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Hungarian Mushroom Soup

Bowl of creamy Hungarian Mushroom Soup garnished with parsley and dill.

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A creamy, tangy, and flavorful mushroom soup perfect for cozy nights, featuring sweet Hungarian paprika and fresh dill.

Ingredients

Main Ingredients

  • 16 ounces Mushrooms (cremini, white button, or baby bella) (Pick your preferred type based on taste and budget.)
  • 2 tablespoons Sweet Hungarian paprika (The signature flavor of the soup.)
  • 1 medium Onion (Chopped to provide depth.)
  • 2 cloves Garlic (Minced for added flavor.)
  • 2 tablespoons Butter (Used for sautéing.)
  • 2 tablespoons Flour (To thicken the soup.)
  • 4 cups Vegetable broth (Classic base for this vegetarian soup.)
  • 1 cup Milk (Whole or 2% milk for creaminess.)
  • 1 cup Sour cream (For richness and tang.)
  • 1 tablespoon Fresh dill (Chopped for garnish.)
  • to taste Salt (For seasoning.)
  • to taste Pepper (For seasoning.)
  • 1 teaspoon Soy sauce or Worcestershire sauce (Optional, for extra savory notes.)

Instructions

Preparation

  1. Start with a big pot or Dutch oven and melt butter over medium heat.
  2. Add sliced mushrooms and let them sit for a couple of minutes before stirring to help them brown.
  3. Once browned, add the chopped onion and cook until soft, then add minced garlic for remaining cooking time.

Building the Soup

  1. Turn down the heat and stir in the sweet Hungarian paprika.
  2. Sprinkle in the flour and stir for about 1 to 2 minutes until everything is well coated.
  3. Slowly pour in the vegetable broth while stirring to keep the mixture smooth.
  4. Add milk and bring to a gentle simmer for about 10 to 15 minutes.

Finishing Touches

  1. Stir in chopped dill and taste for salt and pepper, adjusting as necessary.
  2. Create a smoother finish by tempering the sour cream with a bit of hot soup, then whisking it before adding it back to the pot.

Notes

For a lower-fat option, use low-fat milk and light sour cream. This soup can be frozen but may experience texture changes after freezing dairy.

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