Description
A velvety Hungarian comfort soup made with earthy mushrooms, sweet paprika, dill, and sour cream. Rich, tangy, and ready in just 35 minutes—perfect for cozy nights.
Ingredients
3 tbsp (45 ml) olive oil
680 g (1 ½ lbs) mixed mushrooms, sliced ¼ inch thick
2 cups (300 g) yellow onions, diced
3 tbsp (42 g) unsalted butter
¼ cup (30 g) all-purpose flour (use GF flour if needed)
4 tsp (8 g) sweet mild paprika
1 tbsp (6 g) chopped fresh dill (or 2 tsp dried dill)
Kosher salt & cracked black pepper, to taste
120 ml (½ cup) dry white wine (e.g., Sauvignon Blanc)
720 ml (3 cups) chicken or vegetable broth
2 tbsp (30 ml) low-sodium soy sauce
360 ml (1 ½ cups) whole milk
180 ml (¾ cup) sour cream
2 tbsp (30 ml) white wine vinegar or sherry vinegar
½ cup (30 g) fresh parsley, chopped
Instructions
Cook the Base: Heat olive oil in a Dutch oven over medium. Add mushrooms and onions; cook ~15 minutes until reduced and translucent. Transfer to a bowl.
Make Roux: Melt butter in the pot. Whisk in flour, paprika, dill, salt, and pepper. Cook 1 minute until fragrant.
Deglaze: Add wine, whisk until nearly evaporated. Slowly whisk in broth, dissolving flour mixture each time.
Simmer: Stir in soy sauce and mushroom-onion mix. Simmer 5 minutes until reduced by half.
Make It Creamy: Whisk in milk and sour cream. Bring to a gentle simmer. Add vinegar, then remove from heat.
Finish & Serve: Stir in parsley, adjust seasoning, and serve hot.
Notes
Use a mushroom mix (cremini, baby bella, shiitake) for depth.
Low, slow onions create balanced sweetness.
Vinegar brightens the richness at the end.
Vegetarian option: use veggie broth + plant-based sour cream.
Gluten-free option: swap GF flour and soy sauce.
Tastes even better the next day as flavors deepen.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop (sauté + simmer)
- Cuisine: Stovetop (sauté + simmer)