Hungarian Mushroom Soup
Nothing helps beat the cool temps quite like a big bowl of soup. Hungarian mushroom soup is earthy, yet bright. It's made with chicken stock, but thickened with milk and sour cream. Fresh herbs and lemon juice add additional brightness and acidity. Serve with a large piece of crusty bread!
Servings: 6 servings
Calories: 220kcal
Ingredients
- 4 Tbsp unsalted butter
- 1 large onion thinly sliced
- 1 lb mushrooms such as shiitakes, creminis, or button mushrooms, cleaned, stems discarded, mushrooms thinly sliced, see note below
- 2 Tbsp fresh dill plus more for serving
- 1 Tbsp sweet paprika
- 2 cups chicken stock low-sodium
- 1 cup milk
- ½ cup dry white wine such as Pinot Blanc
- 2 Tbsp soy sauce low-sodium
- 2 Tbsp all-purpose flour
- ½ tsp Kosher salt
- ¼ tsp freshly ground black pepper
- ½ lemon juices, about 1 Tbsp
- ½ cup sour cream
- parsley for serving
- flaky sea salt for serving
- micro greens for sering, optional
Instructions
- Cook the veggies. Begin by melting butter in a large soup pot or dutch oven. Add thinly sliced onion, then sweat until translucent, ab out 5-7 minutes. Increase the heat, add mushrooms, then sauté until they turn golden brown, another 3-4 minutes.
- Add herbs and spices. Add paprika and dill, then stir until fragrant.
- Add the liquid. Pour in chicken stock, milk, white wine, and soy sauce. Stir in the flour to thicken, then cook over a simmer for 10-15 minutes.
- Season and serve. Season with salt and pepper, then add lemon juice and sour cream. Stir to combine and melt the sour cream, then serve immediately.
Notes
- Use any mushrooms you like, but remove the stems and thinly slice so they cook evenly.
- Take the time to sweat the onions gently before cranking the heat up to sauté the mushrooms! The onions don't need a ton of color, but we like the mushrooms to have a textural contrast and deep flavor.
- If you don't have fresh dill, use thyme as a substitute.
- Don't boil the soup after adding sour cream! The sour cream can curdle and become unpleasant if cooked over high heat for too long.
- Make sure to use fresh lemon juice. There's no replacement for that fresh, vibrant acidity!
- To freeze: Allow to cool completely, then transfer to a large gallon-size Ziploc bag. Seal, then freeze flat. Once frozen, you can store the frozen bag of soup on its side.
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
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