• Rich, earthy mushroom flavor • Creamy texture with warming spices • Perfect comfort food for colder days • Simple ingredients with impressive depth • Great as a starter or light main course
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
• 4 tablespoons butter • 1 large onion, finely chopped • 1 pound fresh mushrooms, sliced • 2 teaspoons Hungarian paprika • 1 tablespoon soy sauce • 1 teaspoon dried dill • 1 cup vegetable or chicken broth • 1 cup milk • 1/2 cup sour cream • 2 tablespoons all-purpose flour • 1 tablespoon lemon juice • Salt and black pepper to taste • Fresh parsley for garnish
Directions
In a large pot, melt the butter over medium heat.
Add the chopped onion and sauté until soft and translucent.
Stir in the sliced mushrooms and cook until they release their moisture and become tender, about 8–10 minutes.
Sprinkle in the paprika and dried dill, stirring to coat the mushrooms evenly.
Add the soy sauce and broth. Bring to a gentle simmer and cook for 10 minutes.
In a small bowl, whisk the flour into the milk until smooth. Slowly pour this mixture into the soup, stirring constantly.
Simmer for another 5–7 minutes until the soup thickens.
Reduce heat to low and stir in the sour cream and lemon juice. Season with salt and black pepper to taste.
• Use a mix of cremini, button, and shiitake mushrooms for deeper flavor. • Substitute Greek yogurt for sour cream for a lighter option. • Add a splash of white wine while sautéing the mushrooms. • Include a pinch of cayenne for gentle heat. • Make it vegetarian by using vegetable broth.
Storage/Reheating
Store leftover soup in an airtight container in the refrigerator for up to 4 days.
Reheat gently on the stovetop over medium-low heat, stirring occasionally. Avoid boiling after adding sour cream to prevent curdling. Add a splash of milk or broth if the soup thickens too much.
This soup can be frozen without the sour cream. Add the sour cream after reheating for best texture.
FAQs
What makes this soup Hungarian?
Hungarian paprika is the signature ingredient that gives the soup its distinctive flavor and color.
Can I use regular paprika?
Yes, but Hungarian paprika provides a richer, more authentic taste.
Is this soup very spicy?
No, it’s typically mild and warming rather than spicy.
Can I make it dairy-free?
Yes, substitute plant-based milk and dairy-free sour cream alternatives.
What mushrooms work best?
Cremini or button mushrooms are common, but a mix adds more depth.
How do I prevent curdling?
Lower the heat before adding sour cream and avoid boiling afterward.
Can I thicken it more?
Yes, simmer longer or add a small additional flour slurry.
Is this soup gluten-free?
Not as written, but you can substitute gluten-free flour.
Can I add protein?
Yes, cooked chicken or white beans can be added for a heartier meal.
What should I serve with it?
It pairs beautifully with crusty bread or a simple green salad.
Conclusion
Hearty Hungarian Mushroom Soup is a flavorful, creamy dish that brings warmth and comfort to any table. With its rich mushrooms, aromatic paprika, and velvety texture, it’s a satisfying option for both everyday meals and special occasions. Simple to prepare and full of depth, this soup is sure to become a favorite in your recipe collection.
Hearty Hungarian Mushroom Soup is a rich and creamy comfort food classic made with tender mushrooms, sweet onions, and the bold flavor of Hungarian paprika. This warming soup features a velvety texture balanced with dill, sour cream, and a touch of lemon for brightness. Perfect for chilly evenings, this easy mushroom soup recipe delivers deep, earthy flavor with simple pantry ingredients.
Author:Catherine
Prep Time:15 minutes
Cook Time:30 minutes
Total Time:45 minutes
Yield:4–6 servings
Category:Soup
Method:Stovetop
Cuisine:Hungarian
Diet:Vegetarian
Ingredients
4 tablespoons butter
1 large onion, finely chopped
1 pound fresh mushrooms, sliced
2 teaspoons Hungarian paprika
1 tablespoon soy sauce
1 teaspoon dried dill
1 cup vegetable or chicken broth
1 cup milk
1/2 cup sour cream
2 tablespoons all-purpose flour
1 tablespoon lemon juice
Salt and black pepper to taste
Fresh parsley, for garnish
Instructions
Melt butter in a large pot over medium heat.
Add chopped onion and sauté until soft and translucent.
Stir in sliced mushrooms and cook 8–10 minutes, until they release moisture and become tender.
Sprinkle in paprika and dill, stirring to coat evenly.
Add soy sauce and broth. Bring to a gentle simmer and cook for 10 minutes.
In a small bowl, whisk flour into milk until smooth. Slowly pour into the soup, stirring constantly.
Simmer 5–7 minutes until thickened.
Reduce heat to low and stir in sour cream and lemon juice. Season with salt and pepper to taste.
Serve hot, garnished with fresh parsley.
Notes
Avoid boiling after adding sour cream to prevent curdling.A mix of cremini and shiitake mushrooms enhances depth of flavor.Add sour cream off heat for the smoothest texture.For freezing, omit sour cream and add it after reheating.Adjust thickness by simmering longer or adding extra broth.
