Description
This creamy and comforting Hungarian Mushroom Soup is packed with earthy mushrooms, sweet Hungarian paprika, fresh dill, and a silky sour cream finish.
Ingredients
Scale
- 4 tablespoons unsalted butter
- 1 large onion, finely chopped
- 1 lb (450g) mushrooms, thinly sliced (button, cremini, or wild)
- 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
- Melt butter in a large pot over medium heat. Add onion and cook until translucent, about 5 minutes. Stir in mushrooms and cook another 5 minutes until tender and lightly browned.
- Pour in the chicken or vegetable broth, soy sauce, paprika, and dill. Reduce heat and simmer gently for 15 minutes to allow the flavors to blend.
- In a separate bowl, whisk milk and flour until smooth. Slowly pour into the soup while stirring constantly to prevent lumps. Simmer for another 10–15 minutes until slightly thickened.
- Lower heat to low. Stir in sour cream, parsley, and lemon juice. Add salt and pepper to taste. Warm through (do not boil) to prevent curdling.
- Ladle into bowls, garnish with extra parsley or dill, and serve warm with crusty bread.
Notes
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Hungarian
Nutrition
- Serving Size: 1 cup
- Calories: 260
- Sugar: 3 g
- Sodium: 650 mg
- Fat: 17 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 8 g
- Cholesterol: 40 mg
Keywords: Hungarian Mushroom Soup, soup, vegetarian soup