Ingredients
Soup Base
- 3 tablespoons olive oil
- 1 ½ pounds mixed mushrooms, trimmed and sliced ¼-inch thick
- 2 cups diced yellow onions
- 3 tablespoons unsalted butter
- ¼ cup all-purpose flour
- 4 teaspoons sweet mild paprika
- 1 tablespoon chopped fresh dill or 2 teaspoons dried dill
- Kosher salt and cracked black pepper, to taste
- ½ cup dry white wine, such as Sauvignon Blanc
- 3 cups low-sodium chicken broth or vegetable broth
- 2 tablespoons low-sodium soy sauce
Dairy and Finishing Touches
- 1 ½ cups whole milk
- ¾ cup sour cream
- 2 tablespoons white wine vinegar or sherry vinegar
- ½ cup chopped fresh parsley
Instructions
- Sauté Mushrooms and Onions: Heat olive oil in a large pot or Dutch oven over medium heat. Add the sliced mushrooms and diced onions and cook, stirring occasionally, until the onions become translucent and the mushrooms shrink to about half their original size, roughly 15 minutes.
- Set Aside Mushrooms and Onions: Transfer the cooked mushroom and onion mixture into a separate bowl and set aside for later use.
- Prepare the Roux and Seasoning: In the now-empty pot, melt the unsalted butter over medium heat. Whisk in the all-purpose flour, sweet paprika, dill, 1 teaspoon kosher salt, and 1 teaspoon cracked black pepper. Cook this mixture, whisking constantly, for 1 minute to develop the flavors and cook out the raw flour taste. Then, deglaze the pan by whisking in the dry white wine, allowing it to evaporate completely.
- Add Broth and Simmer: Gradually whisk in the chicken or vegetable broth in increments, taking care to allow the flour mixture to dissolve fully before adding more. Stir in the low-sodium soy sauce and then return the reserved mushroom and onion mixture to the pot. Bring the soup to a gentle simmer and cook until the liquid reduces by half, approximately 5 minutes.
- Add Milk, Sour Cream, and Vinegar: Stir in the whole milk and sour cream, then bring the soup back to a simmer. Afterward, stir in the white wine or sherry vinegar, and finish by adding the fresh chopped parsley just before serving to add freshness and color.
Notes
- For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend or cornstarch.
- You can use vegetable broth to make the soup vegetarian.
- Adjust the sour cream quantity based on your preference for creaminess.
- Serve with crusty bread or over cooked noodles for a fuller meal.
- The soup can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Hungarian