Stay toasty with this creamy Hungarian mushroom soup
Soups are the original one-pot comfort food. In this hearty and rich Hungarian mushroom soup, fresh mushrooms are sautéed, releasing moisture and concentrating their umami flavor. The soup is seasoned with Hungarian paprika, fresh dill and thyme, and finished with tangy sour cream. It’s a soup that deserves a place at the table all winter long.
Tips for making the best soup
Use sweet or hot Hungarian paprika. Paprika is a major contributor to the flavor of this dish, so make sure to use a fresh bottle. For a mild flavor, use sweet Hungarian paprika. But if you enjoy some spice, try the hot variety.
Cook the mushrooms and onions slowly. Let them sauté slowly to draw out the moisture and encourage browning because that’s what the full-bodied flavor of this soup is built on.
Take the chill off of the sour cream and temper it with warm broth so it does not curdle in the soup.
HUNGARIAN MUSHROOM SOUP
Makes: 4 servings, 6 cups cup sour cream, plus more for serving medium lemon
2 medium yellow onions
1 pound white button or cremini mushrooms, or a combination
4 cloves garlic medium bunch fresh dill bunch fresh thyme leaves
2 teaspoons Hungarian sweet or hot paprika 4 tablespoons (½ stick) unsalted butter 1 teaspoon kosher salt
cup dry white wine
3 cups low-sodium chicken or vegetable broth
2 tablespoons Worcestershire sauce
1 cup whole milk
2 tablespoons all-purpose flour
1. Place cup sour cream in a small bowl. Juice medium lemon (about 1 tablespoon) into the bowl of sour cream. Let sit on the counter until room temperature.
2. Prepare the following, adding each to the same large bowl as it is completed: Dice 2 medium yellow onions (about 2 cups). Thinly slice 1 pound white button or cremini mushrooms, halving first if the mushrooms are larger than 1 ½-inches in diameter.
3. Prepare the following, adding each to the same small bowl as it is completed: Mince 4 garlic cloves. Finely chop medium bunch fresh dill until you have 2 tablespoons
(reserve a few dill fronds first for garnish if desired). Pick the leaves from medium bunch fresh thyme and finely chop until you have 2 teaspoons. Add 2 teaspoons Hungarian sweet or hot paprika.
4. Melt 4 tablespoons unsalted butter in a Dutch oven over medium heat. Add the onions, mushrooms and 1 teaspoon kosher salt. Cook until the onions are translucent and the mushrooms are soft and have released most of their liquid, 12 to 14 minutes.
5. Add the herb mixture, stir to combine and cook until fragrant, about 1 minute. Add cup white wine and scrape up any browned bits from the bottom of the pot with a wooden spoon. Cook until the wine is mostly evaporated, 1 to 2 minutes.
6. Add 3 cups low-sodium chicken or vegetable broth and 2 tablespoons Worcestershire sauce, and stir to combine. Transfer about cup of the liquid in the pot into the sour cream mixture and whisk to combine. Set aside.
7. Bring the soup to a simmer. Meanwhile, measure out 1 cup whole milk in a liquid measuring cup, add 2 tablespoons allpurpose flour and whisk until smooth.
8. Whisk the milk mixture into the soup and cook until the soup thickens enough to coat the back of a spoon, about 10 minutes. Remove the pot from the heat. Add the sour cream mixture and whisk to combine. Garnish with fresh dill fronds and a dollop of sour cream.*