Description

Hungarian Mushroom Soup is a comforting, creamy soup rich with mushrooms, paprika, and dill for authentic Hungarian flavor. This easy-to-make recipe features a buttery sautéed base with onions and mushrooms, simmered in chicken broth and finished with sour cream and fresh herbs for a satisfying, velvety texture perfect for any season.

Ingredients

Main Ingredients

4 tablespoons unsalted butter
2 cups chopped onions
1 pound fresh mushrooms, sliced
2 cups chicken broth
1 tablespoon soy sauce
1 tablespoon paprika
2 teaspoons dried dill weed
1 cup milk
3 tablespoons all-purpose flour
½ cup sour cream
¼ cup chopped fresh parsley
2 teaspoons lemon juice
1 teaspoon salt
Ground black pepper to taste

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Instructions

Sauté Vegetables: Melt butter in a large pot over medium heat. Add the chopped onions and cook until they become softened, approximately 5 minutes. Then add the sliced mushrooms and sauté for an additional 5 minutes until they release their moisture and start to brown.
Simmer Soup Base: Add chicken broth, soy sauce, paprika, and dried dill weed to the pot. Stir to combine all ingredients. Reduce the heat to low, cover the pot, and allow the soup to simmer gently for 15 minutes to develop flavors.
Thicken the Soup: In a separate bowl, whisk together the milk and all-purpose flour until smooth. Slowly stir this mixture into the simmering soup until fully blended. Cover the pot again and continue to simmer for another 15 minutes, stirring occasionally to prevent sticking and to allow the soup to thicken.
Finish and Serve: Remove the pot from heat, then stir in the sour cream, chopped fresh parsley, lemon juice, salt, and ground black pepper. Adjust seasoning if necessary. Serve the soup hot, garnished with extra parsley if desired.

Notes

Use fresh mushrooms for best flavor; cremini or white button mushrooms work well.
To make a vegetarian version, substitute vegetable broth for chicken broth and omit the soy sauce if desired.
Be careful not to boil the soup vigorously after adding the sour cream to avoid curdling.
This soup pairs well with crusty bread or a light salad for a complete meal.