Hungarian Mushroom Soup
About This Soup
Hungarian Mushroom Soup is a beloved comfort dish known for its earthy mushrooms, sweet Hungarian paprika, creamy texture, and fresh dill. Unlike many mushroom soups, this one has a unique balance of savory, tangy, and slightly sweet flavors. It’s hearty enough to serve as a main course and elegant enough for a starter.
Prep & Cooking Time
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Prep time: 15 minutes
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Cook time: 30 minutes
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Total time: 45 minutes
Ingredients (Serves 4)
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3 tbsp unsalted butter
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1 tbsp olive oil
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1 medium onion, finely chopped
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450 g (1 lb) mushrooms (button or cremini), sliced
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2 tbsp all-purpose flour
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1 tbsp sweet Hungarian paprika
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1 tsp dried dill (or 1 tbsp fresh dill, chopped)
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2 cups vegetable broth
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1 cup milk
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½ cup sour cream
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1 tbsp soy sauce or tamari
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Salt and black pepper, to taste
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1 tsp lemon juice (optional, for brightness)
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Fresh parsley or dill, for garnish
Instructions
Step 1: Sauté the Vegetables
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Melt butter with olive oil in a large pot over medium heat.
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Add chopped onion and cook for 5–7 minutes until soft and translucent.
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Add sliced mushrooms and cook another 8–10 minutes, stirring occasionally, until mushrooms release their liquid and begin to brown.
Step 2: Add Seasonings
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Sprinkle flour over the mushroom mixture and stir well to coat.
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Add Hungarian paprika and dill, stirring constantly for about 30 seconds to release their flavors (do not let paprika burn).
Step 3: Simmer the Soup
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Gradually pour in the vegetable broth, stirring constantly to prevent lumps.
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Add milk and soy sauce.
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Bring the soup to a gentle simmer and cook for 10–15 minutes, stirring occasionally, until slightly thickened.
Step 4: Finish with Creaminess
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Reduce heat to low.
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Stir in sour cream until smooth and creamy.
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Season with salt, pepper, and lemon juice if using.
Step 5: Serve
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Ladle into bowls and garnish with fresh parsley or dill.
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Serve hot with crusty bread or a side salad.
Tips for Authentic Flavor
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Use sweet Hungarian paprika for the signature taste—smoked or hot paprika will change the flavor profile.
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Do not boil after adding sour cream, as it may curdle.
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Fresh dill gives the most authentic flavor, but dried works well too.
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For a thicker soup, blend a small portion and stir it back in.
Variations
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Vegetarian/Vegan: Use plant-based butter, dairy-free milk, and vegan sour cream.
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Extra hearty: Add cooked barley or potatoes.
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Protein boost: Add shredded chicken or turkey.
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Gluten-free: Replace flour with cornstarch or gluten-free flour.
Storage
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Store leftovers in an airtight container in the refrigerator for up to 3 days.
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Reheat gently over low heat, stirring frequently.
Why This Soup Is So Loved
Hungarian Mushroom Soup stands out because of its unique seasoning combination—paprika, dill, and sour cream create a depth of flavor that’s both comforting and refreshing. It’s a dish that feels indulgent yet simple, making it perfect for chilly evenings or when you want a satisfying homemade meal.
Final Thoughts
This Hungarian Mushroom Soup is rich, creamy, and full of character. With its warm paprika notes, earthy mushrooms, and velvety texture, it’s a recipe that deserves a place in your regular rotation. Whether served as a starter or a main dish, it’s guaranteed to warm both body and soul.