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Hungarian Mushroom Soup with Dill, Thyme, and Paprika Recipe

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4.2 from 82 reviews

  • Author: Ezabella
  • Total Time: 1 hour 5 minutes
  • Yield: 6 servings
  • Diet: Vegetarian

Description

A rich and creamy Hungarian mushroom soup featuring a blend of cremini and shiitake mushrooms, infused with fresh dill, thyme, and smoky paprika. This comforting soup is thickened with a milk and flour mixture, then finished with lemon zest and sour cream for a perfect balance of flavors. Serve hot with crusty bread for a satisfying meal.

Ingredients

Main Ingredients

  • 3 tablespoons unsalted butter
  • 1 sweet onion, diced
  • 1 ½ pounds cremini mushrooms, sliced
  • 4 ounces shiitake mushrooms, stemmed and diced
  • ½ cup dry white wine
  • 4 cups vegetable stock
  • 2 tablespoons reduced sodium soy sauce
  • 2 teaspoons Hungarian or sweet paprika
  • 1 ½ teaspoons dried dill
  • 5 sprigs fresh thyme
  • 1 bay leaf

Thickening and Finishing

  • 3 tablespoons all-purpose flour
  • 1 ½ cups whole milk
  • ¼ cup sour cream
  • 2 teaspoons lemon zest
  • 1 tablespoon freshly squeezed lemon juice
  • 2 tablespoons chopped fresh parsley leaves
  • Kosher salt and freshly ground black pepper, to taste

Instructions

  1. Sauté Mushrooms and Onion: Melt the butter in a large stockpot or Dutch oven over medium heat. Add the diced onion and sliced mushrooms, cooking and stirring occasionally until the vegetables are tender and the mushrooms start to brown, about 16 to 20 minutes.
  2. Deglaze with Wine: Pour in the dry white wine and stir, scraping up any browned bits stuck to the bottom of the pot to incorporate their flavor.
  3. Add Broth and Seasonings: Stir in the vegetable stock, reduced sodium soy sauce, Hungarian or sweet paprika, dried dill, fresh thyme sprigs, and bay leaf. Bring the mixture to a boil, then reduce the heat to a simmer. Let it cook until slightly reduced and flavors meld, about 15 to 20 minutes.
  4. Prepare Thickening Mixture: In a small bowl, whisk together the all-purpose flour and whole milk until smooth.
  5. Thicken the Soup: Slowly stir the milk and flour mixture into the simmering soup. Continue to cook and stir until the soup thickens, approximately 10 minutes.
  6. Finish and Season: Reduce the heat to low. Stir in the sour cream, lemon zest, freshly squeezed lemon juice, and chopped parsley. Season to taste with kosher salt and freshly ground black pepper.
  7. Serve: Remove the thyme sprigs and bay leaf before serving. Ladle the soup into bowls and optionally top with an extra dollop of sour cream. Serve immediately with crusty bread for a comforting meal.

Notes

  • Use a combination of cremini and shiitake mushrooms for a deeper, richer flavor.
  • Be sure to cook the mushrooms until browned to develop umami.
  • Adjust the thickness by adding more milk if the soup becomes too thick after adding the flour mixture.
  • Remove thyme sprigs and bay leaf before serving to avoid an overpowering herb flavor.
  • For a dairy-free version, substitute coconut milk and omit sour cream, or use a plant-based sour cream alternative.
  • Serve with crusty bread or garlic bread for a fuller meal.
  • If you prefer a smoother texture, partially blend the soup before finishing with sour cream and lemon zest.
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Hungarian

Find it online: https://kitchenloving.com/hungarian-mushroom-soup-with-dill-thyme-and-paprika-recipe/