Hungarian Mushroom soup

Here’s a classic Hungarian Mushroom Soup recipe — rich, creamy, and warmly spiced with paprika This is the traditional version most people love.

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🍄 Hungarian Mushroom Soup (Serves 4–6)

What makes it Hungarian

• Sweet Hungarian paprika (not smoked)

• Mushrooms and onions cooked slowly

• Finished with sour cream and dill

• Creamy but not heavy

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Ingredients

• 2 tbsp butter

• 1 tbsp olive oil

• 1 large onion, finely chopped

• 1 lb (450 g) mushrooms (button or cremini), sliced

• 2 tbsp all-purpose flour

• 1 tbsp sweet Hungarian paprika

• 1 tsp dried dill (or 1 tbsp fresh)

• 1 tbsp soy sauce (traditional in many recipes)

• 4 cups vegetable or chicken broth

• 1 cup whole milk

• ¾ cup sour cream

• 1 tsp salt (adjust to taste)

• ½ tsp black pepper

• 1 tbsp lemon juice

• Fresh parsley or dill for garnish (optional)

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Step-by-Step Directions

1. Cook the Onions

1. Melt butter with olive oil in a large pot over medium heat.

2. Add chopped onion.

3. Cook 8–10 minutes, stirring often, until soft and lightly golden.

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2. Cook the Mushrooms

1. Add sliced mushrooms to the pot.

2. Cook 10–12 minutes, stirring occasionally, until mushrooms release their liquid and begin to brown.

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3. Add Flour & Spices

1. Sprinkle flour over mushrooms and onions.

2. Stir well and cook 1–2 minutes to remove raw flour taste.

3. Add paprika and dill.

   • Stir quickly to avoid burning the paprika.

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4. Build the Soup

1. Stir in soy sauce.

2. Gradually add broth, stirring constantly to avoid lumps.

3. Add milk.

4. Bring to a gentle simmer.

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5. Simmer

1. Reduce heat to low.

2. Simmer uncovered for 15 minutes, stirring occasionally.

3. Soup will thicken slightly.

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6. Finish with Sour Cream

1. In a bowl, mix sour cream with a few tablespoons of hot soup (to temper it).

2. Slowly stir the sour cream mixture into the pot.

3. Add salt, pepper, and lemon juice.

4. Heat gently for 2–3 minutes — do not boil.

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🍽️ Serve

• Garnish with fresh dill or parsley

• Serve hot with crusty bread or rolls

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⭐ Pro Tips

• Use real Hungarian sweet paprika for authentic flavor.

• If soup is too thick, add a little broth or milk.

• Flavor improves after resting 10–15 minutes.

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Variations

• Vegan: use plant butter, plant milk, and vegan sour cream

• Spicy: add a pinch of hot Hungarian paprika

• Extra hearty: add diced potatoes or barley