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Hungarian Mushroom Soup Recipe

Hungarian Mushroom Soup Recipe
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4.9 from 20 reviews

This creamy Hungarian Mushroom Soup is a comforting and flavorful vegetarian dish that offers a taste of Eastern European cuisine. With earthy mushrooms, aromatic spices, and a touch of tang from sour cream and lemon juice, this soup is perfect for chilly evenings.

Ingredients

Units Scale

For the soup:

  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 1 medium onion, finely chopped
  • 1 pound cremini or white mushrooms, sliced
  • 2 teaspoons dried dill
  • 1 tablespoon Hungarian sweet paprika
  • 1 tablespoon soy sauce
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 cups vegetable or chicken broth
  • 1 cup whole milk
  • 2 tablespoons all-purpose flour

For serving:

  • 1/2 cup sour cream
  • 2 tablespoons lemon juice
  • 2 tablespoons chopped fresh parsley

Instructions

  1. In a large pot, melt butter with olive oil over medium heat.

    2. Add the chopped onion and cook until soft, about 5 minutes.

  2. Stir in the mushrooms and cook for 10–12 minutes, until they release their moisture and start to brown.

  3. Add dill, paprika, soy sauce, salt, and pepper.

    Stir to coat the mushrooms in the spices.

  4. Pour in the broth and bring to a gentle simmer for 10 minutes.

  5. In a small bowl, whisk the flour into the milk until smooth, then add the mixture to the soup, stirring well.

    Simmer for another 5–7 minutes until slightly thickened.

  6. Reduce heat to low and stir in the sour cream and lemon juice until the soup is creamy and heated through.

    Do not boil.

  7. Taste and adjust seasoning if needed.
  8. Garnish with fresh parsley before serving.

Notes

  • For a richer soup, substitute half-and-half or heavy cream for the milk.
  • This soup pairs well with crusty bread and keeps well in the fridge for up to 3 days.

Nutrition

Find it online: https://easy-tapas-recipes.com/hungarian-mushroom-soup-recipe/