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Hungarian Mushroom Soup

A close-up of a white bowl filled with creamy Hungarian mushroom soup, topped with fresh dill and sliced mushrooms.
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A rich and creamy Hungarian mushroom soup flavored with paprika, dill, and sour cream.

Ingredients

Scale
  • 2 tablespoons butter
  • 1 large onion, chopped
  • 1 pound mushrooms (cremini or white), sliced
  • 2 cloves garlic, minced
  • 1 teaspoon sweet Hungarian paprika
  • 4 cups vegetable broth
  • 1/2 cup heavy cream
  • 1/4 cup sour cream
  • 2 tablespoons fresh dill, chopped
  • Salt and black pepper to taste

Instructions

  1. Melt butter in a large pot or Dutch oven over medium heat. Add chopped onion and cook until softened, about 5-7 minutes.
  2. Add sliced mushrooms to the pot. Cook, stirring occasionally, until mushrooms release their liquid and begin to brown, about 8-10 minutes.
  3. Stir in minced garlic and paprika. Cook for 1 minute until fragrant.
  4. Pour in vegetable broth. Bring the soup to a simmer, then reduce heat and cook for 15 minutes to allow flavors to meld.
  5. In a small bowl, whisk together heavy cream and sour cream until smooth.
  6. Temper the cream mixture by gradually whisking in about 1 cup of the hot soup broth. This prevents the sour cream from curdling.
  7. Pour the tempered cream mixture back into the pot with the rest of the soup. Stir well.
  8. Heat the soup gently over low heat until warmed through. Do not boil.
  9. Stir in fresh dill. Season with salt and black pepper to your preference.
  10. Serve hot, ideally with crusty bread.

Notes

  • For a deeper flavor, use a mix of mushroom varieties.
  • Ensure the soup is not boiling when you add the cream and sour cream mixture to prevent curdling.
  • Adjust paprika amount based on your spice preference.

Nutrition

Find it online: https://dishicious.com/hungarian-mushroom-soup-paprika-dill-sour-cream/