Hungarian Mushroom Soup
Silky, paprika-spiced soup studded with tender cremini mushrooms in a rich, creamy broth.
Ingredients
Main
- 3 Tablespoons butter
- 1 Tablespoon olive oil
- 1 medium onion chopped
- 1.5 pounds cremini mushrooms trimmed and thinly sliced
- 2 teaspoons kosher salt plus more to taste
- 2 Tablespoons all-purpose flour
- 2 Tablespoons Hungarian paprika
- 3 cups low-sodium chicken broth
- 1 cup heavy cream
- 2 teaspoons fresh lemon juice
- Freshly ground black pepper to taste
- Chopped fresh chives for garnish
Instructions
Main
- In a large pot over medium heat, melt the butter with the oil.
- Add the onion and cook until soft, 6 to 8 minutes.
- Add the mushrooms, 2 teaspoons salt, and cook, stirring occasionally, until the mushrooms are soft and golden, 8 to 10 minutes.
- Sprinkle in the flour and cook, stirring constantly, 1 minute.
- Stir in the paprika, and cook until fragrant, 30 seconds.
- Slowly pour in the broth, scraping up any browned bits.
- Bring to a simmer and cook until slightly thickened, 10 minutes.
- Remove from heat. Whisk the cream into the soup—a little at a time—until smooth.
- Stir in the lemon juice, additional salt, and pepper to taste.
- Serve garnished with chives.
Notes
I discovered that slicing the mushrooms to uniform thickness (about 1/4 inch) helps them brown evenly.
Blooming the paprika in hot fat for just 30 seconds unlocks its full flavor without any bitterness.
Temper the cream off the heat to maintain its silky texture and prevent curdling.