Hungarian Mushroom Soup
Hungarian mushroom soup is like regular cream of mushroom soup on steriods. The addition of paprika and fresh dill make this dish spectacular. I make this soup for potlucks and guests and it always gets rave reviews. It's quite the crowd pleaser, I must say. I like to finish a hot bowl of this comforting soup with a dollop of sour cream and some more fresh dill. Mmm... cozy.
Servings: 6
Calories: 255kcal
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.