Description
Hungarian Mushroom Soup is a deeply satisfying, velvety dish brimming with earthy mushrooms, sweet paprika, and a creamy, tangy broth enriched with sour cream and dill. This Eastern European staple blends bold spices with rich textures, making it a perfect comfort food for chilly nights. With its unique balance of umami, acidity, and warmth, this soup has become a favorite among vegetarians and meat lovers alike.
Ingredients
4 tablespoons butter
1 large yellow onion, finely diced
1 ½ pounds fresh mushrooms (preferably cremini or white button), sliced
2 teaspoons dried dill weed
1 tablespoon Hungarian sweet paprika
1 tablespoon soy sauce
1 tablespoon tamari (optional for deeper umami)
2 cups vegetable broth (can substitute with chicken broth for non-vegetarian version)
1 cup whole milk
2 tablespoons all-purpose flour
½ cup sour cream
2 tablespoons lemon juice
1 teaspoon salt, or to taste
½ teaspoon freshly ground black pepper
2 tablespoons fresh parsley, chopped (for garnish)
Crusty bread, for serving
Instructions
- Sauté the Aromatics: In a large soup pot, melt butter over medium heat. Add the diced onions and cook for 6–8 minutes until they become soft and translucent. Stir occasionally to avoid browning.
- Cook the Mushrooms: Add the sliced mushrooms to the pot. Cook for another 8–10 minutes, stirring frequently, until the mushrooms have released their moisture and begin to brown slightly.
- Add Seasonings and Simmer: Stir in the dried dill, Hungarian paprika, soy sauce, and tamari (if using). Mix thoroughly to coat the mushrooms and onions with the seasoning blend. Pour in the vegetable broth, bring to a low boil, reduce the heat, and let it simmer for 15 minutes uncovered.
- Create the Roux: In a small bowl, whisk together the flour and milk until smooth. Slowly pour this mixture into the soup while stirring continuously. Let it simmer for another 10 minutes, allowing the soup to thicken.
- Add the Creamy Components: Reduce the heat to low. Stir in the sour cream and lemon juice, mixing thoroughly to incorporate. Simmer gently for an additional 5 minutes without boiling. Add salt and pepper to taste.
- Garnish and Serve: Ladle the soup into bowls and garnish with fresh parsley. Serve hot with toasted bread, crusty rolls, or even a side of buttered noodles for a heartier meal.
Notes
- For a more intense mushroom flavor, use a mix of wild mushrooms such as shiitake or oyster along with cremini.
- If you prefer a thicker soup, you may increase the flour to 3 tablespoons.
- Use Greek yogurt as a substitute for sour cream if you want a lighter version.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Hungarian
Nutrition
- Serving Size: 1¼ cups (approximately 350ml)
- Calories: 312
- Sugar: 7g
- Sodium: 920mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 45mg