Hungarian Mushroom Soup

The creamiest mushroom soup with fresh dill, thyme, and paprika. Top with a dollop of sour cream and crusty bread!

6 Servings

Prep Time: 15 min Cook Time: 50 min Total Time: 65 min

https://damndelicious.net/2024/02/09/hungarian-mushroom-soup/

Ingredients

3 tablespoons unsalted butter

1 sweet onion, diced

1 ½ pounds cremini mushrooms, sliced

4 ounces shiitake mushrooms, stemmed and diced

½ cup dry white wine

4 cups vegetable stock

2 tablespoons reduced sodium soy sauce

2 teaspoons Hungarian or sweet paprika

1 ½ teaspoons dried dill

5 sprigs fresh thyme

1 bay leaf

3 tablespoons all-purpose flour

1 ½ cups whole milk

¼ cup sour cream

2 teaspoons lemon zest

1 tablespoon freshly squeezed lemon juice

2 tablespoons chopped fresh parsley leaves

Kosher salt and freshly ground black pepper, to taste

Instructions

Step 1

Melt butter in a large stockpot or Dutch oven over medium heat. Add onion and mushrooms, and cook, stirring occasionally, until tender and mushrooms start to brown, about 16-20 minutes.

Step 2

Stir in wine, scraping any browned bits from the bottom of the Dutch oven.

Step 3

Stir in vegetable stock, soy sauce, paprika, dill, thyme and bay leaf.

Step 4

Bring to a boil; reduce heat and simmer until slightly reduced and flavors have blended, about 15-20 minutes.

Step 5

In a small bowl, whisk together flour and milk. Stir in flour mixture into the Dutch oven until thickened, about 10 minutes.

Step 6

Reduce heat to low; stir in sour cream, lemon zest, lemon juice and parsley; season with salt and pepper, to taste.

Step 7

Serve immediately.