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The creamiest mushroom soup with fresh dill, thyme, and paprika. Top with a dollop of sour cream and crusty bread!
Hello winter/spring/summer/fall comfort food.
WHAT IS HUNGARIAN MUSHROOM SOUP?
Hungarian mushroom soup is a cream soup typically made with sautéed mushrooms and seasoned generously with paprika, fresh dill + thyme, and lemon juice.
This soup is made all year long here. It’s a soul-warming, hug-in-a-bowl type of soup, and we load it up with cremini and shiitake mushrooms. Shiitake is generally not in Hungarian soup but they add so much umami goodness and definitely kicks it up a notch.
The effort here is minimal as everything comes together in one pot in a dump-and-cook type situation, letting it simmer and simmer until all the flavors come together. The consistency is just right with a milk and flour slurry, just creamy enough to pile on spoonfuls on top of crusty bread or toasted crostini slices.
Not to mention a dollop of sour cream that goes a very very long way.
TOOLS FOR THIS RECIPE
HOW DO I SERVE HUNGARIAN MUSHROOM SOUP?
Some crusty bread, a dollop of sour cream, fresh herbs and freshly cracked black pepper are great toppings!
DO I HAVE TO USE WHITE WINE?
Additional vegetable stock can be used for white wine as a non-alcoholic substitute.
CAN I USE DRIED HERBS INSTEAD?
Absolutely! But because dried herbs are often more potent/concentrated than fresh herbs, you need less when using dry. The correct ratio is 1 tablespoon fresh herbs to 1 teaspoon dried herbs.
- 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
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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.
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Stir in wine, scraping any browned bits from the bottom of the Dutch oven.
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Stir in vegetable stock, soy sauce, paprika, dill, thyme and bay leaf.
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Bring to a boil; reduce heat and simmer until slightly reduced and flavors have blended, about 15-20 minutes.
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In a small bowl, whisk together flour and milk. Stir in flour mixture into the Dutch oven until thickened, about 10 minutes.
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Reduce heat to low; stir in sour cream, lemon zest, lemon juice and parsley; season with salt and pepper, to taste.
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Serve immediately.