hungarian mushroom soup

a recipe by
Beth Pierce
Old Monroe, MO

A creamy Hungarian Mushroom Soup made with fresh mushrooms, aromatic dill, and sweet Hungarian paprika. This is one of our favorite mushroom soups and one every mushroom lover should try. The unique flavors in this soup blend together like a fine-tuned instrument.

serves 6
prep time 10 Min
cook time 35 Min
method Stove Top

Ingredients For hungarian mushroom soup

  • 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 low sodium soy sauce
  • 1 cup whole milk (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)

How To Make hungarian mushroom soup

  • 1
    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.
  • 2
    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.
  • 3
    Slowly stir in the vegetable broth and soy sauce. Simmer gently for about 15 minutes or until thickened.
  • 4
    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.
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