Ingredients
Scale
- 1.5 lbs cremini mushrooms, sliced
- 3 tablespoons unsalted butter
- 1 large yellow onion, chopped
- 2 tablespoons all-purpose flour
- 2 tablespoons sweet Hungarian paprika
- 4 cups vegetable broth
- 1/2 cup sour cream
- 1/4 cup fresh dill, chopped
Instructions
- Step 1: Melt the butter in a large pot or Dutch oven over medium heat. Add the sliced mushrooms and chopped onion, and sauté for 8-10 minutes until the mushrooms have released their moisture and the onions are translucent.
- Step 2: Reduce the heat to low. Sprinkle the flour and Hungarian paprika over the mushroom mixture and stir constantly for 1 minute until the raw flour smell disappears and the spices are fragrant.
- Step 3: Gradually whisk in the vegetable broth until the mixture is smooth and lump-free. Increase the heat to medium-high and bring the soup to a gentle boil, then reduce the heat and simmer uncovered for 15 minutes, allowing the soup to thicken slightly.
- Step 4: Remove the pot from the heat. In a small bowl, whisk a ladleful of the hot soup into the sour cream (this prevents curdling). Pour the tempered sour cream mixture back into the pot and stir until fully incorporated.
- Step 5: Stir in the fresh dill, and season the soup generously with salt and pepper to taste. Serve the Hungarian Mushroom Soup hot, optionally garnished with a dollop of additional sour cream and extra fresh dill.
Notes
- Keep leftovers refrigerated for up to 3 days, but if you anticipate freezing or long storage, omit adding the fresh dill and stir it in right before serving a reheated portion for maximum flavor.
- When reheating, use gentle, steady heat and stir often; rapid boiling can cause the delicate sour cream base to 'break' (curdle), so heat until piping hot, not bubbling violently.
- For an authentic pairing, serve this hearty soup with thick slices of rustic rye bread, or garnish each bowl with a few crunchy paprika-dusted croutons.
- To maximize the Hungarian flavor, ensure the paprika is briefly 'bloomed' (stirred into the hot butter/onion mix) for 60 seconds before adding the broth; this deepens the spice's color and rich sweetness.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American