Hungarian Mushroom Soup
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Why I Love This Recipe
A creamy, cozy, full-flavored mushroom soup featuring paprika, dill and sour cream. Delicious with a chunk of crusty baguette!
Ingredients You'll Need
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
Directions
Heat oil in a large pot or Dutch oven over medium. Add mushrooms and onions and cook, stirring occasionally, until onions are translucent and mushrooms have shrunk in size by half, about 15 minutes.
Transfer onions and mushrooms to a bowl.
Add butter to now empty pot and melt over medium heat. Whisk in flour, paprika, dill, 1 teaspoon salt, and 1 teaspoon pepper; cook, whisking constantly, 1 minute. Deglaze pan with wine, whisking, until evaporated.
Whisk broth in by increments, allowing flour mixture to adequately dissolve into broth before adding more. Stir in soy sauce and reserved mushroom mixture. Bring soup to a simmer and cook until liquid has reduced by half, about 5 minutes.
Whisk in milk and sour cream, bring soup back to a simmer then stir in vinegar. Off heat, add parsley and season with pepper to taste.
Pairs Well With
bread sticks or garlic bread
Questions, Comments & Reviews
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