This Hungarian Mushroom Soup with Fresh Dill is creamy, with hints of smokiness and a great umami flavor. It’s the perfect bowl of soup to warm up with this winter! | platingsandpairings.comThis past month in Portland has felt a bit like my days of living in snowy, frigid New York. The snow and ice here is out of the ordinary and I’m thanking my lucky stars that I purchased these boots in November – A birthday gift to myself. I really didn’t think I’d get much use out of them, except for when we went up to the mountains, but I’ve been wearing them more than my normal shoes lately. Purchase justified.

Also justified by the chilly temperatures is the fact that I’ve cooked up four new soup recipes in the past month – Starting with this Sausage, Kale & Lentil Soup, then this Creamy Lemon Dill Chicken Soup, followed by this Smoky Chipotle Potato Soup – and then this – Hungarian Mushroom Soup with Fresh Dill, which came about 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.

  • 4 Tbsp . butter
  • 1 large onion diced
  • 1 lb . mushrooms sliced (white or crimini)
  • 3 Tbsp . flour
  • 1 Tbsp . paprika
  • 3 cups vegetable stock chicken stock or bone broth
  • 3 Tbsp . soy sauce
  • 1 cup 2% milk
  • 1/2 cup sour cream
  • 1 Tbsp . lemon juice
  • 1 Tbsp . chopped fresh dill or 2 tsp. dried dill
  • ¼ cup chopped fresh parsley
  • Salt and pepper to taste

  1. Melt the butter in a large sauce pan 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.
  2. Mix in the flour and paprika and let it cook for 2-3 minutes.
  3. Add the stock, soy sauce and milk, bring to a gentle boil, reduce the heat and simmer for 10 minutes.
  4. Remove from heat and mix in the sour cream, lemon juice, dill and parsley. Season to taste with salt and pepper.