This Hungarian Mushroom Soup is the ultimate comfort food for chilly evenings. It begins with a savory base of sautéed onions and mushrooms deglazed with dry white wine, creating a deep, aromatic foundation. A smooth roux thickens whole milk to create a luxurious, velvety body, while sour cream adds a necessary tang that balances the richness. The star ingredient, Hungarian paprika, provides a sweet, smoky depth and a beautiful color, complemented by fresh dill and black pepper. This soup is hearty yet vegetarian, making it perfect for a cozy weeknight dinner or as an elegant starter for a special meal. ItâÂÂs simple to prepare with pantry staples but tastes like it came from a traditional European kitchen. Serve it hot with crusty bread for soaking up every last drop of the creamy broth.
Hungarian Mushroom Soup
Description
This Hungarian Mushroom Soup is the ultimate comfort food for chilly evenings. It begins with a savory base of sautéed onions and mushrooms deglazed with dry white wine, creating a deep, aromatic foundation. A smooth roux thickens whole milk to create a luxurious, velvety body, while sour cream adds a necessary tang that balances the richness. The star ingredient, Hungarian paprika, provides a sweet, smoky depth and a beautiful color, complemented by fresh dill and black pepper. This soup is hearty yet vegetarian, making it perfect for a cozy weeknight dinner or as an elegant starter for a special meal. It’s simple to prepare with pantry staples but tastes like it came from a traditional European kitchen. Serve it hot with crusty bread for soaking up every last drop of the creamy broth.Ingredients
Directions
-
-
-
Pour in the dry white wine, scraping up any browned bits from the bottom of the pan.
-
Cook for 3-4 minutes until the alcohol has evaporated and the liquid has reduced.
-
Remove the pan from heat and set the mushroom mixture aside.
-
In a 3-quart saucepan over low heat, melt the remaining 6 tablespoons of butter.
-
Whisk in the flour to form a roux, cooking and stirring constantly for 4-5 minutes until it is smooth and slightly golden.
-
Gradually whisk in the whole milk, ensuring there are no lumps.
-
Increase the heat to medium and continue whisking until the mixture thickens and comes to a gentle simmer.
-
Stir the reserved mushroom and onion mixture into the thickened milk base.
-
Reduce heat to low and stir in the sour cream, Hungarian paprika, salt, dill weed, and black pepper.
-
Simmer gently for 10 minutes to allow the flavors to meld, stirring occasionally. Do not boil vigorously to prevent curdling.
-
Serve warm.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 916.0kcal
- % Daily Value *
- Total Fat 67.7g105%
- Saturated Fat 42.1g211%
- Cholesterol 179.6mg60%
- Sodium 5252.0mg219%
- Total Carbohydrate 55.7g19%
- Dietary Fiber 5.7g23%
- Sugars 27.5g
- Protein 21.8g44%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring frequently. If the soup is too thick after refrigeration, add a splash of milk or water to reach desired consistency.
Ingredient Substitutions: If you are not a fan of wine, you can substitute the white wine with an equal amount of vegetable broth or chicken stock. For a richer flavor, you can use half-and-half instead of whole milk.
Tips: Hungarian paprika has a distinct sweet and smoky flavor that is key to this recipe. Avoid using smoked paprika as a direct substitute unless you want a stronger smoky taste. Fresh dill can be used instead of dried dill weed; if using fresh, chop it finely and add at the very end to preserve its bright flavor.
Safety: Ensure the soup does not boil vigorously after adding the sour cream, as high heat can cause the dairy to curdle and separate.
