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Creamy Hungarian Mushroom Soup

Discover Creamy Hungarian Mushroom Soup – Comfort in a Bowl

Creamy Hungarian Mushroom Soup is a comforting dish featuring earthy mushrooms and fragrant spices, perfect for a quick and satisfying meal.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Soups
Cuisine: Hungarian
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons olive oil Substitute with canola or avocado oil if needed.
  • 1.5 pounds mixed mushrooms Try cremini, shiitake, or white button mushrooms for varied flavors.
  • 2 cups diced yellow onions Shallots can be used for a milder taste.
  • 3 tablespoons unsalted butter Margarine works for a dairy-free option.
  • 0.25 cup all-purpose flour Swap with sorghum flour or a gluten-free blend for a gluten-free version.
For the Flavoring
  • 4 teaspoons sweet mild paprika Key flavoring ingredient; essential for authenticity.
  • 1 tablespoon chopped fresh dill Can substitute with 2 teaspoons dried.
  • kosher salt and cracked black pepper Adjust salt to taste.
For the Liquid Ingredients
  • 0.5 cup dry white wine Use Sauvignon Blanc or a dry white; omit for non-alcoholic version.
  • 3 cups low-sodium chicken or vegetable broth Choose according to dietary preference.
  • 2 tablespoons low-sodium soy sauce Omit for soy-free version or use tamari.
For Creaminess
  • 1.5 cups whole milk Swap with dairy-free milk for a lighter version.
  • 0.75 cup sour cream Opt for Greek yogurt for a lighter alternative.
For Finishing Touches
  • 2 tablespoons white wine vinegar or sherry vinegar Adjust based on personal taste.
  • 0.5 cup chopped fresh parsley For garnish.

Equipment

  • large pot

Method
 

Step-by-Step Instructions for Creamy Hungarian Mushroom Soup
  1. In a large pot, heat 2 tablespoons of olive oil over medium heat. Add 1 ½ pounds of mixed mushrooms and 2 cups of diced yellow onions. Sauté for about 15 minutes until the onions are translucent and the mushrooms have released their moisture.
  2. Remove the sautéed mushrooms and onions. In the same pot, melt 3 tablespoons of unsalted butter over medium heat. Whisk in ¼ cup of all-purpose flour, followed by 4 teaspoons of sweet mild paprika, and 1 tablespoon of chopped fresh dill. Cook for about 1 minute.
  3. Slowly pour in ½ cup of dry white wine to deglaze the pot, scraping any browned bits off the bottom. Whisk until the wine has evaporated completely, about 2-3 minutes.
  4. Gradually add 3 cups of low-sodium chicken or vegetable broth into the pot while continuously stirring to dissolve the roux. Bring to a gentle boil, then reduce heat and let simmer for about 5 minutes.
  5. Return the sautéed mixture to the pot. Stir in 2 tablespoons of low-sodium soy sauce and simmer for another 5 minutes until the soup thickens slightly.
  6. Whisk in 1 ½ cups of whole milk and ¾ cup of sour cream. Allow to come to a gentle simmer, stirring for about 2-3 minutes until creamy.
  7. Add 2 tablespoons of white wine vinegar and a sprinkle of chopped fresh parsley for garnish. Adjust salt and pepper to your liking. Serve hot, topped with extra dill and a dollop of sour cream.

Nutrition

Serving: 1cupCalories: 320kcalCarbohydrates: 30gProtein: 7gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 40mgSodium: 600mgPotassium: 400mgFiber: 2gSugar: 4gVitamin A: 300IUVitamin C: 5mgCalcium: 150mgIron: 2mg

Notes

For the best taste experience, enjoy the soup fresh; the flavors and creamy texture are at their finest right after making.

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