushroom mixture. Bring the soup to a simmer and cook until the liquid has reduced by half, about 5 minutes.
  7. Whisk in the milk and sour cream, bringing the soup back to a simmer. Stir in the vinegar.
  8. Off heat, add parsley and season with pepper to taste.

Notes

For a vegan version, substitute butter with olive oil and use plant-based milk and sour cream.

Nutrition

Keywords: mushroom soup, Hungarian soup, creamy soup, vegetarian soup

Find it online: https://www.recipessmart.com/creamy-hungarian-mushroom-soup-recipe/