Description
Hungarian Mushroom Soup is a creamy, hearty soup featuring tender sautéed mushrooms flavored with traditional Hungarian paprika and dill. This comforting soup is enriched with sour cream and finished with a hint of lemon juice and fresh parsley, making it perfect for a cozy meal.
Ingredients
Scale
Sauté Base
- 2 tablespoons butter
- 1 large onion, chopped
- 1 pound cremini or button mushrooms, sliced
Seasonings and Broth
- 2 teaspoons Hungarian paprika
- 1 teaspoon dried dill
- 1 tablespoon soy sauce
- 2 cups vegetable or chicken broth
Thickening and Cream
- 1 cup whole milk or half-and-half
- 2 tablespoons all-purpose flour
- ½ cup sour cream
Finishing Touches
- 2 tablespoons lemon juice
- Salt and pepper to taste
- 2 tablespoons fresh parsley, chopped
Instructions
- Sauté the onion: In a large pot, melt the butter over medium heat. Add the chopped onion and sauté for about 5 minutes until translucent and fragrant.
- Cook the mushrooms: Add the sliced mushrooms to the pot and cook for 8-10 minutes, stirring occasionally, until the mushrooms release their juices and begin to brown.
- Add spices: Stir in Hungarian paprika, dried dill, and soy sauce. Cook for another minute to let the flavors meld.
- Simmer with broth: Pour in the vegetable or chicken broth, bring the mixture to a simmer, cover the pot, and cook for 10 minutes to develop flavor.
- Thicken the soup: In a separate small bowl, whisk together the flour and milk until smooth. Gradually stir this mixture into the soup and continue simmering for 5 more minutes, stirring occasionally until the soup thickens slightly.
- Add sour cream and lemon juice: Reduce the heat to low, then stir in the sour cream and lemon juice. Season with salt and pepper to taste, mixing gently to combine without boiling.
- Serve: Remove the pot from heat. Garnish the soup with chopped fresh parsley and serve warm, ideally with crusty bread on the side.
Notes
- You can substitute cremini mushrooms with button mushrooms or a mix of wild mushrooms for deeper flavor.
- To make the soup vegan, use vegetable broth, replace sour cream with a plant-based alternative, and use a plant milk to whisk with the flour.
- For a thicker soup, increase the flour to 3 tablespoons; for thinner soup, reduce to 1 tablespoon.
- Fresh paprika will enhance the flavor more than pre-ground; use Hungarian sweet paprika if available.
- Serve with crusty bread or a dollop of extra sour cream for added richness.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Hungarian
