Name: Hungarian Mushroom Soup Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Hungarian
Ingredients: 4 Tablespoons butter; 1 large onion, diced; 1 pound mushrooms, sliced (white, cremini, and/or a mix of wild mushrooms like chanterelles); 3 Tablespoons flour; 1 Tablespoon paprika; Salt and pepper to taste; 3 cups vegetable stock (or chicken stock or bone broth); 3 Tablespoons soy sauce; 1 cup 2% milk; 1/2 cup sour cream; 1 Tablespoon lemon juice; 1 Tablespoon chopped fresh dill (or 2 tsp dried dill); 1/4 cup chopped fresh parsley

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Introduction

Hungarian Mushroom Soup is a comforting and flavorful classic that brings together earthy mushrooms and the warmth of paprika. This creamy soup is easy to make and perfect for cozy evenings or as a hearty starter.

A white bowl filled with creamy orange-brown mushroom soup sits on a gray cloth over a white marbled surface. The soup has small bits of herbs and mushrooms visible throughout. On top, there are two golden brown roasted mushrooms, a dollop of white cream with some black pepper flakes, and chopped green herbs scattered around for garnish. A silver spoon rests inside the bowl near the edge. In the background, another white bowl contains the same soup with similar toppings, and a clear glass with a dark beverage is placed further back on the white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 Tablespoons butter
1 large onion, diced
1 pound mushrooms, sliced (white, cremini, and/or a mix of wild mushrooms like chanterelles)
3 Tablespoons flour
1 Tablespoon paprika
3 cups vegetable stock (or chicken stock or bone broth)
3 Tablespoons soy sauce
1 cup 2% milk
1/2 cup sour cream
1 Tablespoon lemon juice
1 Tablespoon chopped fresh dill (or 2 teaspoons dried dill)
1/4 cup chopped fresh parsley
Salt and pepper to taste

Instructions

Step 1: Melt the butter in a large saucepan over medium heat. Add the diced onions and sliced mushrooms, cooking until the mushrooms release their liquids and the liquid evaporates, about 10-15 minutes.
Step 2: Stir in the flour and paprika, cooking for an additional 2-3 minutes to blend the flavors.
Step 3: Pour in the stock, soy sauce, and milk. Bring the mixture to a gentle boil, then reduce the heat and simmer for 10 minutes.
Step 4: Remove the soup from heat and stir in the sour cream, lemon juice, dill, and parsley. Season with salt and pepper to taste, then serve warm.

Tips & Variations

For a richer soup, use heavy cream instead of 2% milk and increase the sour cream slightly.
Try adding a pinch of smoked paprika for a subtle smoky depth.
Use a variety of mushrooms to enhance texture and flavor.
Serve with crusty bread or a dollop of extra sour cream on top for extra indulgence.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally to prevent curdling. Avoid boiling once sour cream is added to keep the texture smooth.

How to Serve

A white bowl filled with thick orange-brown mushroom soup sits on a white marbled surface with a grey textured cloth beneath. The soup has visible small pieces of mushroom embedded throughout. On top, a dollop of white cream rests slightly off-center, partially mixed in. Around the cream, several browned, sautéed mushrooms with a golden color and uneven texture are garnished. Finely chopped green herbs are scattered generously on the soup's surface, adding a fresh contrast. A silver spoon is placed inside the bowl on the right side, ready to eat. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup vegan?

Yes, substitute the butter with olive oil, use plant-based milk and sour cream alternatives, and use vegetable stock to keep the soup vegan.

What can I use if I don’t have fresh dill?

Dried dill can be used instead; use about two teaspoons in place of one tablespoon fresh. Alternatively, fresh parsley adds a nice fresh flavor if dill isn’t available.