Description
A rich and creamy soup made with earthy mushrooms, sweet paprika, and a touch of dill, finished with sour cream.
Ingredients
Scale
- 4 tbsp salted butter (57g)
- 1 large yellow onion, chopped
- 1 lb cremini mushrooms, sliced (450g)
- 2 cups vegetable stock (480ml)
- ½ cup dry white wine (120ml)
- 2 tsp dried dill
- 2 tsp fresh thyme leaves
- 2 tsp sweet paprika
- 2 tbsp Worcestershire sauce (30ml)
- 1 tsp kosher salt
- 3 tbsp all-purpose flour (28g)
- 1 cup whole milk (240ml)
- ¼ cup sour cream (60g), plus more for serving
- 1 tbsp fresh lemon juice (15ml)
- 2 tbsp chopped fresh parsley, for garnish
- Freshly cracked black pepper, for serving
Instructions
- Melt the butter in a large pot or Dutch oven over medium heat. Add the chopped onion and sliced mushrooms. Cook, stirring occasionally, until the onions are soft and the mushrooms have released their liquid and started to brown, about 8-10 minutes.
- Pour in the vegetable stock, white wine, dried dill, thyme, sweet paprika, Worcestershire sauce, and salt. Stir to combine.
- Increase the heat to bring the mixture to a boil, then reduce the heat to low and let it simmer. Cook for about 10 minutes, allowing the liquid to reduce slightly and the flavors to meld.
- In a small bowl, whisk the all-purpose flour and whole milk together until no lumps remain.
- Slowly pour the milk and flour mixture into the simmering soup, whisking constantly to prevent lumps. Continue to simmer, stirring often, until the soup has thickened, about 10 minutes.
- Remove the pot from the heat. In a separate small bowl, place the sour cream. Add a ladleful of the hot soup to the sour cream and stir until smooth. This tempers the sour cream and prevents it from curdling.
- Pour the tempered sour cream mixture back into the soup pot. Stir in the fresh lemon juice. Taste and adjust seasoning with more salt if needed.
- Ladle the soup into bowls. Garnish with a dollop of sour cream, chopped fresh parsley, and a few cracks of black pepper before serving.
Notes
- To prevent the sour cream from curdling, it is important to temper it by mixing it with a little of the warm soup before adding it to the pot. Also, do not let the soup boil after adding the sour cream.
- For a gluten-free version, you can substitute the all-purpose flour with a cornstarch slurry. Mix 1 ½ tablespoons of cornstarch with 3 tablespoons of cold water and stir it into the soup to thicken.
- If you prefer a thicker soup, let it simmer for a few extra minutes after adding the flour and milk slurry. For a thinner soup, add a splash more vegetable stock.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Hungarian