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Hungarian Mushroom Soup

Hungarian Mushroom Soup Recipe: Creamy, Comforting, and Easy

Eman Brooks
A rich, earthy, and creamy soup bursting with umami flavor from mushrooms, paprika, and dill. This comforting dish is a Hungarian classic that's perfect for cozy evenings. Easy to prepare, it's ideal as a starter or a main meal with bread.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Soup
Cuisine Hungarian
Servings 4
Calories 220 kcal

Ingredients
  

  • 2 tablespoons butter
  • 1 medium onion finely chopped
  • 1 pound mushrooms sliced (cremini or white)
  • 2 teaspoons dried dill
  • 1 tablespoon Hungarian paprika
  • 1 tablespoon soy sauce
  • 2 cups vegetable broth
  • 1 cup whole milk
  • 3 tablespoons all-purpose flour
  • ½ cup sour cream
  • Salt and pepper to taste
  • 1 tablespoon lemon juice
  • 2 tablespoons fresh parsley chopped (for garnish)

Instructions
 

  • In a large pot, melt butter over medium heat.
  • Add chopped onion and sauté until translucent.
  • Stir in mushrooms and cook until soft and browned.
  • Add dill, paprika, and soy sauce; cook for 2 minutes.
  • Pour in vegetable broth and bring to a simmer for 15 minutes.
  • In a bowl, whisk milk and flour until smooth, then stir into the soup.
  • Simmer for 10 minutes until thickened, stirring often.
  • Reduce heat, stir in sour cream, lemon juice, salt, and pepper.
  • Heat gently (do not boil), then serve hot garnished with parsley.

Notes

  • Use authentic Hungarian paprika for best flavor.
  • For extra creaminess, use heavy cream instead of milk.
  • This soup tastes even better the next day!

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