Creamy Hungarian Mushroom Soup
Description
A creamy, cozy, full-flavored mushroom soup featuring paprika, dill and sour cream. Delicious with a chunk of crusty baguette!
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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 *gluten free notes below
- 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 oil in a large pot or Dutch oven over medium. Add mushrooms and onions and cook, stirring occasionally, until onions are translucent and mushrooms have shrunk in size by half, about 15 minutes.
- Transfer onions and mushrooms to a bowl.
- Add butter to now empty pot and melt over medium heat. Whisk in flour, paprika, dill, 1 teaspoon salt, and 1 teaspoon pepper; cook, whisking constantly, 1 minute. Deglaze pan with wine, whisking, until evaporated.
- Whisk broth in by increments, allowing flour mixture to adequately dissolve into broth before adding more. Stir in soy sauce and reserved mushroom mixture. Bring soup to a simmer and cook until liquid has reduced by half, about 5 minutes.
- Whisk in milk and sour cream, bring soup back to a simmer then stir in vinegar. Off heat, add parsley and season with pepper to taste.
Equipment
Notes
Mushrooms: I like to use a mixture of mushrooms. Here I used a mixture of cremini, shiitake, oyster and white beech. You can use all of one kind or a mixture of whatever you like best. If you aren’t sure what you like, try a mix of cremini and white button, these are the most common type of mushrooms and also the most mild in flavor.
Gluten-free: I've found that sorghum flour is an incredible substitution for all-purpose flour when used as a thickener for soups, gravies and sauces. You can also use your favorite 1:1 gluten-free flour blend.
Paprika: I like to use a mixture of regular paprika and smoked paprika. I use 3 teaspoons (1 tablespoon) regular mild paprika and 1 teaspoon smoked paprika. This isn't traditional, but it is tasty.
Sour cream: If your sour cream is being added straight from the fridge and is pretty cold, I recommend whisking it with some milk until smooth. This will make it much easier to smoothly incorporate into the soup.
Make is SOUP-er Simple:
- Skip the wine and replace with additional broth. Season to taste with a bit more vinegar.
- Use dried dill instead of fresh.
- Instead of using both olive oil and butter, use one or the other for both cooking steps.
Nutrition
Calories: 347kcalCarbohydrates: 20gProtein: 11gFat: 24gSaturated Fat: 11gCholesterol: 40mgSodium: 975mgFiber: 3gSugar: 8g
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