Hungarian Mushroom Soup
Hungarian Mushroom Soup is a rich, creamy, and deeply flavorful dish featuring tender mushrooms, sweet Hungarian paprika, and a velvety broth. It’s a comforting and elegant soup that comes together in under an hour.
Equipment
- Large pot For cooking the soup
- Ladle For serving
Ingredients
- 2 tablespoons butter
- 1 medium onion diced
- 3 cloves garlic minced
- 4 cups mushrooms sliced (cremini, button, or mixed)
- 2 teaspoons Hungarian sweet paprika
- ½ teaspoon dried thyme
- 2 tablespoons flour for thickening
- 4 cups vegetable or chicken broth
- 1 cup milk whole or 2%
- ½ cup sour cream
- 1 tablespoon lemon juice freshly squeezed
- 1 teaspoon salt adjust to taste
- ½ teaspoon black pepper adjust to taste
- 2 tablespoons fresh dill chopped, for garnish
Instructions
- Melt butter in a large pot over medium heat. Add diced onions and cook until soft, about 5 minutes. Stir in minced garlic and cook for another minute.
- Add sliced mushrooms and cook until they release their moisture and begin to brown, about 8-10 minutes.
- Stir in Hungarian sweet paprika and thyme. Sprinkle in the flour and stir well, cooking for about a minute.
- Slowly pour in the broth while stirring to prevent lumps. Bring to a gentle simmer and let cook for 15 minutes.
- Reduce heat and stir in milk and sour cream. Cook for another 5 minutes, making sure not to let it boil.
- Stir in fresh lemon juice and adjust seasoning with salt and black pepper. Garnish with fresh dill before serving.
Notes
- For a richer soup, use heavy cream instead of milk.
- Leftovers can be stored in the fridge for up to 3 days.
- Pair with warm crusty bread or egg noodles for a complete meal.
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