Hungarian Mushroom Soup

• servings: 4 servings
• active time: 15 minutes
• total time: 45 minutes

Ingredients

4 tablespoons (½ stick) salted butter

1 large yellow onion

1 pound cremini mushrooms, sliced

2 cups vegetable stock or chicken stock

½ cup dry white wine, such as sauvignon blanc

2 teaspoons dried dill

2 teaspoons fresh thyme leaves

2 teaspoons sweet paprika

2 tablespoons Worcestershire sauce

1 teaspoon kosher salt

3 tablespoons all-purpose flour

1 cup whole milk

¼ cup sour cream, plus more for serving

1 tablespoon fresh lemon juice, (from 1 lemon)

2 tablespoons chopped Italian parsley

Freshly cracked black pepper, for serving

Directions

Cook the onions and mushrooms.

Melt the butter in a large pot over medium heat. Once the butter is bubbling, add the onion and mushrooms. Cook, stirring occasionally, until the onion is softened and translucent and the mushrooms have released their liquid, about 8 minutes.

Add liquid.

Pour in the stock, wine, dill, thyme, paprika, Worcestershire sauce, and salt. Increase the heat to high and bring to a boil. Reduce to low and simmer, stirring occasionally, until the liquid has reduced by one third, about 10 minutes.

Thicken the soup.

In a small bowl, whisk together the flour and milk until completely smooth. Slowly pour the milk mixture into the soup, stirring constantly. Continue to cook, stirring occasionally, until the soup thickens, about 10 more minutes.

Stir in sour cream.

Remove the pot from the heat. Stir in the sour cream and lemon juice until fully incorporated and smooth.

Garnish and serve

Ladle the soup into bowls and top with a small scoop of sour cream, chopped parsley and freshly cracked black pepper.

Nutrition

• Calories: 363
• Total Fat: 17 g
• Saturated Fat: 10 g
• Cholesterol: 43 mg
• Sodium: 593 mg
• Total Carbohydrate: 35 g
• Dietary Fiber: 3 g
• Total Sugars: 10 g
• Protein: 11 g