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 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.
I paired this soup with WillaKenzie Estate’s Pierre Léon Pinot Noir. I figured it would be an amazing pairing since the grapes come from roughly the same area where we foraged for our mushrooms. It has a beautiful, earthy notes with just a hint of smoke over bright acidity with black and red fruit flavors . It balances this creamy Hungarian Mushroom Soup perfectly and just begs you to pair every bite with a sip.
I have to say that it’s the perfect wine for this Fall season. I’m quite enamored with this beautiful bottle of wine.
Do you have any favorite soup recipes that are your go-to on chilly days? I’d love to hear in the comments below!
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.
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.
I teamed up with WillaKenzie Estate to bring you this post. As always, all opinions are my own.
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.
Looking for more creamy soup recipes? Be sure to try these too: