Creamy Hungarian Mushroom Soup
A creamy, smoky Hungarian Mushroom Soup made with fresh mushrooms, paprika, dill, and a touch of sour cream. This one-pot recipe is ready in 40 minutes and delivers a comforting, nutrient-rich meal that’s satisfying, flavorful, and perfect for everyday cooking.
Equipment
- 1 Large saucepan or Dutch oven
- 1 Large saucepan or Dutch oven
- 1 Chef’s knife
- 1 Cutting board
- 1 measuring cups set
- 1 Measuring spoons set
Ingredients
- 4 tablespoons butter
- 1 large onion diced
- 1 pound mushrooms sliced (white, cremini, or wild mix)
- 3 tablespoons flour
- 1 tablespoon paprika
- 3 cups vegetable stock or chicken stock/bone broth
- 3 tablespoons soy sauce
- 1 cup milk 2%
- ½ cup sour cream
- 1 tablespoon lemon juice
- 1 tablespoon fresh dill chopped (or 2 tsp dried)
- ¼ cup fresh parsley chopped
- Salt to taste
- Black pepper to taste
Instructions
- Sauté the Aromatics: Place a large saucepan or Dutch oven over medium heat and add the butter. As the butter melts, it should sizzle lightly without browning. Add the diced onion and cook for about 4–5 minutes, stirring often, until the onion turns soft, translucent, and fragrant. This step creates a sweet, savory base that enhances the depth of flavor in the soup.
- Cook the Mushrooms: Stir in the sliced mushrooms, spreading them out so they cover the bottom of the pan. Allow them to cook undisturbed for 2–3 minutes before stirring—this helps the mushrooms release their natural juices and develop a rich, golden-brown edge. Continue cooking for 8–10 minutes, stirring occasionally, until all the liquid they release has evaporated and the mushrooms shrink in size while becoming tender and slightly caramelized.
- Build the Flavor with Flour and Paprika: Sprinkle the flour evenly over the mushrooms and onions. Stir well to coat everything, and let the mixture cook for 2–3 minutes. This step removes the raw taste of the flour and acts as a natural thickener for the soup. Add the paprika, stirring constantly to bloom its flavor—this allows the spice to release its warm, smoky notes, giving the soup its signature Hungarian character.
- Deglaze and Simmer the Base: Slowly pour in the vegetable stock (or chicken stock/bone broth, if using), whisking or stirring as you go to prevent lumps. Scrape the bottom of the pot with your spoon to release any flavorful browned bits that may have stuck. Add the soy sauce and milk, stir everything together, and bring the mixture to a gentle boil. Once it begins to bubble, reduce the heat to low and let it simmer for about 10 minutes. This allows the flavors to meld, and the broth will thicken slightly into a velvety consistency.
- Add Creaminess and Freshness: Remove the pot from the heat before stirring in the sour cream—this prevents curdling and keeps the soup smooth. Add the lemon juice to brighten the flavors and balance the richness. Gently stir in the fresh dill and parsley, which add a burst of freshness and herbal aroma. Taste and adjust with salt and freshly ground black pepper, keeping in mind that the soy sauce already contributes some saltiness.
- Serve and Enjoy: Ladle the soup into bowls and garnish with an extra sprinkle of fresh dill or parsley, if desired. The soup can be enjoyed as a light main dish on its own or paired with crusty bread for dipping. It also keeps well in the refrigerator for up to 3 days, making it a fantastic make-ahead meal.
Notes
- Use a mix of mushrooms for the best flavor—white button, cremini, or wild varieties like chanterelles.
- Always cook the mushrooms until their liquid fully evaporates to avoid a watery soup.
- Blooming paprika in butter and flour intensifies its smokiness.
- Add sour cream off the heat to prevent curdling.
- Fresh dill and parsley add brightness, but dried herbs can work in a pinch.
- Soy sauce deepens the umami flavor without overpowering the dish.
- Adjust thickness by adding more broth if the soup feels too heavy.
- This soup pairs wonderfully with crusty bread or toasted baguette slices.
- Double the recipe—it reheats beautifully for meal prep.
- For a lighter option, swap sour cream with Greek yogurt.
