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Hungarian Mushroom Soup
5 from 51 votes

Hungarian Mushroom Soup

Hungarian Mushroom Soup blends cremini and shiitake mushrooms sautéed with onion in butter, then simmered with dry white wine, vegetable stock, and warm spices like paprika, dill, and thyme. The soup is thickened with a milk and flour mixture and finished with sour cream, lemon zest, and fresh parsley for brightness and creaminess.

Prep Time
15 mins
Cook Time
50 mins
Total Time
1 hr 5 mins
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Vegetarian

Ingredients

  • 3 tablespoons butter unsalted
  • 1 sweet onion diced
  • 1 ½ pounds cremini mushrooms sliced
  • 4 ounces shiitake mushrooms stemmed and diced
  • ½ cup white wine dry
  • 4 cups vegetable stock
  • 2 tablespoons soy sauce reduced sodium
  • 2 teaspoons paprika Hungarian or sweet
  • 1 ½ teaspoons dill dried
  • 5 prigs thyme fresh
  • 1 bay leaf
  • 3 tablespoons all-purpose flour
  • 1 ½ cups milk whole
  • ¼ cup sour cream
  • 2 teaspoons lemon zest
  • 1 tablespoon lemon juice freshly squeezed
  • 2 tablespoons parsley chopped fresh leaves
  • salt to taste, Kosher salt and freshly ground
  • black pepper to taste, Kosher salt and freshly ground

Instructions

    Cup of Yum
  1. Melt butter in a large stockpot or Dutch oven over medium heat. Add onion and mushrooms, and cook, stirring occasionally, until tender and mushrooms start to brown, about 16-20 minutes.
  2. Stir in wine, scraping any browned bits from the bottom of the Dutch oven.
  3. Stir in vegetable stock, soy sauce, paprika, dill, thyme and bay leaf.
  4. Bring to a boil; reduce heat and simmer until slightly reduced and flavors have blended, about 15-20 minutes.
  5. In a small bowl, whisk together flour and milk. Stir in flour mixture into the Dutch oven until thickened, about 10 minutes.
  6. Reduce heat to low; stir in sour cream, lemon zest, lemon juice and parsley; season with salt and pepper, to taste.
  7. Serve immediately.