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5.0 from 51 votes

Hungarian Mushroom Soup

The creamiest mushroom soup with fresh dill, thyme, and paprika. Top with a dollop of sour cream and crusty bread!

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

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 prigs fresh thyme
  • 1 bay leaf
  • 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

    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.