Hungarian Mushroom Soup Recipe

Hungarian Mushroom Soup Recipe

Prep Time: 10 mins

Cook Time: 30 mins

Serves: 4–6

Ingredients:

2 tablespoons butter

1 medium onion, diced

1 pound (450 g) mushrooms, sliced (cremini or white button work well)

2 teaspoons dried dill

1 tablespoon Hungarian sweet paprika

1 tablespoon soy sauce (adds umami)

2 cups vegetable or chicken broth

1cup milk

3 tablespoons all-purpose flour

1/2 cup sour cream (plus more for garnish)

Salt and black pepper, to taste

2 tablespoons chopped fresh parsley or dill (for garnish)

Juice of 1/2 a lemon (optional but great for brightness)

Instructions:

Sauté the vegetables:

In a large pot, melt the butter over medium heat.

Add the onions and cook until softened (about 5–7 minutes).

Stir in the mushrooms and cook until they release their juices and reduce in size, about 8–10 minutes.

Season and simmer:

Stir in the dill, paprika, and soy sauce. Cook for 1–2 minutes to bloom the spices.

Pour in the broth, bring to a simmer, and cook for 10–15 minutes.

Thicken the soup:

In a bowl, whisk the flour into the milk until smooth.

Gradually stir the milk-flour mixture into the soup.

Simmer gently for another 5–7 minutes, stirring frequently, until slightly thickened.

Finish with sour cream:

Lower the heat to avoid curdling.

Stir in the sour cream and lemon juice (if using). Mix until fully incorporated.

Season with salt and pepper to taste.

Serve:

Ladle into bowls, top with a dollop of sour cream and sprinkle with fresh parsley or dill.

Optional Add-ins:

A splash of white wine before adding broth for depth

A pinch of cayenne for heat

A handful of cooked wild rice or barley for a heartier ver

sion