Hungarian Creamy Mushroom Soup
Adapted from a NYT recipe. We made this recipe on a chilly Friday night and paired it with a light salad and homemade dinner rolls. The hot paprika I used gave this soup a nice kick and I wish I had added more mushrooms!
Ingredients
- 4 tbspunsalted butter
- 1 lbwhite button or cremini mushrooms, thinly sliced (about 6 cups)
- 1 cupfinely chopped yellow onion
- Salt and pepper
- 3garlic cloves, minced
- 1 tbspHungarian hot paprika
- 3 tspfresh dill
- 0.5 tspdried thyme
- 3 cuplow-sodium chicken, mushroom or vegetable broth
- 1 tspWorcestershire sauce
- 3 tbspall-purpose flour
- 1 cupwhole milk
- 0.25 cupsour cream, plus more for serving (optional)
- 1 tbsplemon juice
- 0.25 cupchopped parsley
- crispy oyster mushroom, for garnish
Instructions
- 1
In a large Dutch oven or pot, melt butter over medium. Add mushrooms and onion, season with salt and pepper, and cook, stirring occasionally, until softened and all of the liquid has been absorbed, 10 minutes. Continue to cook, stirring occasionally, until vegetables are lightly caramelized, 5 minutes.
- 2
Stir in garlic, paprika, dill and thyme until well blended, then add broth and Worcestershire sauce. Bring to a boil, stirring to lift up any browned bits on the bottom of the pot. Cover, reduce heat to low and cook, stirring occasionally, to allow flavors to meld, 10 minutes.
- 3
Place flour in a small bowl; whisk in milk until smooth. Add milk mixture to the pot (reserving the bowl) and cook, stirring occasionally, until soup has thickened slightly, about 5 minutes. Turn off heat.
- 4
While soup thickens, place sour cream in the small bowl and whisk in ¼ cup of the soup, 1 tablespoon at a time, until well blended. (Tempering the sour cream will prevent it from curdling when added to the hot soup.) Add sour cream mixture and lemon juice to the pot and mix well. Season with salt and pepper.
- 5
Divide soup among bowls and top with parsley and a dollop of sour cream, if desired. Serve warm, with crusty bread on the side. (The soup can be stored in the refrigerator for 3 days or frozen for up to 3 months. To reheat, simply thaw then warm in a saucepan over low heat, whisking, until warm.)