This Hungarian Mushroom Soup with Fresh Dill is creamy, with hints of smokiness and a great umami flavor. It’s the perfect bowl of soup to warm up with this winter!
This past month in Portland has felt a bit like my days of living in snowy, frigid New York. The snow and ice here is out of the ordinary and I’m thanking my lucky stars that I purchased these boots in November – A birthday gift to myself. I really didn’t think I’d get much use out of them, except for when we went up to the mountains, but I’ve been wearing them more than my normal shoes lately. Purchase justified.
Also justified by the chilly temperatures is the fact that I’ve cooked up four new soup recipes in the past month – Starting with this Sausage, Kale & Lentil Soup, then this Creamy Lemon Dill Chicken Soup, followed by this Smoky Chipotle Potato Soup – and then this – Hungarian Mushroom Soup with Fresh Dill, which came about at the request of Rick – I was running low on new recipe ideas, and he suggested I give it a whirl. So, I started perusing the internet for recipes… They all seemed very similar. Mushrooms, paprika and some sour cream for a bit of tang and creaminess. Some used heavy cream, some had dill and some did not, and I found that a couple added in a bit of soy sauce – That intrigued me.
I thought that that soy sauce must give the soup a really great umami flavor – That earthy, round, slightly indescribable flavor that just gives dishes an extra oomph. I added a bit to the soup, and tasted it, and then added some more – About three tablespoons gave just that hint of something extra, it was noticeable, but not overly so. And, instead of heavy cream, I used milk to lighten things up a bit, but I still kept a hefty dose of that sour cream in there to give the soup a nice creaminess and tang – And, to add to that hint of tangy, acidity, I added a splash of lemon juice in there too… It was just right. Note: If you don’t have fresh lemon juice on hand, a splash of red wine vinegar would work here as well.
Oh, and about those mushrooms… I just used the plain, white button mushrooms – That’s all our store had in stock during the Snowpocalypse. However, I think that crimini mushrooms would be fantastic in here as well. You could even use a combination of the two.
To finish the soup off, I threw in some fresh dill and parsley to brighten up the soup a bit, and add that extra fresh flavor. The result was a richly, umami backed, creamy soup with those flavors that just beg you to eat bowl after bowl. My toes were warm, my belly was full, and my glass of Pinot paired with it went down way too easy as the snow came down outside…
Do you have any favorite soup recipes that are your go-to on chilly, winter days? I’d love to hear in the comments below!
- 4 Tbsp. butter
- 1 large onion, diced
- 1 lb. mushrooms, sliced (white or crimini)
- 3 Tbsp. flour
- 1 Tbsp. paprika
- 3 cups vegetable stock, chicken stock or bone broth
- 3 Tbsp. soy sauce
- 1 cup 2% milk
- ½ cup sour cream
- 1 Tbsp. lemon juice
- 1 Tbsp. chopped fresh dill (or 2 tsp. dried dill)
- ¼ cup chopped fresh parsley
- Salt and pepper, to taste
- Melt the butter in a large sauce pan over medium heat, add the onions and mushrooms and cook until the mushrooms have released their liquids and it has evaporated, about 10-15 minutes.
- Mix in the flour and paprika and let it cook for 2-3 minutes.
- Add the stock, soy sauce and milk, bring to a gentle boil, reduce the heat and simmer for 10 minutes.
- Remove from heat and mix in the sour cream, lemon juice, dill and parsley. Season to taste with salt and pepper.
Wine Pairings for Hungarian Mushroom Soup:
- Pinot Noir has an earthy, mushroom backed flavor profile with a hint of acidity – It pairs perfectly with this soup.
- A dry Rosé is another great option – Lightly acidic, with a good body that stands up to this hearty soup.