Ingredients
Produce
- 1 large yellow onion
- 1 pound cremini mushrooms, sliced
- 2 tablespoons chopped Italian parsley
- 1 tablespoon fresh lemon juice (from 1 lemon)
Pantry
- 4 tablespoons (½ stick) salted butter
- 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
Dairy
- 1 cup whole milk
- ¼ cup sour cream, plus more for serving
Instructions
- Sauté onions and mushrooms: Melt the butter in a large pot over medium heat. Once melted and bubbling, add the sliced onion and mushrooms. Cook while stirring occasionally until the onion is soft and translucent and the mushrooms have released their liquid, about 8 minutes.
- Add liquids and herbs: Pour in the vegetable or chicken stock, dry white wine, dried dill, fresh thyme leaves, sweet paprika, Worcestershire sauce, and kosher salt. Bring the mixture to a boil over high heat, then reduce the heat to low and simmer, stirring occasionally until the liquid has reduced by one third, about 10 minutes.
- Make milk-flour mixture and thicken soup: In a small bowl, whisk together the all-purpose flour and whole milk until smooth. Slowly pour this mixture into the soup while stirring constantly. Continue cooking and stirring occasionally until the soup thickens, approximately 10 more minutes.
- Finish with sour cream and lemon juice: Remove the pot from heat. Stir in the sour cream and fresh lemon juice until fully incorporated and the soup is smooth.
- Serve: Ladle the soup into bowls and garnish each serving with a dollop of sour cream, chopped parsley, and freshly cracked black pepper for a flavorful finish.
Notes
- Use vegetable stock for a vegetarian version or chicken stock for a richer flavor.
- Adjust sour cream amount to your liking for creaminess.
- Dry white wine adds depth; omit for a non-alcoholic variation and replace with additional stock.
- Make sure to whisk flour and milk thoroughly to avoid lumps.
- Garnishing with fresh parsley and black pepper enhances freshness and flavor balance.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Hungarian
- Diet: Vegetarian
