Hungarian Mushroom Soup

Ingredients (Serves 4–6)

• 4 tbsp butter
• 1 large onion, finely diced
• 1 lb (450 g) mushrooms, sliced
• 2 tsp sweet paprika
• 1 tbsp soy sauce (traditional recipes often include this for depth)
• 2 cups vegetable or chicken broth
• 1 cup milk
• 2 tbsp flour
• 2 tsp dried dill (or 1 tbsp fresh dill)
• 1 tbsp lemon juice
• ½ cup sour cream
• Salt and black pepper to taste
• Fresh parsley for garnish (optional)

Instructions

1. Melt butter in a large pot over medium heat.
2. Add onion and cook until soft, about 5 minutes.
3. Stir in mushrooms and cook until they release their liquid, about 8–10 minutes.
4. Add paprika, dill, soy sauce, and broth. Simmer for 10–15 minutes.
5. Whisk flour into the milk until smooth. Slowly stir into the soup.
6. Simmer another 5–10 minutes until slightly thickened.
7. Remove from heat. Stir in lemon juice and sour cream.
8. Season with salt and pepper to taste.
9. Garnish with parsley and serve.

Serving Suggestions

• Crusty bread or rye bread
• Buttered egg noodles
• A simple green salad

Tips

• Use a mix of mushrooms (cremini, shiitake, and button) for deeper flavor.
• For a vegetarian version, use vegetable broth.
• Add a splash of heavy cream for extra richness.

The combination of sweet paprika, dill, and sour cream gives this soup its distinctive Hungarian-inspired character.