This Hungarian Mushroom Soup with Fresh Dill is rich, with hints of smokiness and a great umami flavor. It’s the perfect bowl of soup to warm up with this season!
Last month I had the unique opportunity to go mushroom foraging with one of our local Oregon winemakers and a group of about ten other people. We headed out at the crack of dawn on a chilly, foggy morning, drove to an undisclosed location, and starting hiking through the woods.
About five minutes into our hike, our guide, Shane, discovered the first chanterelle mushroom. I had no idea how he spotted it as it was buried under a heap of pine needles and about a foot off the trail, but there it was… And then I spotted the next one!
Chanterelles are actually fairly easy to find and identify. They’re a bright, golden yellow color, and they have gills that run the entire length of their body. There are also “false chanterelles” which are a bit lighter in color and you’ll find them growing on logs. I learned that “real” chanterelles will never grow on logs, so those are not the ones you want.
At the end of the day, I went home with a basket of about ten chanterelle mushrooms –a pretty good take home for my first foraging I would say…
What better way to put those chanterelles to use than in this Hungarian Mushroom Soup recipe.
I first made this soup 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 soy sauce must give the soup a really great umami flavor; that earthy, round, slightly indescribable flavor that just gives dishes an extra oomph. So, 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 sour cream to give the soup a nice creaminess and tang. To add to that hint of tangy acidity, I included a splash of lemon juice 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.
Since then, I’ve made this soup recipe dozens of times.
Of course, I don’t always have fresh foraged chanterelle mushrooms on hand. You probably won’t either. So, feel free to use plain, white button mushrooms or cremini mushrooms, you could even use a combination of the two.
To finish the soup off, I add in some fresh dill and parsley to brighten the dish and complement the earthy mushrooms with lovely herbaceous flavors. The result is a richly, umami backed, creamy soup that just begs you to eat bowl after bowl.
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 – Slightly acidic, with a good body that stands up to this hearty soup.
If you loved this Hungarian Mushroom Soup I would appreciate it so much if you would give this recipe a star review! Also, be sure to snap a picture of your finished dish and share it with me on Instagram using the hashtag #platingsandpairings and tagging me @platingsandpairings.
More creamy soup recipes:
- Creamy Italian Quinoa Soup
- Tomato Orange Soup
- Smoky Chipotle Potato Soup with Cheddar
- Slow Cooker Cauliflower Soup
- Curried Butternut Squash Soup
- Avgolemono Soup (Lemon Chicken Soup with Dill)
Hungarian Mushroom Soup
- 4 Tablespoons butter
- 1 large onion (diced )
- 1 pound mushrooms sliced (white, crimini and/or a mix of wild mushrooms like chanterelles)
- 3 Tablespoons flour
- 1 Tablespoon paprika
- 3 cups vegetable stock (chicken stock or bone broth)
- 3 Tablespoons soy sauce
- 1 cup 2% milk
- 1/2 cup sour cream
- 1 Tablespoon lemon juice
- 1 Tablespoon chopped fresh dill (or 2 tsp. dried dill)
- ¼ cup chopped fresh parsley
- Salt and pepper to taste
- Melt the butter in a large saucepan 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.
I teamed up with WillaKenzie Estate to bring you this post. As always, all opinions are my own.