Hungarian Mushroom Soup Recipe

A quick and easy creamy Hungarian Mushroom Soup made with both cremini and white mushrooms, fresh dill, sweet Hungarian paprika, and sour cream. The end result is a really tasty soup with a great umami flavor that every mushroom lover should try.

Course Soup

Cuisine Hungarian

Keyword how to make Hungarian mushroom soup, Hungarian mushroom soup recipe, recipe for Hungarian mushroom soup, what to serve with Hungarian mushroom soup

Prep Time 10

Cook Time 35

Servings

Calories 195kcal

Author Beth Pierce

Ingredients

4 tablespoons unsalted butter
1 yellow onion chopped
2 lbs. cremini or white button mushrooms sliced
2 tablespoons chopped fresh dill or 2 teaspoons dried dill
1 tablespoon Hungarian sweet paprika
3 tablespoons flour
3 cups vegetable broth or chicken broth
1 tablespoon soy sauce low sodium
1 cup milk (preferably whole milk at room temperature
½ cup sour cream plus more for garnish
2 teaspoons lemon juice
Kosher salt and freshly ground black pepper to taste
Chopped fresh Italian parsley garnish

Instructions

Melt the butter in a Dutch Oven or soup pot over medium high heat. Add the onions and mushrooms and cook until the onions are soft and the mushrooms are browned.
Reduce the heat to low. Add the dill and paprika cooking for 1 minute while stirring constantly. Sprinkle in the flour and continue cooking for 2 minutes while stirring.
Slowly stir in the vegetable broth and soy sauce. Simmer gently for about 10-15 minutes or until thickened.
Remove from the heat and whisk in the milk, sour cream, and lemon juice. Season with kosher salt and fresh ground black pepper to taste. Serve promptly garnished with chopped fresh parsley and a dollop of sour cream.

Notes

Garnish with chopped fresh Italian parsley, a dollop of sour cream, crostini, chopped fresh dill, or sautéed mushrooms.
Bring the milk and sour cream to room temperature. This can be done easily in the microwave in 10-second increments until warm. Don't overheat the sour cream, or you will change the structure. Or just plan and leave the milk and sour cream on the counter for 30-60 minutes.
Remove the soup from the heat before whisking in the sour cream. You don't want it to separate. Do not boil the soup after adding the sour cream. It is best at that point to serve the soup.

Nutrition