Hungarian Mushroom Soup with Smoked Paprika and Cream
A rich and creamy mushroom soup infused with the smoky depth of Hungarian paprika and finished with a tang of sour cream and fresh dill.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Hungarian
Ingredients
Scale
- 1 lb Cremini or Button mushrooms, sliced
- 3 tbsp unsalted butter
- 1 medium onion, finely diced
- 3 cloves garlic, minced
- 2 tbsp smoked paprika
- 4 cups vegetable or beef broth
- 1/2 cup sour cream
- 1 tbsp lemon juice
- 2 tbsp fresh dill, chopped
- Salt and black pepper to taste
Instructions
- Melt butter in a large pot over medium-high heat. Add sliced mushrooms and sear without stirring for 3-4 minutes until browned, then stir and cook for another 5 minutes.
- Add diced onion and sauté for 5 minutes until translucent. Stir in minced garlic and cook for 1 minute more.
- Stir in smoked paprika and cook for 60 seconds to bloom the spice.
- Pour in broth, scraping the bottom of the pot to release the brown bits. Bring to a boil, then simmer on low for 20 minutes.
- Remove pot from heat. In a small bowl, whisk 1 ladle of hot soup into the sour cream to temper it.
- Stir the tempered cream and lemon juice back into the soup.
- Fold in fresh dill and season with salt and pepper before serving.