Description
A rich and flavorful soup combining earthy mushrooms, warm paprika, and delightful creaminess, perfect for chilly evenings.
Ingredients
Scale
- 3 tablespoons olive oil
- 1 ½ pounds mixed mushrooms, trimmed and sliced into ¼-inch pieces
- 2 cups diced yellow onions
- 3 tablespoons unsalted butter
- ¼ cup all-purpose flour
- 4 teaspoons sweet mild paprika
- 1 tablespoon chopped fresh dill (or 2 teaspoons dried dill)
- Kosher salt and cracked black pepper, to taste
- ½ cup dry white wine
- 3 cups low-sodium chicken or vegetable broth
- 2 tablespoons low-sodium soy sauce
- 1 ½ cups whole milk
- ¾ cup sour cream
- 2 tablespoons white wine vinegar or sherry vinegar
- ½ cup chopped fresh parsley for garnishing
Instructions
- In a large pot or Dutch oven, heat the olive oil over medium heat.
- Add the sliced mushrooms and diced onions. Cook, stirring occasionally, until the onions become translucent and the mushrooms shrink in size, approximately 15 minutes.
- Transfer the cooked mushrooms and onions to a bowl and set aside.
- In the now-empty pot, add the unsalted butter and let it melt over medium heat. Whisk in the flour, sweet paprika, dill, salt, and pepper. Cook this mixture for 1 minute while whisking constantly to form a roux.
- Pour in the dry white wine and whisk until it has mostly evaporated.
- Gradually whisk in the broth, ensuring the flour mixture dissolves completely. Stir in the soy sauce and the reserved mushroom mixture.
- Bring the soup to a gentle simmer and allow it to cook for about 5 minutes until the liquid has reduced by half.
- Stir in the milk and sour cream, bringing the soup back to a simmer, then add the vinegar.
- Remove from heat, add chopped fresh parsley, and season with additional pepper to taste.
Notes
Serve hot, garnished with extra parsley and a drizzle of olive oil. Pair with crusty bread or a side salad. Leftovers can be stored in the fridge for 3-4 days or frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Hungarian
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 5g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 40mg