This Hungarian mushroom soup is a delightful blend of creamy, savory, and aromatic flavors. With a subtle kick from paprika and a hint of dill, it’s the perfect cozy dish to warm up any day. The richness of the soup, paired with the tangy sour cream and fresh herbs, makes for an unforgettable meal that’s both satisfying and comforting.
Why You’ll Love This Recipe
I love this recipe because it brings together earthy mushrooms, the richness of sour cream, and the warmth of paprika and dill in a way that’s both comforting and unique. The addition of soy sauce enhances the umami flavors, while the smooth texture of the soup makes it feel indulgent yet light. The recipe is also versatile and quick to make, making it a great option for a weeknight dinner or a special occasion. Plus, it’s perfect for anyone who loves a creamy, hearty soup with a bit of spice.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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
Directions
In a large pot, melt butter over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
Add the sliced mushrooms and cook for 8-10 minutes, or until the mushrooms release their juices.
Stir in the paprika, dried dill, and soy sauce, and cook for another minute.
Pour in the broth, and bring the mixture to a simmer. Cover and cook for 10 minutes.
In a small bowl, whisk flour into the milk until smooth, then gradually stir it into the soup. Simmer for another 5 minutes, stirring occasionally, until the soup slightly thickens.
Reduce the heat to low and stir in the sour cream and lemon juice. Season with salt and pepper to taste.
Remove the soup from heat, garnish with fresh parsley, and serve warm with crusty bread.
Servings and Timing
Servings: 4 servings
Prep time: 10 minutes
Cooking time: 25 minutes
Total time: 35 minutes
Variations
For a richer flavor, use heavy cream instead of whole milk or half-and-half.
You can substitute the mushrooms with other varieties like shiitake or portobello for a different texture and taste.
For a vegan version, replace the sour cream with a dairy-free alternative and use vegetable broth instead of chicken broth.
Add a bit of heat by stirring in some red pepper flakes or chili powder if you enjoy spicy flavors.
Storage/Reheating
Storage: Let the soup cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to 3 days.
Reheating: Reheat on the stovetop over medium heat, stirring occasionally until warmed through. If the soup has thickened too much in the fridge, you can add a little extra broth or milk to adjust the consistency.
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FAQs
Can I freeze Hungarian mushroom soup?
Yes, this soup can be frozen! Allow it to cool completely before transferring to a freezer-safe container. It will keep for up to 3 months in the freezer. To reheat, thaw in the fridge overnight and warm on the stove.
Can I make this soup ahead of time?
Absolutely! This soup actually tastes even better the next day as the flavors have time to meld together. You can make it a day ahead and store it in the fridge until you’re ready to serve.
Is there a way to make the soup spicier?
Yes, if you prefer more heat, you can add a pinch of cayenne pepper, some red pepper flakes, or even a small amount of hot paprika when cooking the soup. Adjust to your preferred spice level!
Can I substitute the sour cream?
If you don’t have sour cream, you can substitute it with plain Greek yogurt or a dairy-free alternative for a similar creamy texture.
What kind of bread should I serve with this soup?
A crusty loaf of sourdough or baguette is perfect for dipping into this creamy soup. You could also serve it with a slice of rye bread for a more authentic experience.
Conclusion
Hungarian mushroom soup is the ultimate comfort food for cold days or when I’m craving something rich and flavorful. The combination of earthy mushrooms, creamy texture, and the distinct flavors of paprika and dill create a soup that’s both hearty and satisfying. Whether I’m making it for a cozy meal at home or impressing guests at a dinner party, this soup never disappoints. It’s easy to make, incredibly flavorful, and sure to become a staple in my recipe collection.
📖 Recipe:
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Hungarian Mushroom Soup
- Total Time: 35 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
Indulge in the warmth and richness of Hungarian Mushroom Soup, a comforting delight that’s perfect for chilly evenings. Bursting with earthy flavors and creamy textures, this homemade soup is sure to become a favorite in your repertoire. With the perfect balance of savory mushrooms, aromatic spices, and velvety sour cream, each spoonful is a symphony of taste. Follow this easy recipe to create a bowl of comfort that will tantalize your taste buds and warm your soul.
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
Instructions
- In a large pot, melt butter over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
- Add the sliced mushrooms and cook for 8-10 minutes, or until the mushrooms release their juices.
- Stir in the paprika, dried dill, and soy sauce, and cook for another minute.
- Pour in the broth, and bring the mixture to a simmer. Cover and cook for 10 minutes.
- In a small bowl, whisk flour into the milk until smooth, then gradually stir it into the soup. Simmer for another 5 minutes, stirring occasionally, until the soup slightly thickens.
- Reduce the heat to low and stir in the sour cream and lemon juice. Season with salt and pepper to taste.
- Remove the soup from heat, garnish with fresh parsley, and serve warm with crusty bread.
Notes
For a richer flavor, substitute heavy cream for whole milk or half-and-half.
You can use different mushroom varieties, like shiitake or portobello, for a unique flavor profile.
For a vegan version, swap the sour cream with a plant-based alternative and use vegetable broth.
Add heat with red pepper flakes or cayenne pepper for a spicy kick.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Hungarian
Nutrition
- Serving Size: 4 servings
- Calories: 220 kcal
