Hungarian Mushroom Soup
- 15m Prep Time
- 30m Cook Time
- 45m Ready In
5 to 6 cups; 4 servings This hearty soup is even more delicious when made with Mushroom Stock.
Ingredients
- 2 tablespoons butter
- 1 large onion, chopped
- 1 pound assorted mushrooms, sliced
- 3 tablespoons all-purpose flour
- 1 tablespoon smoked paprika
- (1 ½ teaspoons dried thyme)
- 1 cup milk or half-and-half
- 1 3 cups vegetable stock or Mushroom Stock (opens in new tab)
- ½ cup sour cream
- 2 tablespoons chopped dill
- Salt and black pepper
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 2 tablespoons butter
- 1 large onion, chopped
- 1 pound assorted mushrooms, sliced
- 3 tablespoons all-purpose flour
- 1 tablespoon smoked paprika
- (1 ½ teaspoons dried thyme)
- 1 cup milk or half-and-half
- 1 3 cups vegetable stock or Mushroom Stock
- ½ cup sour cream
- 2 tablespoons chopped dill
- Salt and black pepper
Let's Cook
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Step 1.
Melt in a Dutch oven or large saucepan over medium heat: 2 tablespoons butter
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Step 2.
Add and cook, stirring, until softened, 6 to 8 minutes: 1 large onion, chopped
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Step 3.
Add: 1 pound assorted mushrooms, sliced
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Step 4.
Sauté until the mushrooms release their liquid and wilt a bit, about 8 minutes. Add and stir until combined: 3 tablespoons all-purpose flour; 1 tablespoon smoked paprika; (1 ½ teaspoons dried thyme)
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Step 5.
Whisk in: 1 cup milk or half-and-half; 3 cups vegetable stock or Mushroom Stock
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Step 6.
Bring to a simmer, cover, reduce the heat to low, and cook for 15 minutes. Remove from the heat and whisk in: ½ cup sour cream; 2 tablespoons chopped dill
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Step 7.
Taste and season to taste with: Salt and black pepper