Description
A creamy, tangy, and flavorful mushroom soup perfect for cozy nights, featuring sweet Hungarian paprika and fresh dill.
Ingredients
Main Ingredients
- 16 ounces Mushrooms (cremini, white button, or baby bella) (Pick your preferred type based on taste and budget.)
- 2 tablespoons Sweet Hungarian paprika (The signature flavor of the soup.)
- 1 medium Onion (Chopped to provide depth.)
- 2 cloves Garlic (Minced for added flavor.)
- 2 tablespoons Butter (Used for sautéing.)
- 2 tablespoons Flour (To thicken the soup.)
- 4 cups Vegetable broth (Classic base for this vegetarian soup.)
- 1 cup Milk (Whole or 2% milk for creaminess.)
- 1 cup Sour cream (For richness and tang.)
- 1 tablespoon Fresh dill (Chopped for garnish.)
- to taste Salt (For seasoning.)
- to taste Pepper (For seasoning.)
- 1 teaspoon Soy sauce or Worcestershire sauce (Optional, for extra savory notes.)
Instructions
Preparation
- Start with a big pot or Dutch oven and melt butter over medium heat.
- Add sliced mushrooms and let them sit for a couple of minutes before stirring to help them brown.
- Once browned, add the chopped onion and cook until soft, then add minced garlic for remaining cooking time.
Building the Soup
- Turn down the heat and stir in the sweet Hungarian paprika.
- Sprinkle in the flour and stir for about 1 to 2 minutes until everything is well coated.
- Slowly pour in the vegetable broth while stirring to keep the mixture smooth.
- Add milk and bring to a gentle simmer for about 10 to 15 minutes.
Finishing Touches
- Stir in chopped dill and taste for salt and pepper, adjusting as necessary.
- Create a smoother finish by tempering the sour cream with a bit of hot soup, then whisking it before adding it back to the pot.
Notes
For a lower-fat option, use low-fat milk and light sour cream. This soup can be frozen but may experience texture changes after freezing dairy.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: dinner, Soup
- Cuisine: Hungarian, Vegetarian