Creamy Hungarian Mushroom Soup

  • 6 Tbsp butter
  • 1 large onion, small diced
  • 1.5 lbs mushrooms, sliced (button or portobello mushrooms work great)
  • 2 Tbsp fresh dill, minced; or 1 Tbsp dry dill
  • 2 tsp paprika
  • 1 qt chicken or vegetable stock
  • 1/2 cup flour
  • 1 qt milk
  • 1/2 cup sour cream
  • Kosher salt and fresh cracked black pepper to taste
  • 1 Tbsp parsley, minced

Mushroom–soup lovers, this soup is for you! It’s hearty, and the fresh dill and parsley add plenty of flavor.

  1. Melt the butter in a large soup pot over medium heat and add the onions.  Saute until soft and fragrant, about 5 minutes.  
  2. Add the mushrooms and saute until juice is rendered out, about 7-8 minutes. Add the dill and paprika, and mix well.  
  3. Add the flour and cook together over medium heat for 1-2 minutes, stirring frequently to make sure the flour does not burn.  
  4. Add the stock and mix well with a whisk to get any flour clumps out.  Bring the mixture to a simmer.  
  5. Add the milk and return mixture to simmer.  It should thicken as it is brought to a simmer.  
  6. Remove from the heat, add the sour cream and season with salt and pepper to taste.  Finish with fresh chopped parsley.
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