Hungarian Mushroom Soup with Fresh Dill
This Hungarian Mushroom Soup with fresh dill is rich with hints of smokiness and a great umami flavor. It’s the perfect bowl of soup to warm up with this season!
Erin Lynch of Platings and Pairings is back with a cold weather favorite, Hungarian Mushroom Soup. On a recent mushroom-foraging adventure in the Willamette Valley, Erin found some beautiful chanterelles to inspire her version of the soup. Not to worry though, if you can't find freshly foraged funghi (or, lets be honest, not have time to frolic through the forest collecting mushrooms), a medley of any hearty mushrooms you can get your hands on is perfectly fine.
The twist in this recipe from the classic is the use of soy sauce to add a round, earthy, umami note to the dish. Additionally, to cut back a bit on the richness, she blends in milk instead of heavy cream; however, there is no omitting the healthy dollop of sour cream! To finish off the Hungarian Mushroom Soup in true form, a sprinkle of fresh dill and parsley is a must.
Our Pierre Léon Pinot Noir works impeccably well with the soup. Its bolder, earthy notes with a hint of smoke over bright acidity with black and red fruit flavors allows it to balance the creaminess in the dish and complement the umami notes from the mushrooms and soy sauce. So as you head to the store to gather the ingredients, make sure you have a bottle of Oregon Pinot Noir on hand to make this meal a total hit.
- 4 tablespoons butter
- 1 large onion diced
- 1 lb mushrooms sliced (white,crimini and/or a mix of wild mushrooms like chanterelles)
- 3 tablespoons flour
- 1 tablespoon paprika
- 3 cups vegetable stock chicken stock or bone broth
- 3 tablespoons soy sauce
- 1 cup 2% milk
- 1/2 cup sour cream
- 1 tablespoon lemon juice
- 1 tablespoons chopped fresh dill or 2 tsp. dried dill
- ¼ cup chopped fresh parsley
- Salt and pepper to taste
Head to Platings and Pairings for the full recipe.