Name: Creamy Hungarian Mushroom Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Hungarian
Ingredients: 3 tablespoons olive oil; 1 ½ pounds mixed mushrooms (shiitake, cremini, button), trimmed and sliced ¼-inch thick; 2 cups diced yellow onions; 3 tablespoons unsalted butter; ¼ cup all-purpose flour (gluten free option available); 4 teaspoons sweet mild paprika; 1 tablespoon chopped fresh dill, or 2 teaspoons dried dill; Kosher salt and cracked black pepper to taste; ½ cup dry white grape juice (substituted with apple juice if needed); 3 cups low-sodium chicken broth or vegetable broth; 2 tablespoons low-sodium soy sauce; 1 ½ cups whole milk; ¾ cup sour cream (substituted with dairy-free sour cream if needed); 2 tablespoons white grape juice vinegar or apple juice vinegar; ½ cup chopped fresh parsley

Creamy Hungarian Mushroom Soup

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Creamy Hungarian Mushroom Soup is a delightful and comforting dish that brings warmth to any dinner table. Bursting with rich flavors from fresh mushrooms, sweet paprika, and aromatic dill, this soup is not only easy to make but also perfect for those chilly evenings. Its creamy texture pairs wonderfully with crusty bread, making it a satisfying meal for both families and individuals alike. Whether you’re looking for a quick weeknight dinner or a cozy gathering with loved ones, this hearty soup is sure to become a staple in your home.

Author: Georgia
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: Serves 6
Category: Main
Method: Sautéing
Cuisine: Hungarian

Ingredients

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3 tablespoons olive oil
1 ½ pounds mixed mushrooms (shiitake, cremini, button), trimmed and sliced ¼-inch thick
2 cups diced yellow onions
3 tablespoons unsalted butter
¼ cup all-purpose flour (gluten free option available)
4 teaspoons sweet mild paprika
1 tablespoon chopped fresh dill, or 2 teaspoons dried dill
Kosher salt and cracked black pepper to taste
½ cup dry white grape juice (substituted with apple juice if needed)
3 cups low-sodium chicken broth or vegetable broth
2 tablespoons low-sodium soy sauce
1 ½ cups whole milk
¾ cup sour cream (substituted with dairy-free sour cream if needed)
2 tablespoons white grape juice vinegar or apple juice vinegar
½ cup chopped fresh parsley

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Instructions

In a large pot, heat olive oil over medium heat. Add sliced mushrooms and diced onions. Sauté until onions are translucent and mushrooms are tender, about 15 minutes.
Transfer the mixture to a bowl. In the same pot, melt unsalted butter and whisk in flour, paprika, dill, salt, and pepper for one minute.
Gradually add the broth while whisking continuously. Stir in the mushroom mixture and bring to a simmer until reduced by half.
Whisk in whole milk and sour cream until smooth. Stir in white grape juice vinegar and garnish with fresh parsley before serving.

Nutrition

Serving Size: 1 cup (240g)
Calories: 250
Sugar: 6g
Sodium: 450mg
Fat: 12g
Saturated Fat: 7g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 2g
Protein: 7g
Cholesterol: 30mg

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