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Creamy Hungarian Mushroom Soup

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Hungarian Mushroom Soup is a creamy, savory comfort food made with earthy mushrooms, paprika, dill, and a touch of lemon. Finished with sour cream and parsley, this elegant yet easy dish is perfect for weeknight dinners or cozy gatherings.

  • Author: Tina
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: 6 servings
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Hungarian
  • Diet: Vegetarian

Ingredients

4 tbsp unsalted butter

2 cups onions, chopped

1 lb fresh mushrooms, sliced

2 cups chicken broth (or vegetable broth)

1 tbsp soy sauce

1 tbsp paprika

2 tsp dried dill weed

1 cup milk

3 tbsp all-purpose flour

1/2 cup sour cream

1/4 cup fresh parsley, chopped

2 tsp lemon juice

1 tsp salt

Black pepper, to taste

Instructions

  1. Melt butter in a large pot over medium heat. Add chopped onions and cook for 5 minutes until softened.
  2. Add sliced mushrooms and sauté for another 5 minutes.
  3. Stir in broth, soy sauce, paprika, and dill. Reduce heat, cover, and simmer for 15 minutes.
  4. In a small bowl, whisk milk and flour until smooth. Stir into the soup and simmer for 15 more minutes, stirring occasionally.
  5. Add sour cream, parsley, lemon juice, salt, and pepper. Warm gently over low heat for 3–5 minutes until creamy and heated through.
  6. Serve hot, garnished with extra parsley if desired.

Notes

  • Use sweet Hungarian paprika for authentic flavor, or add hot paprika for spice.
  • Vegetable broth makes it vegetarian-friendly.
  • To prevent sour cream from curdling, stir it in at low heat and avoid boiling.
  • Blend part of the soup for a creamier texture if desired.
  • For extra richness, substitute heavy cream for the milk.

Nutrition

Find it online: https://cheftinaskitchen.com/creamy-hungarian-mushroom-soup/