Hungarian mushroom soup will become your go-to cold weather staple. The ideal mix of dill, paprika and thyme make the mushrooms shine, and sour cream adds a rich creaminess. A finish with a squeeze of lemon brightens up the dish. Serve with toasted crostini slices. Check out more mushroom soup recipes….Cream of Mushroom Soup, Wild Rice Chicken and Mushroom Soup, Cream of Mushroom Chicken Barley Soup
Hungarian Mushroom Soup
Serves 4 (If serving as a main dish, double the recipe)
4 tablespoons salted butter
1 large yellow onion, chopped
1 pound cremini mushrooms, sliced
2 cups chicken or vegetable stock
½ cup dry white wine
2 teaspoons dried dill
2 teaspoons fresh thyme leaves, minced
2 teaspoons paprika
1 tablespoon Worcestershire
1 teaspoon kosher salt
3 tablespoons all-purpose flour
1 cup whole milk
¼ cup sour cream
1 tablespoon lemon juice, from 1 lemon (optional)
2 tablespoons fresh Italian parsley, (optional)
- Melt butter in a large pot over medium heat. When the butter is melted, add onions and mushrooms and cook, stirring occasionally, until onions are soft and translucent, about 8 minutes. (I caramelized a few mushrooms longer to garnish) Add the stock, white wine, dill, thyme, paprika, Worcestershire and salt. Bring to a boil over high heat. Reduce to a simmer over low heat and cook, stirring occasionally, until the liquid reduces by ⅓, about 10 minutes.
- In a small bowl, whisk flour into the milk until smooth. Add the milk mixture to the soup and cook, stirring occasionally, until the soup begins to thicken, about 10 more minutes.
- Over low heat, slowly stir in the sour cream, and lemon juice until fully incorporated.
- Divide the soup into four bowls and top with fresh parsley to serve. Adapted from: Modern Proper
