Description
This Creamy Hungarian Mushroom Soup combines tender sautéed mushrooms and onions with a rich, paprika-spiced broth thickened with a buttery roux and finished with sour cream. Infused with fresh dill and a splash of apple vinegar for brightness, this comforting soup delivers authentic Hungarian flavors in a creamy, satisfying bowl.
Ingredients
Scale
Soup Base
- 3 tablespoons olive oil
- 1 ½ pounds mixed mushrooms, trimmed and sliced ¼-inch thick
- 2 cups diced yellow onions
Roux and Seasonings
- 3 tablespoons unsalted butter
- ¼ cup all-purpose flour
- 4 teaspoons sweet mild paprika
- 1 tablespoon chopped fresh dill or 2 teaspoons dried dill
- Kosher salt and cracked black pepper, to taste
Liquids
- ½ cup white apple vinegar or apple juice vinegar
- 3 cups low-sodium chicken broth or vegetable broth
- 1 ½ cups whole milk
- ¾ cup sour cream
Garnish
- ½ cup chopped fresh parsley
Instructions
- Sauté Mushrooms and Onions: Heat olive oil in a large pot over medium heat. Add the sliced mushrooms and diced yellow onions. Cook, stirring occasionally, until the onions are translucent and the mushrooms have reduced in size, about 15 minutes.
- Prepare Roux and Seasonings: In the same pot, add the unsalted butter and melt over medium heat. Whisk in the all-purpose flour, sweet mild paprika, chopped fresh or dried dill, kosher salt, and cracked black pepper. Cook the mixture, whisking constantly, for about 1 minute to form a roux and release the flavors.
- Deglaze and Add Broth: Deglaze the pot by pouring in the white apple vinegar or apple juice vinegar, scraping up any browned bits from the bottom. Gradually whisk in the low-sodium chicken broth or vegetable broth until the soup is smooth. Stir the sautéed mushroom mixture back into the pot and simmer for approximately 5 minutes to combine flavors.
- Add Milk and Sour Cream: Reduce the heat to low and slowly stir in the whole milk and sour cream, allowing the soup to gently simmer without boiling. This step ensures a creamy texture and balanced flavors.
- Finish and Garnish: Remove the soup from heat and taste for seasoning, adjusting salt and pepper if necessary. Stir in an additional splash of vinegar if desired for brightness. Ladle the soup into bowls and garnish with chopped fresh parsley before serving.
Notes
- Use a mix of mushrooms such as cremini, shiitake, and button for depth of flavor.
- Be careful not to boil the soup after adding sour cream to prevent curdling.
- For a vegetarian version, use vegetable broth instead of chicken broth.
- Fresh dill provides a more vibrant flavor but dried dill works well in a pinch.
- Adjust vinegar quantity to balance acidity according to taste.
