Go Back
–+ servings

California-Style Loaded Creamy Mushroom Soup

Indulge in this rich and creamy loaded creamy mushroom soup, inspired by Hungarian flavors with sweet paprika and dill. Perfect for cool California evenings.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 1
Course: Comfort Food, Soup, Vegetarian
Cuisine: Hungarian
Calories: 285
Ingredients Method Nutrition Notes

Ingredients
  

Soup Base
  • 4 tablespoons unsalted butter
  • 2 cups diced yellow onion about 1 large onion
  • 1 pound fresh button mushrooms sliced
  • 2 teaspoons dried dill weed
  • 1 tablespoon Hungarian sweet paprika or half-sharp for heat
  • 1 tablespoon low-sodium soy sauce
  • 2 cups vegetable broth low-sodium preferred
  • 2 tablespoons cornstarch
  • 1 cup whole milk
  • 1/2 cup sour cream full-fat recommended
  • 2 teaspoons fresh lemon juice from a Meyer lemon if available
  • 1/4 cup fresh parsley chopped, plus more for garnish
  • 1 teaspoon salt or to taste
  • 1/4 teaspoon freshly ground black pepper
  • 1 pinch cayenne pepper optional, for heat
For Garnish
  • sautéed sliced mushrooms optional
  • additional sour cream for dolloping
  • crusty bread such as San Francisco sourdough, for serving

Method
 

  1. In a large Dutch oven or heavy-bottomed pot, melt the butter over medium heat. Add the diced onion and sauté for 3 to 4 minutes until softened and translucent. Stir in the sliced mushrooms and cook for 5 minutes, until they release their moisture and start to brown.
  2. Mix in the dried dill, Hungarian paprika, soy sauce, and vegetable broth. Reduce the heat to medium-low, cover the pot, and let the soup gently simmer for 15 minutes.
  3. In a small bowl, whisk together the cornstarch and milk until completely smooth. Pour this mixture into the soup while stirring constantly. Replace the lid and continue to simmer gently for another 10 minutes, stirring occasionally to prevent sticking.
  4. Remove the soup from the heat. Stir in the sour cream, fresh lemon juice, chopped parsley, salt, pepper, and a pinch of cayenne if using. Return to low heat and cook for 3 minutes more, just until warmed through. Do not let it boil, or the sour cream may curdle.
  5. Ladle the soup into bowls. Garnish with sautéed mushrooms, a dollop of sour cream, and extra parsley. Serve immediately with crusty bread on the side.

Nutrition

Calories: 285kcalCarbohydrates: 18gProtein: 7gFat: 22gSaturated Fat: 12gCholesterol: 55mgSodium: 720mgFiber: 2gSugar: 8g

Notes

Do not boil the soup after adding the sour cream, as high heat can cause curdling. For the best flavor, use authentic Hungarian sweet paprika; regular paprika won't deliver the same depth. If you want a spicier soup, substitute half-sharp Hungarian paprika. This soup thickens as it cools, so you can thin it with a splash of broth when reheating. Store leftovers in the refrigerator for up to 3 days; reheat gently on the stove. For a dairy-free version, use olive oil instead of butter, and substitute canned coconut milk for the whole milk and a dairy-free sour cream.

Tried this recipe?

Let us know how it was!