Description
Hungarian Mushroom Soup is a comforting and flavorful dish featuring a rich blend of sautéed mushrooms, sweet Hungarian paprika, and fresh dill. This creamy soup is thickened with a milk and flour mixture, finished with sour cream, and garnished with fresh parsley and a hint of lemon juice for brightness. Perfect as a warming starter or a light meal.
Ingredients
Scale
Soup Base
- 4 tablespoons unsalted butter
- 1 large onion, finely chopped
- 1 lb (450g) mushrooms, thinly sliced (mix of button, cremini, or wild mushrooms)
Broth and Seasonings
- 2 cups chicken or vegetable broth
- 1 tablespoon soy sauce
- 1 tablespoon sweet Hungarian paprika
- 2 teaspoons dried dill weed
Thickener and Finish
- 1 cup whole milk
- 3 tablespoons all-purpose flour
- ½ cup sour cream
- 3 tablespoons fresh parsley, chopped (plus extra for garnish)
- 2 teaspoons lemon juice
- Salt and freshly ground black pepper, to taste
Instructions
- Sauté the onion and mushrooms: Melt the butter in a large, heavy-bottomed pot over medium heat. Add the finely chopped onion and cook until soft and translucent, about 5 minutes. Add the thinly sliced mushrooms and continue cooking for another 5 minutes until they release their juices and start to caramelize.
- Add the broth and spices: Stir in the chicken or vegetable broth, soy sauce, sweet Hungarian paprika, and dried dill weed. Reduce the heat to a gentle simmer, cover the pot, and cook for 15 minutes to allow the flavors to meld.
- Make the thickener: In a small bowl, whisk together the whole milk and all-purpose flour until smooth. Gradually add this mixture to the soup while stirring constantly to prevent lumps. Let the soup simmer for another 15 minutes, stirring occasionally, until it thickens.
- Finish the soup: Lower the heat to low. Stir in the sour cream, chopped fresh parsley, lemon juice, and season with salt and freshly ground black pepper to taste. Mix gently until everything is incorporated and the soup is heated through, about 3 to 5 minutes. Avoid boiling to prevent curdling the sour cream.
- Serve: Ladle the soup into bowls, garnish with extra fresh parsley, and serve warm with crusty bread or a side of your choice.
Notes
- For a vegetarian or vegan version, use vegetable broth and substitute sour cream with a plant-based alternative.
- If you prefer a thicker soup, increase the flour to 4 tablespoons.
- Fresh mushrooms offer the best flavor, but frozen mushrooms can be used in a pinch.
- Stir the soup gently after adding sour cream to prevent curdling.
- This soup pairs wonderfully with crusty rye or sourdough bread.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Sautéing and Simmering
- Cuisine: Hungarian
Nutrition
- Serving Size: 1 cup (about 250ml)
- Calories: 150 kcal
- Sugar: 3 g
- Sodium: 450 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 20 mg
Keywords: Hungarian mushroom soup, creamy mushroom soup, paprika soup, sour cream soup, dill soup
