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Creamy Hungarian Mushroom Soup

Creamy Hungarian Mushroom Soup That Warms Your Soul

This Creamy Hungarian Mushroom Soup is a comforting dish combining earthy mushrooms and sweet paprika, perfect for chilly nights.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Appetizer
Cuisine: Hungarian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons Olive Oil Can substitute with butter for added flavor.
  • 1.5 pounds Mixed Mushrooms Use cremini, shiitake, or oyster varieties for best results.
  • 2 cups Yellow Onions Adds sweetness.
  • 3 tablespoons Unsalted Butter Replace with olive oil for dairy-free options.
  • 0.25 cup All-Purpose Flour Substitute with sorghum flour for gluten-free.
  • 4 teaspoons Sweet Mild Paprika Opt for mild to keep it family-friendly.
  • 1 tablespoon Chopped Fresh Dill Can use dried dill if fresh is unavailable.
For the Liquids
  • 0.5 cup Dry White Wine A crisp white like Sauvignon Blanc works wonderfully.
  • 3 cups Low-Sodium Chicken or Vegetable Broth Use vegetable stock for a vegetarian option.
  • 2 tablespoons Low-Sodium Soy Sauce Provides umami kick.
  • 1.5 cups Whole Milk Substitute with plant-based milk for dairy-free option.
  • 0.75 cup Sour Cream Greek yogurt can serve as a substitute.
  • 2 tablespoons White Wine Vinegar or Sherry Vinegar Adds acidity.
For the Garnish
  • 0.5 cup Chopped Fresh Parsley Enhances presentation.

Equipment

  • large heavy-bottomed pot

Method
 

Step‑by‑Step Instructions
  1. Begin by heating 2 tablespoons of olive oil in a large, heavy-bottomed pot over medium heat. Add 1.5 pounds of mixed mushrooms and 2 cups of diced yellow onions. Cook for about 15 minutes until tender.
  2. Lower the heat slightly and add 3 tablespoons of unsalted butter. Whisk in 0.25 cup of all-purpose flour, 4 teaspoons of sweet mild paprika, and 1 tablespoon of chopped fresh dill. Stir for about 1 minute until fragrant.
  3. Pour in 0.5 cup of dry white wine, using a wooden spoon to scrape the pot. Cook for about 3 minutes until the wine is mostly evaporated.
  4. Gradually whisk in 3 cups of low-sodium chicken or vegetable broth, ensuring the roux dissolves. Bring to a gentle simmer for about 5 minutes.
  5. Add 2 tablespoons of low-sodium soy sauce and the sautéed mushroom mixture to the pot. Simmer for an additional 5 minutes, stirring occasionally.
  6. Lower the heat and whisk in 1.5 cups of whole milk and 0.75 cup of sour cream. Heat gently for about 5 minutes, stirring in 2 tablespoons of white wine vinegar and half a cup of chopped fresh parsley.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 30gProtein: 8gFat: 22gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 18gCholesterol: 50mgSodium: 700mgPotassium: 500mgFiber: 3gSugar: 5gVitamin A: 500IUVitamin C: 5mgCalcium: 150mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 5 days. Avoid freezing due to dairy separation.

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