Name: Creamy Hungarian Mushroom Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Hungarian
Ingredients: 3 tablespoons olive oil; 1 ½ pounds mixed mushrooms (such as button, cremini, and shiitake), trimmed and sliced ¼-inch thick; 2 cups diced yellow onions; 3 tablespoons unsalted butter; ¼ cup all-purpose flour (or gluten-free alternative); 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 apple vinegar (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 apple vinegar or apple juice vinegar; ½ cup chopped fresh parsley

Description

Creamy Hungarian Mushroom Soup is a warm and inviting dish that combines the earthy flavors of mushrooms with the aromatic touch of paprika and dill. This comforting soup is perfect for cozy evenings or family gatherings, offering a rich, velvety texture that will satisfy your taste buds. With easy-to-follow steps, you can create this delightful bowl of goodness in under 40 minutes. Serve it with crusty bread for a truly memorable meal that warms both the heart and soul.

Ingredients

Scale

3 tablespoons olive oil
1 ½ pounds mixed mushrooms (such as button, cremini, and shiitake), trimmed and sliced ¼-inch thick
2 cups diced yellow onions
3 tablespoons unsalted butter
¼ cup all-purpose flour (or gluten-free alternative)
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 apple vinegar (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 apple vinegar or apple juice vinegar
½ cup chopped fresh parsley

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Instructions

Heat olive oil in a large pot over medium heat. Sauté sliced mushrooms and diced onions until the onions are translucent and mushrooms shrink—about 15 minutes.
Transfer the mixture to a bowl. In the same pot, melt butter over medium heat, then whisk in flour, paprika, dill, salt, and pepper for one minute. Deglaze with apple vinegar.
Gradually whisk in broth to dissolve the flour mixture fully. Add back the mushroom mixture and let simmer for about five minutes.
Stir in milk and sour cream; bring to a simmer again before adding vinegar. Remove from heat, mix in parsley, and season with pepper to taste.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Main
Method: Stovetop
Cuisine: Hungarian

Nutrition

Serving Size: 1 cup (240g)
Calories: 280
Sugar: 4g
Sodium: 470mg
Fat: 14g
Saturated Fat: 8g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 31g
Fiber: 3g
Protein: 8g
Cholesterol: 35mg