Description
This Hungarian Mushroom Soup is a creamy, comforting dish bursting with earthy mushrooms, fragrant dill, and the warm sweetness of Hungarian paprika. Perfect as a cozy appetizer or light meal, it combines tender mushrooms simmered in a flavorful broth with a smooth sour cream finish. Easy to make on the stovetop, this vegetarian soup captures authentic Eastern European flavors that are both rich and satisfying.
Ingredients
Scale
Soup Base
- 2 tablespoons butter
- 1 medium onion, finely chopped
- 1 pound mushrooms, sliced (cremini or white button)
- 2 teaspoons dried dill weed
- 1 tablespoon paprika (preferably Hungarian sweet paprika)
- 1 tablespoon soy sauce
- 2 cups vegetable or chicken broth
Thickening & Creaminess
- 1 cup whole milk
- 2 tablespoons all-purpose flour
- 1/2 cup sour cream
- 1 tablespoon lemon juice
Seasoning & Garnish
- Salt and black pepper to taste
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Sauté Onions: In a large pot or Dutch oven, melt the butter over medium heat. Add the finely chopped onions and sauté for 5–6 minutes until they become soft and translucent, releasing their sweetness.
- Cook Mushrooms: Add the sliced mushrooms to the pot and cook for 8–10 minutes, stirring occasionally. The mushrooms will release their liquid and begin to brown, enhancing the soup’s depth of flavor.
- Add Spices and Broth: Stir in the dried dill, sweet Hungarian paprika, and soy sauce evenly. Then pour in the vegetable or chicken broth. Bring the mixture to a simmer and cook uncovered for 10 minutes to develop the flavors.
- Prepare Milk-Flour Mixture: In a separate bowl, whisk the all-purpose flour into the whole milk until smooth with no lumps. Slowly pour this mixture into the simmering soup while stirring constantly, then continue to simmer for another 5–7 minutes until the soup thickens slightly.
- Finish with Sour Cream and Lemon: Reduce the heat to low. Stir in the sour cream and lemon juice carefully, ensuring not to boil the soup afterward to prevent curdling. Season with salt and black pepper to your taste.
- Serve: Ladle the finished soup into bowls, garnish with freshly chopped parsley, and serve hot. For an extra treat, accompany with crusty bread or an additional dollop of sour cream.
Notes
- For a creamier texture, blend part of the soup before adding the sour cream.
- To make this soup gluten-free, substitute all-purpose flour with gluten-free flour or cornstarch.
- Use vegetable broth to keep the soup vegetarian.
- Adjust paprika quantity according to your heat preference.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Hungarian
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 240
- Sugar: 7g
- Sodium: 570mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 35mg
