Hungarian Mushroom Soup

Hungarian Mushroom Soup 🍄

A comforting, creamy soup with earthy mushrooms, paprika, and herbs. It’s traditionally inspired by Hungarian flavors and is perfect with crusty bread.

Ingredients

• 2 tablespoons butter
• 1 tablespoon olive oil
• 1 medium onion, finely chopped
• 16 oz (450 g) mushrooms, sliced
• 2 cloves garlic, minced
• 2 teaspoons sweet Hungarian paprika
• 1 tablespoon all-purpose flour
• 2 cups (480 ml) vegetable or chicken broth
• 1 cup (240 ml) milk or half-and-half
• ½ cup (120 ml) sour cream
• 1 tablespoon soy sauce (optional, for deeper flavor)
• 1 teaspoon dried dill (or 1 tablespoon fresh dill)
• 1 teaspoon lemon juice
• Salt and black pepper, to taste
• Fresh parsley, for garnish

Instructions

1. Cook the mushrooms
   • Heat butter and olive oil in a large pot.
   • Add onion and cook for 3–5 minutes until softened.
   • Add mushrooms and cook until they release their moisture and begin to brown, about 8–10 minutes.
2. Add seasonings
   • Stir in garlic and paprika.
   • Cook for about 30 seconds (avoid burning the paprika, as it can become bitter).
3. Thicken the soup
   • Sprinkle flour over the mushrooms and stir for 1 minute.
   • Slowly add the broth while stirring to prevent lumps.
4. Simmer
   • Add dill and soy sauce (if using).
   • Simmer for 10–15 minutes until slightly thickened.
5. Make it creamy
   • Reduce heat to low.
   • Stir in milk and sour cream.
   • Add lemon juice, salt, and pepper.
   • Warm gently—do not boil after adding sour cream, or it may separate.
6. Serve
   • Garnish with parsley and extra dill if desired.
   • Serve hot with bread, rolls, or a side salad.

Optional additions

• Add cooked chicken for a heartier version.
• Use a mix of mushrooms (cremini, button, shiitake) for deeper flavor.
• Add a pinch of cayenne or smoked paprika for extra warmth.