Creamy Hungarian Mushroom Soup with Sour Cream & Dill
Earthy mushrooms simmer in a creamy, herb-filled broth brightened with lemon in this Hungarian-inspired soup. Finished with sour cream for subtle tang, it’s rich, comforting, and perfect with crusty bread.
Pin Recipe
Servings: 6 servings
Calories: 220kcal
Equipment
Wooden or silicone spatula
Ingredients
- 4 Tbsp unsalted butter
- 1 large onion, halved and thinly sliced
- 1 lb mixed mushrooms, such as shiitakes, creminis, or button mushrooms, cleaned, stems discarded, mushrooms thinly sliced
- 2 Tbsp fresh dill, plus more for serving
- 1 Tbsp sweet paprika
- 2 cups low-sodium chicken stock
- 1 cup milk, any kind
- ½ cup dry white wine
- 2 Tbsp reduced-sodium soy sauce
- 2 Tbsp all-purpose flour
- ½ tsp Kosher salt
- ¼ tsp freshly ground black pepper
- ½ medium lemon juiced, about 2 Tbsp
- ½ cup sour cream
- For serving: chopped fresh parsley, flaky sea salt, and microgreens (optional)
Instructions
- Cook the vegetables. Melt butter in a large soup pot or Dutch oven over medium heat. Add thinly sliced onion and cook until soft and translucent, about 5–7 minutes. Increase the heat slightly, add the mushrooms, and sauté until golden brown and lightly caramelized, about 3–4 minutes more.
- Add herbs and spices. Stir in paprika and fresh dill, cooking just until fragrant, about 30 seconds.
- Build the soup. Pour in chicken stock, milk, white wine, and soy sauce. Sprinkle in the flour, whisking well to prevent lumps. Bring to a gentle simmer and cook for 10–15 minutes, stirring occasionally, until slightly thickened.
- Finish and serve. Season with Kosher salt and freshly ground black pepper to taste. Stir in fresh lemon juice and sour cream, mixing until smooth and fully incorporated. Serve immediately while hot and creamy.
Notes
- Don’t boil after adding sour cream. Once the sour cream is stirred in, keep the heat low and avoid bringing the soup to a boil — high heat can cause it to curdle and separate.
- Use fresh lemon juice. Bottled juice simply won’t deliver the same bright, vibrant acidity that fresh lemon brings to the soup.
- To freeze: Allow the soup to cool completely, then transfer to a gallon-size zip-top bag. Seal well and freeze flat. Once solid, you can store the bag upright or stacked to save space.
Nutrition
Calories: 220kcal | Carbohydrates: 14g | Protein: 8g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 37mg | Sodium: 684mg | Potassium: 508mg | Fiber: 2g | Sugar: 7g | Vitamin A: 1007IU | Vitamin C: 9mg | Calcium: 87mg | Iron: 1mg
Did you make this recipe?Tag @wellseasonedstudio and hashtag it #wellseasonedstudio!
