Hungarian Mushroom Soup – Creamy Comfort in a Bowl
Hungarian Mushroom Soup is a comforting and flavorful dish featuring a rich blend of sautéed mushrooms, sweet Hungarian paprika, and fresh dill. This creamy soup is thickened with a milk and flour mixture, finished with sour cream, and garnished with parsley and a splash of lemon for brightness.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 servings
- Category: Soup
- Method: Sautéing and Simmering
- Cuisine: Hungarian
- Diet: Low Fat
Ingredients
- 4 tablespoons unsalted butter
- 1 large onion, finely chopped
- 1 lb (450g) mushrooms, thinly sliced (button, cremini, or wild mix)
- 2 cups chicken or vegetable broth
- 1 tablespoon soy sauce
- 1 tablespoon sweet Hungarian paprika
- 2 teaspoons dried dill weed
- 1 cup whole milk
- 3 tablespoons all-purpose flour
- ½ cup sour cream
- 3 tablespoons fresh parsley, chopped (plus extra for garnish)
- 2 teaspoons lemon juice
- Salt and freshly ground black pepper, to taste
Instructions
1. Melt the butter in a large pot over medium heat. Add the chopped onion and cook until soft and translucent, about 5 minutes.
2. Add the sliced mushrooms and cook for another 5 minutes until they release their juices and begin to caramelize.
3. Stir in the broth, soy sauce, sweet Hungarian paprika, and dried dill weed. Reduce heat and simmer, covered, for 15 minutes.
4. In a small bowl, whisk together the milk and flour until smooth.
5. Gradually pour the milk mixture into the soup, stirring constantly to prevent lumps.
6. Simmer the soup for an additional 15 minutes, stirring occasionally, until thickened.
7. Reduce heat to low. Stir in the sour cream, chopped parsley, lemon juice, and season with salt and pepper to taste.
8. Mix gently until heated through, about 3–5 minutes, avoiding boiling to prevent curdling.
9. Ladle into bowls, garnish with extra parsley, and serve warm with crusty bread.
Notes
For a vegetarian or vegan version, use vegetable broth and a plant-based sour cream alternative.
If you prefer a thicker consistency, increase flour to 4 tablespoons.
Fresh mushrooms offer the best flavor, but frozen can be used in a pinch.
Always stir gently after adding sour cream to prevent curdling.
Pairs perfectly with rye or sourdough bread for a hearty meal.
Find it online: https://cookingwithramsay.com/hungarian-mushroom-soup/