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Hungarian Mushroom Soup

A bowl of creamy Hungarian mushroom soup topped with sour cream, fresh parsley & pepper served with crusty bread
  • Serves:  4
  • Prep Time:  15 min
  • Cook Time:  30 min

Ingredients

  • 4 tablespoons (½ stick) salted butter
  • 1 large yellow onion
  • 1 pound cremini mushrooms, sliced
  • 2 cups vegetable stock or chicken stock
  • ½ cup dry white wine, such as sauvignon blanc
  • 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, plus more for serving
  • 1 tablespoon fresh lemon juice, (from 1 lemon)
  • 2 tablespoons chopped Italian parsley
  • Freshly cracked black pepper, for serving

Method

  1. Melt the butter in a large pot over medium heat. Once the butter is bubbling, add the onion and mushrooms. Cook, stirring occasionally, until the onion is softened and translucent and the mushrooms have released their liquid, about 8 minutes. 
  2. Pour in the stock, wine, dill, thyme, paprika, Worcestershire sauce, and salt. Increase the heat to high and bring to a boil. Reduce to low and simmer, stirring occasionally, until the liquid has reduced by one third, about 10 minutes.
  3. In a small bowl, whisk together the flour and milk until completely smooth. Slowly pour the milk mixture into the soup, stirring constantly. Continue to cook, stirring occasionally, until the soup thickens, about 10 more minutes.
  4. Remove the pot from the heat. Stir in the sour cream and lemon juice until fully incorporated and smooth.
  5. Ladle the soup into bowls and top with a small scoop of sour cream, chopped parsley and freshly cracked black pepper.

Notes

This soup freezes beautifully for up to 1 month. Thaw overnight in the refrigerator, then reheat gently over medium heat, stirring frequently to prevent the dairy from separating.