Description
This comforting Hungarian soup combines the earthy flavors of mushrooms, sweet paprika, and the tang of sour cream for a nourishing meal.
Ingredients
Scale
- 4 tablespoons salted butter
- 1 large yellow onion, diced
- 1 pound cremini mushrooms, sliced
- 2 cups vegetable or chicken stock
- ½ cup dry white wine
- 2 teaspoons dried dill
- 2 teaspoons fresh thyme leaves
- 2 teaspoons sweet paprika
- 2 tablespoons Worcestershire sauce
- 1 teaspoon kosher salt
- 3 tablespoons all-purpose flour
- 1 cup whole milk
- ¼ cup sour cream
- 1 tablespoon fresh lemon juice
- 2 tablespoons chopped Italian parsley
- Freshly cracked black pepper to taste
Instructions
- Melt the butter in a large pot over medium heat. Add the onion and mushrooms, cooking until the onion is softened and mushrooms have released their liquid, about 8 minutes.
- Pour in the stock, wine, dill, thyme, paprika, Worcestershire sauce, and salt. Bring to a boil, then reduce to low and simmer for about 10 minutes until liquid has reduced by one third.
- In a small bowl, whisk together the flour and milk until smooth. Slowly pour into the soup, stirring constantly, and cook until thickened, about 10 minutes.
- Remove from heat and stir in sour cream and lemon juice until smooth.
- Serve soup in bowls, topped with sour cream, parsley, and black pepper.
Notes
Finish with a pinch of extra paprika or a drizzle of good olive oil for sheen; sprinkle parsley last so it stays bright.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Cooking
- Cuisine: Hungarian
Nutrition
- Serving Size: 1.5 cups
- Calories: 300
- Sugar: 6g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 40mg