Hungarian Mushroom Soup Recipe (Creamy with Fresh Dill)

Hungarian mushroom soup is a rich and savory soup made from sautéed mushrooms and thickened with a milk and flour slurry. Its luxe texture comes from tangy sour cream, not heavy cream. And like other popular Hungarian recipes, like goulash and chicken paprikash, it relies on paprika for even more flavor. Fresh dill and thyme add an herbaceous and lemony flavor as the soup simmers, and as a garnish.

¾ cup sour cream, plus more for serving

½ medium lemon

2 medium yellow onions

1 pound white button or cremini mushrooms, or a combination

4 cloves garlic

½ medium bunch fresh dill

½ bunch fresh thyme leaves

2 teaspoons Hungarian sweet or hot paprika

4 tablespoons (½ stick) unsalted butter

1 teaspoon kosher salt

½ cup dry white wine

3 cups low-sodium chicken or vegetable broth

2 tablespoons Worcestershire sauce

1 cup whole milk

2 tablespoons all-purpose flour

Directions at thekitchn.com

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