Easy Creamy Hungarian Mushroom Soup Recipe
This Easy Creamy Hungarian Mushroom Soup is a comforting and flavorful dish featuring sautéed mushrooms and onions in a paprika-infused broth, enriched with a creamy milk and sour cream base. Perfectly seasoned with fresh dill and a touch of lemon juice, this soup offers a rich and velvety texture that makes it an ideal starter or light meal.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Hungarian
- Diet: Vegetarian
Ingredients
Main Ingredients
- 2 tablespoons butter
- 1 medium onion, finely chopped
- 1 pound cremini or white mushrooms, sliced
- 2 teaspoons fresh dill or 1 teaspoon dried dill
- 1 1/4 tablespoons Hungarian paprika
- 1 tablespoon soy sauce (optional)
- 2 cups chicken or vegetable broth
- 1 cup whole milk
- 3 tablespoons all-purpose flour
- 1 cup sour cream
- 1 tablespoon lemon juice
- Salt and pepper to taste
- 2 tablespoons fresh dill or parsley, chopped (optional, for garnish)
Instructions
- Sauté the Onions: In a large pot, melt the butter over medium heat. Add the finely chopped onion and cook until it becomes soft and translucent, about 5 minutes, to build a flavorful base for the soup.
- Cook the Mushrooms: Add the sliced mushrooms to the pot with the onions. Cook for 10 to 12 minutes, stirring occasionally, until the mushrooms release their moisture and start to brown, intensifying their flavor.
- Season and Simmer: Pour in the chicken or vegetable broth and bring the mixture to a vigorous simmer. Reduce the heat to gentle and continue to cook for 10 minutes to meld the flavors. Season with salt and pepper at this stage.
- Add Spices and Dill: Stir in the Hungarian paprika, soy sauce (if using), and dried dill if applicable. Cook for 1 to 2 minutes more until the spices become fragrant, infusing the soup with rich Hungarian flavors.
- Prepare the Cream Base: In a separate bowl, whisk together the whole milk and all-purpose flour until smooth, ensuring there are no lumps to thicken the soup evenly.
- Thicken the Soup: Gradually pour the milk and flour mixture into the soup, whisking constantly to prevent lumps. Continue cooking for another 10 minutes, stirring frequently, until the soup thickens and the raw flour taste is cooked out.
- Finish the Soup: Lower the heat to low, then stir in the sour cream and lemon juice. Mix thoroughly and heat gently without boiling to prevent curdling. If using fresh dill, add it now and stir to combine.
- Final Seasoning and Serve: Adjust salt and pepper to taste. Ladle the soup into bowls and garnish with freshly chopped parsley or dill if desired. Serve warm, ideally with crusty bread for dipping.
Notes
- Hungarian paprika is key to authenticity and can be substituted with smoked paprika for a different flavor profile.
- Soy sauce adds umami depth but can be omitted for a more traditional taste.
- Be careful not to boil the soup after adding sour cream to avoid curdling.
- This soup can be made vegetarian by using vegetable broth instead of chicken broth.
- For a thicker soup, increase flour by one tablespoon but adjust milk accordingly.
