Ooo excellent choice — cozy, earthy, and very comforting 🍄
Here’s a classic Hungarian Mushroom Soup that’s rich, slightly tangy, and packed with paprika flavor.
Hungarian Mushroom Soup
Ingredients
- 4 tbsp butter
- 1 medium onion, finely chopped
- 1 lb (450 g) mushrooms, sliced (cremini or button work great)
- 2 tbsp flour
- 2 cups vegetable or chicken broth
- 1 cup milk (or half-and-half for richer soup)
- 2 tsp Hungarian sweet paprika
- ½ tsp dried dill
- 1 tsp soy sauce or tamari
- Salt & black pepper, to taste
- 1 tsp lemon juice
- ¼ cup sour cream
- 2 tbsp fresh parsley or dill, chopped
Instructions
- Sauté the base
Melt butter in a large pot over medium heat.
Add onion and cook until soft and lightly golden (about 5 minutes). - Cook the mushrooms
Add mushrooms and cook until they release their liquid and start to brown, 8–10 minutes. - Build the soup
Sprinkle flour over the mushrooms and stir for 1 minute.
Add paprika and dill, stir quickly (don’t let paprika burn). - Simmer
Slowly pour in broth while stirring.
Add milk and soy sauce. Bring to a gentle simmer and cook 10–15 minutes until slightly thickened. - Finish
Reduce heat to low. Stir in lemon juice and sour cream until smooth.
Season with salt and pepper. - Serve
Garnish with fresh parsley or dill. Serve hot with crusty bread.
Tips & Variations
- Extra depth: Add ½ tsp smoked paprika along with the sweet paprika
- Vegetarian classic: Use vegetable broth (already great as-is)
- Vegan option: Use plant butter, unsweetened oat milk, and vegan sour cream
- Ultra-smooth: Blend half the soup, then mix back in
This soup somehow gets even better the next day.
Want a slow cooker, Instant Pot, or authentic Hungarian-style version next?
