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Simple Recipes for Every Day

Hungarian Mushroom Soup

large pot of Hungarian mushroom soup with a ladle
  • Serves:  4
  • Prep Time:  15 min
  • Cook Time:  30 min

Ingredients

  • 4 tablespoons salted butter
  • 1 large yellow onion, chopped
  • 1 pound cremini mushrooms, sliced
  • 2 cups chicken or vegetable stock
  • ½ cup dry white wine
  • 2 teaspoons dried dill
  • 2 teaspoons fresh thyme leaves, minced
  • 2 teaspoons paprika
  • 1 tablespoon Worcestershire
  • 1 teaspoon kosher salt
  • 3 tablespoons all-purpose flour
  • 1 cup whole milk
  • ¼ cup sour cream
  • 1 tablespoon lemon juice, from 1 lemon (optional)
  • 2 tablespoons fresh Italian parsley, (optional)

Method

  1. Melt butter in a large pot over medium heat. When the butter is melted, add onions and mushrooms and cook, stirring occasionally, until onions are soft and translucent, about 8 minutes. Add the stock, white wine, dill, thyme, paprika, Worcestershire and salt. Bring to a boil over high heat. Reduce to a simmer over low heat and cook, stirring occasionally, until the liquid reduces by ⅓, about 10 minutes.
  2. In a small bowl, whisk flour into the milk until smooth. Add the milk mixture to the soup and cook, stirring occasionally, until the soup begins to thicken, about 10 more minutes.
  3. Over low heat, slowly stir in the sour cream, and lemon juice until fully incorporated.
  4. Divide the soup into four bowls and top with fresh parsley to serve.

Notes

Yields 5 cups of soup. If serving 4 people as a main dish, we recommend doubling the recipe.

To Freeze: Cool completely. Store in an airtight container in the freezer for up to 1 month. 24 hours before serving, place the soup in the refrigerator to thaw. Transfer to a soup pot set over medium-high heat. Cook the soup, stirring constantly until warmed through. The soup will look like it had separated at first but as it heats through it will come together nicely!