Hungarian Mushroom Soup

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.

Cooking Method: Boiling, Stewing

Cuisine: Global

Courses: Soups

Difficulty: Advanced

Servings: 12

Calories: 916.0

Dietary: Vegetarian

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.

Directions

1
Melt 4 tablespoons of butter in a large sauté pan over medium heat.
2
Add the diced onions and sliced mushrooms, sautéing until the onions are translucent and mushrooms are tender and released their moisture.
3
Pour in the dry white wine, scraping up any browned bits from the bottom of the pan.
4
Cook for 3-4 minutes until the alcohol has evaporated and the liquid has reduced.
5
Remove the pan from heat and set the mushroom mixture aside.
6
In a 3-quart saucepan over low heat, melt the remaining 6 tablespoons of butter.
7
Whisk in the flour to form a roux, cooking and stirring constantly for 4-5 minutes until it is smooth and slightly golden.
8
Gradually whisk in the whole milk, ensuring there are no lumps.
9
Increase the heat to medium and continue whisking until the mixture thickens and comes to a gentle simmer.
10
Stir the reserved mushroom and onion mixture into the thickened milk base.
11
Reduce heat to low and stir in the sour cream, Hungarian paprika, salt, dill weed, and black pepper.
12
Simmer gently for 10 minutes to allow the flavors to meld, stirring occasionally. Do not boil vigorously to prevent curdling.
13
Serve warm.

Nutrition Facts

Servings 12 servings

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.

Keywords: hungarian, mushroom soup, creamy soup, vegetarian, paprika, dill, wine, comfort food, winter soup, onion, butter, sour cream, roux, simmered, earthy, rich, meal prep, dinner, easy, homemade

Read it online: https://www.chefs-mate.com/recipe/hungarian-mushroom-soup/