COZY HUNGARIAN MUSHROOM SOUP
Looking for the perfect cozy recipe for fall and winter? This Hungarian Mushroom Soup is just what you need!
My husband declared it a winner, and it’s no wonder why—it’s creamy, savory, and packed with rich, earthy flavors that make chilly evenings at home feel extra comforting.
We love pairing it with a slice of grilled sourdough bread topped with broiled cheese for that extra touch. Who else is a fan of hearty, homemade soups? Save this recipe now if you’re ready to fall in love with soup season! 🍲🍂
INGREDIENTS
3 tbsp olive oil
1 1/2 lbs mixed mushrooms, sliced ¼-inch thick
1 large yellow onion, diced
2 shallots, diced
3 tbsp butter
1/4 cup flour
4 tsp paprika (not smoked)
1 tbsp chopped fresh dill ( or 2 tsp dried dill)
1/2 cup dry white wine (or chicken broth)
3 cups chicken broth
2 tbsp soy sauce
1 tsp Worcestershire sauce
1 1/2 cups whole milk
3/4 cup sour cream
2 tbsp white wine vinegar or sherry vinegar
1/2 cup chopped fresh parsley (or 3 tbsp dried)
1 tsp each salt and black pepper, or more to taste preference
Optional:
Use oven safe bowls and top the soup with grilled bread and your favorite cheese before broiling for a melty delicious twist.
DIRECTIONS
In a large pot or Dutch oven, heat the oil over medium heat. Add the mushrooms and onions and cook, stirring occasionally, until the onions are soft and the mushrooms have reduced by half, about 15 minutes.
Scoop out the mushrooms and onions and set aside in a bowl.
In the same pot, melt the butter over medium heat. Add the flour, paprika, dill, salt, and pepper, whisking constantly for 1 minute. Pour in the wine, whisking until it evaporates.
Gradually whisk in the broth, letting the flour mixture dissolve before adding more. Stir in the soy sauce and the mushroom mixture. Bring to a simmer and cook until the liquid reduces by half, about 5 minutes.
Whisk in the milk and sour cream. Return the soup to a simmer, then stir in the vinegar and parsley. Adjust salt and pepper to taste.