Description
This classic Hungarian Mushroom Soup features tender cremini mushrooms simmered in a rich, creamy broth infused with Hungarian paprika, dill, and a touch of sherry. Finished with sour cream and fresh lemon juice, this comforting soup offers a perfect balance of earthy flavors and creamy texture, ideal for a hearty lunch or dinner.
Ingredients
Soup Base
- 4 tablespoons butter
- 1 cup chopped onions (about 1/2 of a medium onion)
- 1 pound cremini or button mushrooms, sliced thinly
- 1/4 cup sherry wine
- 1 teaspoon dried dill weed
- 1 teaspoon salt
- 1 tablespoon Hungarian paprika
- 2 cups chicken broth
- 1 tablespoon Worcestershire sauce
Thickening and Finishing
- 2 tablespoons cornstarch
- 1 cup half and half
- 1/2 cup sour cream, plus extra for serving
- 1 tablespoon freshly squeezed lemon juice
- 1 tablespoon minced flat-leaf Italian parsley
Instructions
- Heat the Butter and Sauté Onions: In a 4 or 5 quart soup pot or Dutch oven over medium heat, melt the butter. Once melted, add the chopped onions and sauté until they become soft and translucent, about 5 minutes.
- Add Mushrooms: Stir in the sliced mushrooms with the onions and butter. Cover the pot with a lid to help the mushrooms release their moisture and soften more quickly, cooking until they have browned slightly.
- Cook Off Alcohol: Pour in the sherry wine and stir. Allow it to cook for several minutes so the alcohol evaporates, leaving behind its rich flavor.
- Season the Soup: Add in the dried dill weed, salt, and Hungarian paprika, stirring to evenly distribute the spices throughout the mixture.
- Add Broth and Worcestershire Sauce: Increase the heat to medium-high and pour in the chicken broth and Worcestershire sauce. Bring the mixture up to a light simmer.
- Prepare Thickener: In a medium mixing bowl, whisk the cornstarch with several ladles of hot soup until smooth. Gradually pour this mixture back into the pot while stirring to prevent lumps.
- Simmer to Thicken: Adjust the heat to maintain a gentle simmer (avoid boiling) and cook for 15 minutes. Stir frequently to prevent mushrooms from sticking and to allow the soup to thicken into a gravy-like consistency.
- Reduce Heat: Lower the heat to low and wait until the bubbling stops completely to ensure gentle cooking.
- Mix Sour Cream and Half and Half: Whisk together the half and half with the sour cream in a separate bowl. Ladle two scoops of hot soup into the mixture and whisk until smooth to temper the cream mixture.
- Incorporate Cream Mixture: Stir the tempered cream mixture thoroughly into the soup, giving the broth a smoother texture with added body.
- Season with Lemon Juice and Salt: Stir in about half of the freshly squeezed lemon juice and a generous pinch of salt. Taste the soup and adjust by adding the remaining lemon juice and more salt as desired.
- Garnish and Serve: Sprinkle the minced parsley over the soup and serve immediately. Offer extra sour cream on the side as a topping if desired.
Notes
- Using Hungarian paprika is essential for authentic flavor and a rich color.
- Tempering the sour cream with hot soup prevents curdling when added.
- Sherry wine enhances depth but can be substituted with dry white wine if needed.
- Maintain a gentle simmer after adding cornstarch to avoid breaking the thickening process.
- Adjust seasoning and lemon juice to taste for a perfect balance of flavors.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Hungarian
