Description
A comforting and creamy Hungarian mushroom soup that is perfect for any occasion.
Ingredients
- 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 (gluten free notes below)
- 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
- In a large pot, heat the olive oil over medium heat.
- Add the sliced mushrooms and onions, cooking until softened.
- Stir in the butter and allow it to melt.
- Sprinkle in the flour and paprika, stirring to combine.
- Pour in the white wine and cook for a few minutes until slightly reduced.
- Add the broth and soy sauce, bringing the mixture to a simmer.
- Stir in the milk and sour cream, cooking until heated through.
- Finish with vinegar, dill, salt, and pepper to taste.
- Garnish with fresh parsley before serving.
Notes
- For a gluten-free version, use gluten-free flour.
- Adjust the amount of paprika based on your spice preference.
- This soup can be made ahead and reheated.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Hungarian