Description
A rich and creamy mushroom soup with Hungarian paprika, sour cream, and fresh dill for a comforting and flavorful dish.
Ingredients
Scale
For the Crust:
- 2 tablespoons unsalted butter
- 1 large onion, diced
- 1 pound fresh mushrooms, sliced
- 2 teaspoons Hungarian sweet paprika
- 1 teaspoon dried thyme
- 3 tablespoons all-purpose flour
- 4 cups vegetable broth
- 1 cup whole milk
- 1/2 cup sour cream
- 2 tablespoons fresh dill, chopped
- Salt and pepper to taste
Instructions
1. Prepare the Crust:
- Melt butter in a large pot over medium heat. Add diced onion and sauté until translucent, about 5 minutes.
- Add sliced mushrooms, paprika, and thyme. Cook until mushrooms release their juices and soften, about 8 minutes.
- Sprinkle flour over the mushroom mixture and stir well to coat. Cook for 1-2 minutes to remove the raw flour taste.
- Gradually whisk in vegetable broth and milk. Bring to a simmer and cook for 10-15 minutes, stirring occasionally, until slightly thickened.
- Remove from heat and stir in sour cream and fresh dill. Season with salt and pepper to taste.
- Serve warm, garnished with extra dill if desired.
Notes
You can customize the seasonings to taste.