Hungarian Cream of Mushroom Soup with Bacon & Fresh Dill
Classic flavors dominate this recipe — earthy mushrooms, smoky bacon, rich cream, and pungent dill make this soup flavorful and satisfying. This is a great bowl of soup to cozy up with this winter season.
FOR THE BROTH, SIMMER:
FOR THE SOUP, COOK:
For the broth, simmer broth, porcini, and cremini stems in a saucepan over medium heat until reduced to 3 cups, 8–10 minutes; strain and discard solids.
For the soup, cook bacon in a pot until crisp; transfer to a paper-towel-lined plate and discard all but 2 Tbsp. drippings.
Add butter to pot with drippings; heat over medium. Add onions, garlic, and paprika; sweat until onions soften, 5 minutes. Add quartered cremini; cook until moisture releases and it evaporates, 5 minutes.
Stir in sherry; simmer until nearly absorbed. Add broth, bring to a boil, reduce heat to medium, and simmer soup 3 minutes.
Whisk together cornstarch, soy sauce, and lemon juice; stir into simmering soup and cook until thickened, 2 minutes. Stir in heavy cream and dill, then season soup with salt and pepper. Serve soup with sour cream.
% Daily Value*
Total Fat 47g 72%
Saturated Fat 24g 120%
Cholesterol 148mg 49%
Sodium 1433mg 59%
Carbs 19g 6%
*Percent Daily Values are based on a 2,000 calorie diet.