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Every time I make this soup, someone asks for the recipe. Do you love regular cream of mushroom soup? Good. You’re in the right place. Because cream of mushroom soup with the addition of dill, paprika and tangy sour cream will blow your socks off.
When I lived in Winnipeg, MB and used to frequent a lovely cafe called Daily Grind Coffee with one of my besties. We’d catch up over (several) chai lattes, ham & turkey sandwiches, and my absolute favourite: Hungarian mushroom soup. Before seeing it on their menu board, I had never heard of, let alone tasted, Hungarian mushroom soup. But as you may have heard, I love mushrooms, so I was like, let’s get this show on the road baby. And it changed my life forever. Wow did I ever eat a lot of this soup. I craved it all the time!
And so we adapt.
In 2015 I moved to Victoria, BC, I was left with a Daily Grind shaped hole in my heart. I needed this soup in my life. So, over the years I’ve developed this recipe, which I think is a pretty good stand in for Daily Grind’s famous soup. This creamy soup is packed full of savoury flavour and one heck of a soup to dunk your grilled cheese into. Or, of course, a ham & turkey sammie.
Crimini mushrooms are my choice in this recipe but you could use a combination of your favourite mushrooms. And if you want to play around with the type of paprika in this recipe, I say go for it. I like hot paprika for that little kick it gives but smoked or sweet paprika would also be delicious.
Pro tip: Replace the beef broth with vegetable broth to make this dish vegetarian. The beef stock definitely boosts up the savouriness of the soup, which is why it’s my top choice but veggie stock is still totally delish.
Hungarian Mushroom Soup
Ingredients
- 3 tbsp olive oil
- 1 medium onion finely diced
- 4 cloves garlic minced
- 3 cups sliced crimini mushrooms
- 2 tbsp butter
- 2 tbsp flour
- 4 cups beef stock
- 2 tbsp hot paprika
- 1 tbsp smoked paprika
- 2 tbsp minced dill plus more for topping
- 1 tbsp garlic powder
- 1 cup sour cream plus more for topping
- ½ cup heavy cream
- sea salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat.
- When oil is hot, add onion and sauté until onions start to brown, about 10 minutes.
- Add mushrooms and garlic and continue to sauté until mushrooms are browned, about 10 minutes.
- Once mushrooms are browned, add butter to the pot and let melt. Once melted, sprinkle flour over the mixture and sauté for a few minutes until flour is completely incorporated.
- Add beef stock, paprika, dill, and garlic powder and stir to combine.
- Let soup come to a low bubble and then turn down to medium-low heat and simmer for 15 minutes.
- In a bowl, mix heavy cream and sour cream together. Add sour cream mixture to soup and stir to combine.
- Season with sea salt and pepper to taste.
- To serve, ladle soup into bowls and plop on a dollop of sour cream and a sprinkle of fresh dill. Best served with good bread to soak up that tasty soup.
