Creamy Hungarian Mushroom Soup with Dill and Paprika
A lightly creamy Hungarian-style mushroom soup with earthy sliced mushrooms, fragrant dill, sweet paprika warmth, and a balanced tang from lemon and sour cream.
Equipment
- Medium Dutch oven or soup pot
- Small bowl
- Whisk
- Wooden spoon
- Measuring cups and spoons
Ingredients
- 3 tbsp unsalted butter
- 1 large yellow onion finely chopped (about 1 1/2 cups / 200 g)
- 1 lb cremini or white button mushrooms thinly sliced
- 2 cloves garlic minced
- 1 tbsp sweet Hungarian paprika
- 2 tsp dried dill or 2 tbsp finely chopped fresh dill
- 1/2 tsp dried thyme or 1 tsp fresh
- 3 cups low-sodium vegetable or chicken stock
- 1 tsp soy sauce or tamari
- 3 tbsp all-purpose flour
- 1 cup whole milk
- 1/2 cup sour cream room temperature
- 2 tsp fresh lemon juice
- 2 tbsp fresh parsley chopped, plus more for serving
- 1/2–3/4 tsp fine sea salt to taste
- freshly ground black pepper to taste
Instructions
- Prep the thickener: In a small bowl, whisk the flour into the milk until perfectly smooth with no dry spots. Set near the stove. Bring the sour cream to room temperature so it blends later without curdling.
- Sweat, then brown: Melt the butter in a medium Dutch oven or soup pot over medium heat. Add the onion and a pinch of salt and cook 3–4 minutes until translucent. Add the mushrooms and another small pinch of salt; cook, stirring occasionally, until they release liquid, then continue until most liquid evaporates and edges begin to brown, 8–10 minutes total.
- Bloom the spices off heat: Turn off the burner and remove the pot from the heat. Stir in paprika, dill, thyme, and garlic until evenly coated and fragrant, about 30 seconds.
- Simmer to meld: Return the pot to medium heat. Add the stock and soy sauce (or tamari), scraping up browned bits. Bring to a gentle simmer and cook 10 minutes.
- Thicken gently: Whisk the milk-flour mixture again, then drizzle into the soup while stirring. Keep a gentle simmer, stirring often, until lightly thickened and spoon-coating, 3–5 minutes; lower the heat if it bubbles vigorously.
- Temper the dairy: Scoop about 1/2 cup hot soup into a bowl with the sour cream and whisk smooth, then stir back into the pot. Add the lemon juice. Keep heat low and do not boil after adding sour cream.
- Finish and rest: Taste and adjust salt and pepper. Stir in parsley. Let the soup sit off heat 3–5 minutes to settle into a silky texture.
- Serve: Ladle into warm bowls and finish with dill, parsley, or a dusting of sweet paprika. Serve with crusty bread if desired.
Nutrition
Calories: 260kcalCarbohydrates: 18gProtein: 8gFat: 18gSaturated Fat: 10gCholesterol: 55mgSodium: 650mgPotassium: 850mgFiber: 3gSugar: 8gVitamin A: 900IUVitamin C: 8mgCalcium: 140mgIron: 2.2mg
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