Hungarian Mushroom Soup

Here’s a classic, comforting recipe for Hungarian Mushroom Soup—rich, earthy, and lightly tangy with a signature smoky flavor.

🍄 Hungarian Mushroom Soup (Easy Home Recipe)

🧾 Ingredients

• 2 tbsp butter
• 1 large onion, chopped
• 2–3 cups mushrooms, sliced (button or cremini work well)
• 2 tsp sweet paprika (Hungarian paprika if available)
• 1 tsp dried dill (or 1 tbsp fresh)
• 1 tbsp soy sauce
• 2 cups vegetable or chicken broth
• 1 cup milk (or half-and-half for creamier texture)
• 2 tbsp all-purpose flour
• ½ cup sour cream
• Salt & black pepper to taste
• 1 tbsp lemon juice (optional but recommended)

👨‍🍳 Instructions

1. Sauté base
   Melt butter in a pot. Add onions and cook until soft.
2. Cook mushrooms
   Add mushrooms and cook until they release moisture and soften.
3. Add seasoning
   Stir in paprika, dill, soy sauce, salt, and pepper.
4. Build the soup
   Pour in broth and simmer for 10–15 minutes.
5. Thicken it
   Mix flour into milk until smooth, then stir into soup. Simmer until slightly thickened.
6. Finish creamy
   Remove from heat and stir in sour cream and lemon juice.

🍽️ Tips

• Don’t boil after adding sour cream—it can split.
• Smoked paprika adds a deeper, richer flavor.
• Best served with crusty bread.

If you want, I can also give you a healthy low-calorie version or a vegan version of this soup.