Creamy Hungarian Mushroom Soup

Why Make This Recipe

Creamy Hungarian Mushroom Soup is a delicious and hearty dish. It warms you up on chilly days and is easy to make.

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With its creamy texture and rich flavor, this soup brings comfort to any meal. It also uses healthy ingredients, making it a great choice for both delicious and nutritious food.

How To Make Creamy Hungarian Mushroom Soup

Ingredients

• 3 tablespoons olive oil
• 1 ½ pounds mixed mushrooms, trimmed and sliced ¼-inch thick
• 2 cups diced yellow onions
• 3 tablespoons unsalted butter
• ¼ cup all-purpose flour (gluten-free flour can be used)
• 4 teaspoons sweet mild paprika
• 1 tablespoon chopped fresh dill or 2 teaspoons dried dill
• Kosher salt and cracked black pepper
• ½ cup dry white wine (such as Sauvignon Blanc)
• 3 cups low-sodium chicken broth or vegetable broth
• 2 tablespoons low-sodium soy sauce
• 1 ½ cups whole milk
• ¾ cup sour cream
• 2 tablespoons white wine vinegar or sherry vinegar
• ½ cup chopped fresh parsley

Directions

1. Heat the olive oil in a large pot or Dutch oven over medium heat.
2. Add the sliced mushrooms and onions. Cook until the onions become clear and the mushrooms shrink, about 15 minutes.
3. Move the cooked mushrooms and onions to a bowl.
4. In the same pot, add the butter and melt it over medium heat.
5. Whisk in the flour, paprika, dill, 1 teaspoon of salt, and 1 teaspoon of pepper. Cook while whisking for 1 minute.
6. Pour in the wine, whisking until it evaporates.
7. Gradually add the broth, whisking to mix well before adding more.
8. Stir in the soy sauce and the reserved mushroom mixture. Bring the soup to a simmer and let it cook until the liquid reduces by half, about 5 minutes.
9. Whisk in the milk and sour cream, bringing the soup back to a simmer. Stir in the vinegar.
10. Remove from heat, add parsley, and season with pepper to taste.

Prep Time And Nutrition Facts

This recipe takes about 10 minutes to prepare and 20 minutes to cook, making a total time of 30 minutes. It serves 4 people, and each serving has about 350 calories, with a balance of healthy fats and protein.

How To Serve Creamy Hungarian Mushroom Soup

You can serve this soup hot, in warm bowls. It pairs nicely with crusty bread for dipping. Adding a sprinkle of fresh parsley on top adds a nice touch.

How To Store Creamy Hungarian Mushroom Soup

Let the soup cool before storing it. Place it in an airtight container in the fridge. It will keep for 3 to 4 days. You can also freeze it for up to 2 months. Just thaw it in the fridge before reheating.

Tips To Make Creamy Hungarian Mushroom Soup

• Use fresh mushrooms for the best flavor.
• Adjust the amount of paprika to your taste if you like it spicier.
• For a thicker soup, let it simmer longer after adding the broth.

Health And Benefits Of This Recipe

This soup is a good source of vitamin D and other important nutrients from the mushrooms. Milk and sour cream provide calcium and protein. The use of olive oil and fresh herbs adds healthy fats and extra flavor. Overall, it’s hearty and nutritious, making it a great choice for a balanced meal.

Variation

You can add different vegetables, like spinach or kale, for extra nutrients. If you want a vegetarian version, use vegetable broth instead of chicken broth.

FAQs

1. Can I make this soup vegan?
Yes, you can substitute the milk and sour cream with plant-based alternatives and use vegetable broth instead of chicken broth.

2. What type of mushrooms should I use?
A mix of mushrooms, such as button, cremini, and shiitake, gives the best flavor, but you can use any mushrooms you like.

3. How can I make this soup spicy?
Add some crushed red pepper flakes or a bit of cayenne pepper when cooking for an extra kick.