Description

This classic Hungarian Mushroom Soup is a rich and comforting dish made with cremini mushrooms, a blend of Hungarian paprika and dill, and finished with a creamy mixture of sour cream and lemon juice. Perfect for a cozy meal, it combines sautéed mushrooms and onions with a flavorful broth, thickened with milk and flour for a smooth texture. Garnished with fresh parsley, this soup is ideal served warm alongside crusty bread.

Ingredients

Main Ingredients

2 tablespoons butter
1 large onion, chopped
1 pound cremini or button mushrooms, sliced
2 teaspoons Hungarian paprika
1 teaspoon dried dill
1 tablespoon soy sauce
2 cups vegetable or chicken broth
1 cup whole milk or half-and-half
2 tablespoons all-purpose flour
½ cup sour cream
2 tablespoons lemon juice
Salt and pepper to taste
2 tablespoons fresh parsley, chopped

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Instructions

Sauté Onion: In a large pot, melt the butter over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes, stirring occasionally to prevent browning.
Cook Mushrooms: Add the sliced mushrooms to the pot and cook for 8-10 minutes, stirring occasionally until they release their juices and are tender.
Add Spices: Stir in the Hungarian paprika, dried dill, and soy sauce. Cook for another minute to allow the spices to become fragrant.
Simmer with Broth: Pour in the vegetable or chicken broth, bring the mixture to a simmer. Cover the pot and let it cook for 10 minutes to blend the flavors.
Thicken Soup: In a small bowl, whisk the flour into the milk until smooth. Gradually stir this mixture into the soup. Continue to simmer for another 5 minutes, stirring occasionally, until the soup thickens slightly.
Finish Soup: Reduce the heat to low, then stir in the sour cream and lemon juice. Season with salt and pepper to taste, mixing thoroughly but gently to avoid curdling.
Serve: Remove the soup from heat, garnish with fresh parsley, and serve warm. It pairs wonderfully with crusty bread for dipping.

Notes

Use cremini mushrooms for a deeper flavor but button mushrooms work fine as well.
If you prefer a richer soup, use half-and-half instead of whole milk.
Be careful adding sour cream to avoid curdling by ensuring the soup is not too hot when stirred in.
This soup can be made vegetarian by using vegetable broth and omitting the soy sauce or substituting it with a vegetarian option.
Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.