Hungarian mushroom soup is a variation on creamy mushroom soup that adds paprika, dill and sour cream. I love soup in the winter! It is so satisfying to sit down to a big bowl of homemade soup on a cold day. It is also a great way to get more veggies into your diet.
You can use whatever kind of mushrooms you want in this soup. All cremini or white mushrooms still tastes great, but you can also use wild mushrooms too if you can find them easily. I used a mix of mostly cremini with a few wild mushrooms thrown in. This soup also uses white wine to enhance the flavor.
I like a combo of sweet and smoked paprika in this soup. The smokiness goes well with the dill and sour cream. You could use just sweet paprika though if you prefer that.
Hungarian Mushroom Soup
- 3 tbsp olive oil
- 1 1/2 lbs mushrooms any kind
- 1 onion diced
- 3 tbsp butter
- 1/4 cup flour
- 4 tsp paprika I used 1 tsp smoked and 3 tsp sweet
- 2 tsp dried dill
- 1 tsp salt to taste
- black pepper to taste
- 1/2 cup dry white wine
- 3-4 cups chicken or vegetable broth
- 1 1/2 cups milk, half and half or cream I used milk
- 1/2 cup sour cream
- 2 tbsp white wine vinegar
- 1/2 cup chopped parsley for the top optional
- Heat the oil over high heat in a large pot or dutch oven. Add the mushrooms and allow them to cook, releasing their liquid, until the start to brown. Turn the heat down to medium and add the onions and cook, stirring occasionally until they are translucent.
- Move the onions and mushrooms to a bowl. Add the butter to the pot and let it melt. Whisk in the flour, paprika, dill, salt and pepper to make a roux and cook for a few minutes.
- Slowly whisk in the wine and broth and bring to a boil. Add the mushrooms and onions back in and allow the soup to simmer for about 15 minutes, adjusting the seasoning.
- Whisk in the milk, sour cream, and then the vinegar. Ladle into bowls and top with dollops of sour cream and they parsley if using.