Description
This rich and creamy Hungarian Mushroom Soup is perfect for chilly days, packed with earthy flavors and nutrients.
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
- 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
- Heat the olive oil in a large pot or Dutch oven over medium heat.
- Add the mushrooms and onions, cooking while stirring occasionally until the onions are translucent and the mushrooms have reduced in size by half, about 15 minutes.
- Transfer the cooked onions and mushrooms to a bowl and set aside.
- In the now empty pot, add the butter and melt over medium heat.
- Whisk in the flour, paprika, dill, 1 teaspoon of salt, and 1 teaspoon of pepper. Cook while whisking constantly for 1 minute.
- Deglaze the pot with the white wine, whisking until it evaporates.
- Gradually whisk in the broth, allowing the flour mixture to dissolve before adding more.
- Stir in the soy sauce and the reserved mushroom mixture. Bring the soup to a simmer and let it cook until the liquid has reduced by half, about 5 minutes.
- Whisk in the milk and sour cream, then bring the soup back to a simmer. Stir in the vinegar.
- Off the heat, mix in the chopped parsley and season with pepper to taste.
Notes
For a thicker soup, let it simmer longer to reduce the liquid more. Make it gluten-free by substituting all-purpose flour with a gluten-free flour blend. Adjust the seasoning according to your taste.