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Merry

Creamy Hungarian Mushroom Soup Recipe

Cozy up with a bowl of this rich and creamy Hungarian Mushroom Soup! Loaded with earthy mushrooms, fragrant dill, and the warm, smoky flavor of Hungarian paprika, this comforting soup is the perfect dish for chilly nights or anytime you crave a hearty meal.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Soup
Cuisine: Hungarian
Ingredients Method Notes

Ingredients
  

For the Soup:
  • 4 tablespoons unsalted butter
  • 1 yellow onion chopped
  • 2 lbs. cremini or white button mushrooms sliced
  • 2 tablespoons chopped fresh dill or 2 teaspoons dried dill
  • 1 tablespoon Hungarian sweet paprika
  • 3 tablespoons all-purpose flour
  • 3 cups vegetable broth or chicken broth
  • 1 tablespoon low-sodium soy sauce
  • 1 cup milk preferably whole milk, at room temperature
  • ½ cup sour cream plus more for garnish
  • 2 teaspoons lemon juice
Seasonings and Garnish:
  • Kosher salt and freshly ground black pepper to taste
  • Chopped fresh Italian parsley for garnish

Method
 

 Sauté the Base Ingredients
  1. In a Dutch oven or soup pot, melt the butter over medium-high heat.
  2. Add the chopped onions and sliced mushrooms. Cook for about 8–10 minutes, stirring occasionally, until the onions are softened and the mushrooms are browned.
Add Spices and Flour
  1. Reduce the heat to low and stir in the dill and Hungarian sweet paprika. Cook for 1 minute, stirring constantly to release the spices’ aromas.
  2. Sprinkle the flour over the onion and mushroom mixture, stirring well to coat. Continue to cook for 2 minutes to eliminate the raw flour taste.
Build the Soup Base
  1. Slowly pour in the vegetable broth, stirring continuously to prevent lumps from forming.
  2. Stir in the soy sauce and bring the soup to a gentle simmer. Cook for 10–15 minutes, stirring occasionally, until the soup thickens slightly.
Add Creamy Ingredients
  1. Remove the pot from the heat and whisk in the milk, sour cream, and lemon juice until fully incorporated.
  2. Season the soup with kosher salt and freshly ground black pepper to taste.
Serve and Garnish
  1. Ladle the soup into bowls and garnish with freshly chopped parsley and an optional dollop of sour cream.
  2. Serve immediately with crusty bread or crackers on the side.

Notes

  • Paprika: Use high-quality Hungarian sweet paprika for the best flavor.
  • Consistency: If you prefer a thicker soup, blend a portion of it before adding the milk and sour cream.
  • Dietary Adjustments: Substitute the butter and milk with plant-based options for a vegan version, and use gluten-free flour if needed.
  • Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of milk if necessary.

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