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Hungarian Mushroom Soup

Print Recipe
Course: Main Course, Soup
Keyword: main dish, Soup
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
This amazing creamy soup is great for a cold winter day. Pair it with rice or a panini or a salad and you have a great comforting meal for any evening!

Ingredients

  • 1 ½ pounds Baby bella mushrooms sliced
  • 3 cups Water
  • 1 Tablespoon Chicken bouillon
  • 1 Tablespoon Beef bouillon
  • ½ cup Dry white wine
  • 1 ½ cups Heavy cream
  • 4 Tablespoons Butter
  • 1 ½ cups White onion chopped (about 1 whole onion)
  • 3 cloves Garlic minced
  • 1 Tablespoon Worcestershire sauce
  • 4 Tablespoons Butter softened
  • 4 Tablespoons All purpose flour
  • 1 Tablespoon Fresh dill finely chopped
  • 2 teaspoons Fresh thyme finely chopped
  • 2 teaspoons Smoked paprika
  • ½ cup Sour cream
  • Salt and Pepper to Taste
  • 1 Tablespoon Lemon juice optional

Instructions

  • In a large Dutch oven over medium-high heat, melt 4 Tablespoons of butter. Add the onion and cook for 2 – 3 minutes stirring occasionally. Add the mushrooms and garlic and continue to cook for 8 minutes or until the mushrooms have released their liquids. Add the wine and cook for 2 more minutes to cook off the alcohol.
  • Add the water, bouillon, heavy cream, Worcestershire, dill, thyme, paprika, salt, and pepper. Cook for 15 minutes or until the soup mixture has reduced by ⅓.
  • In a small dish using a fork, mix together softened butter and flour. Add the butter mixture to the soup. Bring to a simmer.
  • Remove from heat and add the sour cream. Serve and enjoy!

Notes

  • Serve with wild rice for a nice touch of flavor.
  • I find it is best to wait until the soup has reduced some to add the salt and pepper.
  • I added a touch of Worcestershire because I am a fan of the flavor.
  • Adding a touch of brandy or a splash of hot sauce to the finished soup adds a nice bit of flavor but these are not necessary.