Description
Discover how to make Hungarian Mushroom Soup recipe with this easy, flavorful guide! This creamy soup combines fresh mushrooms, onions, sweet paprika, dill, and a hint of lemon for a comforting dish that’s perfect for any season. Finished with sour cream and parsley, it’s a rich yet balanced bowl of Eastern European goodness — ideal for cozy dinners or make-ahead meals. Serve it with crusty bread and enjoy a taste of Hungarian tradition at home!
Ingredients
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4 tablespoons unsalted butter
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2 cups chopped onions
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1 pound fresh mushrooms, sliced
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2 cups chicken broth (or vegetable broth for a vegetarian version)
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1 tablespoon soy sauce
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1 tablespoon sweet paprika
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2 teaspoons dried dill weed
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1 cup milk
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3 tablespoons all-purpose flour
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½ cup sour cream
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¼ cup chopped fresh parsley
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2 teaspoons lemon juice
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1 teaspoon salt
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Ground black pepper, to taste
Instructions
Melt the butter in a large pot over medium heat. Add the chopped onions and cook for about 5 minutes until softened. Add the mushrooms and sauté for another 5 minutes, stirring occasionally.
Pour in the chicken broth and stir in the soy sauce, paprika, and dill. Reduce the heat to low, cover, and simmer for 15 minutes so the flavors blend beautifully.
In a small bowl, whisk together the milk and flour until smooth. Gradually add this mixture to the soup, stirring well. Cover and let it simmer for another 15 minutes, stirring occasionally to prevent sticking.
Add the sour cream, parsley, lemon juice, salt, and black pepper. Stir gently over low heat for about 3 to 5 minutes until the soup is warmed through. Be careful not to let it boil. Serve hot, garnished with extra parsley if desired.
Notes
For the best flavor, use fresh, authentic sweet Hungarian paprika — it gives the soup its signature color and gentle smoky-sweet taste. Always add the sour cream at the end over low heat to avoid curdling. This soup tastes even better the next day as the flavors develop, making it great for meal prep!