Ingredients
Soup Base
- 4 tablespoons salted butter
- 1 ½ cups white onions, chopped
- 1 lb. mushrooms, sliced (crimini, button, or similar)
- 2 teaspoons dried dill weed
- 1 teaspoon dried thyme (optional)
- 1 teaspoon dried mushroom powder (optional)
- 1 tablespoon sweet paprika
- 2 cloves garlic, grated
Broth and Thickening
- 2 ½ cups low sodium chicken stock or vegetable stock
- 2 tablespoons low sodium soy sauce
- 1 tablespoon freshly squeezed lemon juice
- 3 tablespoons all-purpose flour
- 1 cup half and half or whole milk
Finishing Touches
- ⅓ cup creme fraiche or sour cream, room temperature
- 3 tablespoons chopped parsley
Instructions
- Saute: In a Dutch oven or soup pot, melt the salted butter over medium heat. Add the chopped onions and sliced mushrooms and sauté for about 5 minutes. Then season with dried dill, dried thyme (if using), and sweet paprika. Continue cooking the mushrooms and onions for another 7-10 minutes, stirring frequently. About 30 seconds before they finish, sprinkle in the grated garlic and dried mushroom powder, stirring to combine.
- Whisk: Slowly pour in the chicken or vegetable stock, along with the low sodium soy sauce and freshly squeezed lemon juice. Scrape the bottom of the pot to loosen any browned bits. Allow the soup to come to a simmer, then cook for 5 minutes to reduce slightly. Meanwhile, whisk together the flour and half and half (or milk) until smooth in a small bowl or shake well together in a mason jar. Pour this mixture into the simmering soup, stirring continuously, and cook for an additional 8-10 minutes until the soup thickens.
- Finish: Remove the soup from heat. Gradually stir in the room temperature sour cream or creme fraiche to avoid curdling, blending it smoothly into the soup. Sprinkle chopped parsley on top as garnish. Serve the soup warm, ideally alongside grilled bread rubbed with a cut clove of garlic for an authentic touch.
Notes
- For a vegetarian version, use vegetable stock instead of chicken stock and substitue soy sauce accordingly.
- Room temperature sour cream or creme fraiche helps prevent curdling when added to hot soup.
- Grilled bread rubbed with garlic adds a wonderful aromatic accompaniment to the soup.
- Adjust the consistency by adding more stock if the soup becomes too thick.
- Using dried mushroom powder intensifies the mushroom flavor but is optional.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Hungarian
