Hungarian Mushroom Soup
A comforting and delicious soup made with fresh mushrooms, herbs, and creamy texture, perfect for chilly days.
Equipment
- Large pot or Dutch oven For cooking the soup.
Ingredients
Main Ingredients
- 4 tablespoons unsalted butter
- 2 cups chopped yellow onion about 2 large onions
- 1 teaspoon kosher salt
- 1.5 pounds button mushrooms sliced
- 2 tablespoons fresh dill
- 1 tablespoon fresh thyme leaves
- 2 teaspoons paprika
- 3 cups vegetable stock
- 2 tablespoons all-purpose flour
- 1 cup whole milk
- 0.5 cup sour cream
- teaspoon freshly ground black pepper to taste
Instructions
- In a large pot or Dutch oven over medium heat, melt the butter. Add the onions and salt, and sauté until nearly translucent, about 3 minutes.
- Add the sliced mushrooms to the pot and cook until the liquid evaporates and the mushrooms shrink by about a third, around 10 minutes. This step is crucial for deepening the flavor.
- Stir in the fresh dill, thyme, and paprika. Let it cook for a minute to release the aromas, then add the vegetable stock. Bring to a boil, then reduce heat to low and let it simmer for at least 10 minutes.
- In a small bowl, whisk together the flour and milk. Slowly add this mixture to the pot while stirring. Cook over low heat, stirring occasionally until thickened, about 10 minutes. Avoid boiling the soup again to prevent curdling of the milk.
- Remove from heat and stir in the sour cream. Season with additional salt and freshly ground black pepper to taste. Serve hot, garnished with more sour cream, a sprinkle of paprika, and fresh dill on top of each bowl.
Notes
For a heartier soup, consider adding cooked beef or chicken pieces. To make it gluten-free, swap all-purpose flour with a gluten-free alternative.