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Creamy Hungarian Mushroom Soup

Deliciously Creamy Hungarian Mushroom Soup for Cozy Nights

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This Creamy Hungarian Mushroom Soup is a delightful blend of earthy flavors perfect for chilly evenings.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 bowls
Course: Soup
Cuisine: Hungarian
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 2 tablespoons Olive Oil Use extra virgin for added flavor and richness.
  • 1.5 pounds Mixed Mushrooms A medley of cremini, shiitake, and oyster mushrooms.
  • 2 cups Yellow Onions Diced for a savory aromatic base.
  • 3 tablespoons Unsalted Butter Adds richness and helps create a roux.
  • 0.25 cup All-Purpose Flour Thickening agent; substitute with gluten-free blend as needed.
  • 4 teaspoons Sweet Mild Paprika Use high-quality Hungarian paprika.
  • 1 tablespoon Chopped Fresh Dill Fresh is best for intense herbal notes.
  • Kosher Salt Season to taste.
  • Cracked Black Pepper Season to taste.
  • 0.5 cup Dry White Wine Choose a drinkable wine like Sauvignon Blanc.
  • 3 cups Low-Sodium Chicken or Vegetable Broth Liquid base.
  • 2 tablespoons Low-Sodium Soy Sauce Enhances umami flavors.
  • 1.5 cups Whole Milk Provides creaminess.
  • 0.75 cup Sour Cream Full-fat is recommended for the best texture.
  • 2 tablespoons White Wine Vinegar or Sherry Vinegar A touch of acidity to enhance flavor.
  • 0.5 cup Chopped Fresh Parsley Garnish for freshness.

Equipment

  • large pot

Method
 

Step-by-Step Instructions
  1. In a large pot over medium heat, heat 2 tablespoons of olive oil. Add mixed mushrooms and diced yellow onions. Sauté for about 15 minutes, stirring occasionally.
  2. Once ready, add unsalted butter to the pot. Allow it to melt, then whisk in flour, paprika, dill, salt, and pepper. Cook for 1 minute, stirring constantly.
  3. Pour in dry white wine, scraping the bottom of the pot to release any browned bits. Allow to simmer for 2-3 minutes.
  4. Gradually whisk in low-sodium broth and soy sauce, ensuring no lumps remain. Bring to a gentle simmer for about 5 minutes.
  5. Reduce heat to low, then whisk in milk and sour cream until smooth. Stir occasionally and avoid boiling.
  6. Stir in vinegar and adjust seasoning. Sprinkle in chopped fresh parsley before serving.

Nutrition

Serving: 1bowlCalories: 320kcalCarbohydrates: 30gProtein: 8gFat: 19gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 52mgSodium: 800mgPotassium: 500mgFiber: 3gSugar: 3gVitamin A: 800IUVitamin C: 5mgCalcium: 150mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 5 days. Avoid freezing to maintain texture. When reheating, add a splash of milk or broth for creaminess.

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