Description
A creamy, cozy, full-flavored mushroom soup featuring paprika, dill and sour cream. Delicious with a chunk of crusty baguette!
Ingredients
Scale
- 3 tablespoons olive oil
- 1 ½ pounds mixed mushrooms, trimmed and sliced ¼-inch thick
- 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
- ½ cup vegetable broth
- 3 cups low-sodium chicken broth or vegetable broth
- 2 tablespoons low-sodium soy sauce
- 1 ½ cups whole milk
- ¾ cup sour cream
- 2 tablespoons lemon juice
- ½ cup chopped fresh parsley
Instructions
- Cook Mushrooms: Heat oil in a large pot or Dutch oven over medium. Add mushrooms and onions and cook, stirring occasionally, until onions are translucent and mushrooms have shrunk in size by half, about 15 minutes.
- Reserve: Transfer onions and mushrooms to a bowl.
- Make Roux: Add butter to now empty pot and melt over medium heat. Whisk in flour, paprika, dill, 1 teaspoon salt, and 1 teaspoon pepper; cook, whisking constantly, 1 minute. Deglaze pan with vegetable broth, whisking, until evaporated.
- Simmer: Whisk broth in by increments, allowing flour mixture to adequately dissolve into broth before adding more. Stir in soy sauce and reserved mushroom mixture. Bring soup to a simmer and cook until liquid has reduced by half, about 5 minutes.
- Finish: Whisk in milk and sour cream, bring soup back to a simmer then stir in lemon juice. Off heat, add parsley and season with pepper to taste.
Notes
For a gluten-free version, substitute the all-purpose flour with sorghum flour or a 1:1 gluten-free flour blend. To ensure a smooth consistency, whisk cold sour cream with a bit of milk before adding it to the pot.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Hungarian
Nutrition
- Serving Size: 1.4 cups
- Calories: 347 kcal
- Sugar: 8 g
- Sodium: 975 mg
- Fat: 24 g
- Saturated Fat: 11 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 11 g
- Cholesterol: 40 mg
Keywords: Hungarian mushroom soup, creamy mushroom soup, paprika soup, vegetarian mushroom soup