1. Sauté mushrooms: In a large pot, heat butter and oil over medium-high heat. Add mushrooms in batches; cook until golden brown and moisture evaporates (~8–10 min). Remove half and set aside for garnish.
2. Cook aromatics: Reduce heat to medium. Add onion; cook 5–7 minutes until soft. Stir in garlic, paprika, and caraway seeds; cook 1 minute (don’t burn the paprika!).
3. Deglaze: Pour in wine (if using); simmer 2 minutes.
4. Simmer soup: Add broth, potato, and remaining mushrooms. Bring to a boil, then reduce heat. Cover and simmer 20–25 minutes, until potatoes are tender.
5. Blend (optional): For a creamy texture, blend half the soup with an immersion blender or transfer to a countertop blender (cool slightly first). Leave some chunks for texture.
6. Finish: Stir in sour cream. Season with salt and pepper.
7. Serve hot, topped with reserved sautéed mushrooms and fresh dill or parsley.

💡 Pro Tips:
– Sweet Hungarian paprika is key—it’s mild, fragrant, and vibrant red. Avoid “hot” or smoked unless specified.
– For deeper umami, soak ½ oz dried porcini mushrooms in hot water for 20 min; chop and add with broth (strain liquid and add too!).
– Serve with fresh rye bread or Hungarian kenyér for authenticity.

Prep Time & Nutrition (per serving, serves 4–6):