Print

Creamy Hungarian Mushroom Soup

Creamy Hungarian Mushroom Soup
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Experience the warmth and comfort of a classic with this Creamy Hungarian Mushroom Soup. This delightful dish combines earthy mushrooms, fragrant paprika, and creamy textures to create a savory bowl that’s perfect for chilly evenings or quick lunches.

Ingredients

Scale
  • 3 tablespoons olive oil
  • 1 ½ pounds mixed mushrooms (such as cremini and shiitake), trimmed and sliced ¼-inch thick
  • 2 cups diced yellow onions
  • 3 tablespoons unsalted butter
  • ¼ cup all-purpose flour (or gluten-free substitute)
  • 4 teaspoons sweet mild paprika
  • 1 tablespoon chopped fresh dill (or 2 teaspoons dried dill)
  • Kosher salt and cracked black pepper
  • 3 cups low-sodium chicken broth or vegetable broth
  • ½ cup white grape juice vinegar or apple juice vinegar
  • 1 ½ cups whole milk (or plant-based milk for vegan option)
  • ¾ cup sour cream (or coconut yogurt for vegan option)
  • ½ cup chopped fresh parsley

Instructions

  1. Sauté the chopped mushrooms and onions in olive oil over medium heat until the onions are translucent and mushrooms have shrunk.
  2. Create a roux by whisking melted butter with flour, paprika, dill, salt, and pepper in the pot, cooking until fragrant.
  3. Deglaze the pot with white grape juice vinegar, followed by gradually adding broth while stirring.
  4. Stir in soy sauce and let simmer before adding milk and sour cream. Finish with fresh parsley.

Nutrition

Find it online: https://cookingwitheliana.com/creamy-hungarian-mushroom-soup/