Hungarian Mushroom Soup

Here’s a rich, cozy, and deeply flavorful recipe for Hungarian Mushroom Soup — a creamy, paprika-laced mushroom soup with Eastern European flair. It’s earthy, comforting, and easy to make, especially when the weather cools down.

🍄 Hungarian Mushroom Soup

🕒 Ready in: ~40 minutes

🍽️ Serves: 4–6

🧄 Ingredients:

• 2 tablespoons butter

• 1 medium onion, finely chopped

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

• 2 teaspoons Hungarian sweet paprika

• 1 tablespoon soy sauce (adds umami – traditional but optional)

• 2 tablespoons flour (for thickening)

• 2 cups vegetable or chicken broth

• 1 cup milk

• ½ cup sour cream (or Greek yogurt)

• 1 teaspoon dried dill (or 1 tbsp fresh)

• 1 tablespoon lemon juice (balances the creaminess)

• Salt & pepper, to taste

• Fresh parsley or dill, for garnish

🍳 Instructions:

1. Sauté onions and mushrooms

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

• Add chopped onions and cook until soft, about 5–7 minutes.

• Add the mushrooms and cook until they release their juices and start to brown — about 10 minutes.

2. Add paprika, dill & soy sauce

• Stir in paprika, dill, and soy sauce. Cook for 1–2 minutes until fragrant.

3. Make the roux

• Sprinkle in the flour and stir to coat the mushrooms.

• Cook for 1 minute to remove the raw flour taste.

4. Add broth and simmer

• Gradually add the broth while stirring to avoid lumps.

• Bring to a gentle simmer and cook for about 10–15 minutes, stirring occasionally.

5. Stir in dairy & finish

• Reduce heat to low.

• Stir in milk and sour cream. Do not boil once dairy is added — just gently warm through.

• Add lemon juice, then season with salt and black pepper to taste.

6. Serve

• Ladle into bowls and top with chopped parsley or fresh dill.

• Serve with crusty bread, noodles, or potatoes.

🌟 Tips & Variations:

• Use smoked paprika in place of sweet paprika for a deeper flavor.

• Add a splash of white wine before adding the broth for acidity.

• Vegan version: use plant-based milk and vegan sour cream or cashew cream.

• Add a handful of wild mushrooms for more depth (shiitake, oyster, etc.).