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Hungarian Mushroom Soup

Warm Up with Flavor: Hungarian Mushroom Soup Made Easy

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Indulge in rich, creamy Hungarian Mushroom Soup, a hearty dish that brings warmth and nostalgia to your table.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 bowls
Course: Soup
Cuisine: Hungarian
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons Unsalted Butter Use olive oil for a lighter version.
  • 1 large Onion, finely chopped Shallots can be used for a milder taste.
  • 1 lb Mushrooms, mixed Use a mix of button, cremini, or wild mushrooms for complexity.
  • 2 cups Chicken or Vegetable Broth Vegetable broth makes it fully vegetarian.
  • 1 tablespoon Soy Sauce Omit for a gluten-free option or replace with tamari.
  • 1 tablespoon Sweet Hungarian Paprika No direct substitute; avoid hot paprika for this recipe.
  • 2 teaspoons Dried Dill Weed Fresh dill can be used if available.
For the Creaminess
  • 1 cup Whole Milk Use half-and-half for a richer texture or almond milk for a dairy-free option.
  • 3 tablespoons All-Purpose Flour Gluten-free flour can be used as a substitute.
  • ½ cup Sour Cream Add extra for garnish.
For the Final Touch
  • 3 tablespoons Fresh Parsley, chopped Substitute with chives or green onions if preferred.
  • 2 teaspoons Lemon Juice Leave out if not available, but it's recommended for brightness.
  • Salt and Pepper For seasoning to taste.

Equipment

  • large pot

Method
 

Step‑by‑Step Instructions
  1. In a large pot, melt 2 tablespoons of unsalted butter over medium heat. Once the butter is frothy, add 1 finely chopped onion, cooking for about 5 minutes until softened and translucent. Then, add 1 pound of sliced mixed mushrooms, stirring occasionally for another 5 minutes until they’re golden brown and caramelized.
  2. Pour in 2 cups of chicken or vegetable broth, along with 1 tablespoon of soy sauce, 1 tablespoon of sweet Hungarian paprika, and 2 teaspoons of dried dill weed. Stir everything together well and bring the mixture to a gentle simmer. Cover and let it cook for 15 minutes.
  3. In a separate bowl, whisk together 1 cup of whole milk and 3 tablespoons of all-purpose flour until smooth. Gradually add this mixture to the simmering soup, stirring continuously to prevent lumps. Continue to simmer for another 15 minutes until the soup thickens.
  4. Lower the heat to low and gently stir in ½ cup of sour cream, 3 tablespoons of chopped fresh parsley, and 2 teaspoons of lemon juice. Season the soup with salt and pepper to taste, allowing it to heat through for about 3-5 minutes without boiling.
  5. Carefully ladle the Hungarian Mushroom Soup into bowls, garnishing each serving with a sprinkle of extra parsley. Serve warm, preferably with some crusty bread on the side.

Nutrition

Serving: 1bowlCalories: 300kcalCarbohydrates: 25gProtein: 8gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 30mgSodium: 800mgPotassium: 400mgFiber: 3gSugar: 5gVitamin A: 500IUVitamin C: 10mgCalcium: 150mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 3 days. This soup can be frozen for up to 3 months.

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