Hungarian Mushroom Soup with Dill and Paprika
A creamy mushroom soup seasoned with sweet paprika and dill, finished with sour cream and lemon.
Equipment
- Large pot
- Small skillet
- Whisk
- Wooden spoon
Ingredients
Main Ingredients
- 4 tbsp unsalted butter
- 2 cup diced yellow onions
- 1 lb fresh button mushrooms sliced, 1 cup reserved for garnish
- 2 tsp dried dill weed
- 1 tbsp Hungarian sweet paprika
- 1 tbsp low sodium soy sauce
- 2 cup low sodium vegetable broth
- 2 tbsp cornstarch
- 1 cup whole milk
- ½ cup sour cream
- 2 tsp lemon juice
- ¼ cup chopped fresh parsley
- ½ tsp kosher salt
- ¼ tsp ground black pepper
- 1 pinch cayenne pepper
Instructions
Cooking
- Brown the garnish. Cook the reserved mushrooms in 1 tablespoon butter in a small skillet for 4 to 5 minutes until browned, then set aside.
- Build the base. Melt 3 tablespoons butter in a large pot, cook the onions for 5 minutes, then add the sliced mushrooms and cook 5 minutes more.
- Simmer. Stir in dill, paprika, soy sauce, and broth, cover, and simmer on medium low for 15 minutes.
- Thicken. Whisk cornstarch into the milk, add it to the pot, and simmer 10 minutes until the soup coats a spoon.
- Finish. Off the heat, stir in sour cream, lemon juice, parsley, salt, pepper, and cayenne, then warm gently without boiling.
- Serve. Ladle into bowls and top with the browned mushrooms.
Notes
Substitutions: Use cremini mushrooms for a deeper flavor, or fresh dill for dried.
Tips: Do not boil the soup after adding sour cream.
Storage: Refrigerate for up to 3 days. Do not freeze.