Hungarian Mushroom Soup
This Hungarian Mushroom Soup is your answer for a warming, flavorful meal that comes together in one pot in just 45 minutes, making it a perfect pick for both weeknight dinners and leisurely weekends. With its easy steps, this soup is a hit for cooks of all skill levels.
Servings: 8 servings
Ingredients
- ¼ cup half a stick unsalted butter
- 1 large yellow onion finely chopped
- 1 pound fresh mushrooms thinly sliced (you can use a combination of white button mushrooms, baby bella, cremini mushrooms, or wild mushrooms)
- 3 Tablespoons all-purpose flour
- ¼ cup low-sodium vegetable broth or chicken broth
- 1 cup 240 grams sour cream
- 1 cup 8 ounces whole milk
- 2 teaspoons Hungarian paprika or ground paprika
- 1 teaspoon dried dill weed
- ¾ teaspoon salt
- ½ teaspoon ground thyme
- ¼ teaspoon black pepper
Optional Garnishes:
- Chopped fresh parsley
- Freshly-cracked pepper
Instructions
- Melt Butter and Sauté Onions: In a large pot or Dutch oven on the stovetop over medium heat, melt butter. Add chopped onions and sauté until they become translucent, about 3-4 minutes.
- Cook Mushrooms: Stir in sliced mushrooms and cook until they have softened and released their moisture, about 5-6 minutes, stirring occasionally.
- Add Flour: Sprinkle flour over mushrooms and onions, stirring well to coat everything evenly. Cook for an additional 1 minute.
- Pour and Simmer Broth: Pour in broth and stir to combine. Reduce stovetop heat to low and simmer for 10 minutes, stirring occasionally.
- Prepare Dairy Mixture: While soup simmers, in a separate bowl, whisk together sour cream and milk until smooth.
- Add Spices and Dairy: After simmering for 10 minutes, stir in paprika, dill, salt, thyme, and pepper. Gradually add dairy mixture to the soup, stirring continuously to incorporate it well. Increase stovetop heat to medium-low and simmer soup for an additional 5-7 minutes (avoid boiling to prevent curdling).
- Check Seasoning: Check seasoning and add more, if desired.
- Garnish and Serve: Ladle soup into bowls, garnish with chopped parsley and pepper, then serve.
Video
Notes
Storage Instructions: Store the soup in an airtight container in the fridge for up to 3 days or freeze in the freezer for up to 2 months. Note that freezing will likely alter the texture of the soup.
Thawing and Reheating Instructions: Thaw the frozen soup overnight in the fridge or use the defrost function on your microwave. Reheat the soup on the stove over low heat, stirring occasionally, until warmed through. If needed, whisk to reincorporate ingredients and improve the texture.