If you’re searching for a deeply flavorful, velvety soup to warm up your evenings, this Creamy Hungarian Mushroom Soup is a must-try! Featuring a medley of mushrooms, fragrant herbs, and a luscious, creamy base, this dish is packed with rich umami flavors and subtle smoky undertones from Hungarian paprika. Whether you’re looking for a comforting winter soup or a unique, easy-to-make dish, this recipe will not disappoint.

Ingredients:

• 4 tablespoons unsalted butter
• 1 large onion, finely diced
• 1 pound mushrooms, sliced (white button, cremini, or a mix of wild mushrooms like chanterelles)
• 3 tablespoons all-purpose flour
• 1 tablespoon Hungarian paprika (for authentic flavor and slight smokiness)
• 3 cups vegetable broth (or substitute with chicken stock or bone broth for extra depth)
• 3 tablespoons soy sauce
• 1 cup 2% milk
• 1/2 cup sour cream
• 1 tablespoon freshly squeezed lemon juice
• 1 tablespoon fresh dill, chopped (or 2 teaspoons dried dill)
• 1/4 cup fresh parsley, finely chopped
• Salt and black pepper to taste

How To Make

1. Sauté the Aromatics: In a large saucepan or Dutch oven, melt the butter over medium heat. Add the finely diced onion and sauté for about 5 minutes until soft and translucent. Stir in the sliced mushrooms and continue cooking for 10-15 minutes until they release their moisture and the liquid evaporates, leaving a rich, concentrated mushroom flavor.
2. Build the Base: Sprinkle the flour and paprika over the mushrooms and stir well to coat. Cook for 2-3 minutes, stirring continuously, to eliminate the raw flour taste and develop the depth of flavor.
3. Simmer the Broth: Gradually pour in the vegetable broth while stirring to avoid lumps. Add the soy sauce and milk, then bring the mixture to a gentle boil. Reduce the heat and let it simmer for about 10 minutes, allowing the flavors to meld beautifully.
4. Create the Creamy Finish: Remove the saucepan from heat and stir in the sour cream, fresh lemon juice, dill, and parsley. Season with salt and black pepper to taste. The soup should have a silky, slightly thickened consistency with a beautiful balance of tangy, earthy, and savory notes.
5. Serve & Enjoy: Ladle the soup into bowls and garnish with additional fresh parsley or dill. Serve warm with crusty bread, garlic toast, or a light side salad for a complete meal.

Pro Tips for the Best Hungarian Mushroom Soup:

• Use Authentic Hungarian Paprika – This spice is the key to the deep, slightly smoky flavor. Opt for sweet or smoked Hungarian paprika for the best results.
• Enhance with Wild Mushrooms – A mix of wild mushrooms, such as chanterelles or oyster mushrooms, adds more complexity to the flavor.
• Adjust the Thickness – If you prefer a thicker soup, you can whisk in a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water) before adding the sour cream.
• Make it Dairy-Free – Use coconut milk instead of regular milk and swap sour cream with a dairy-free alternative.

Variations & Substitutions:

• For a heartier version, add diced potatoes or cooked barley.
• To make it keto-friendly, replace flour with almond flour and use heavy cream instead of milk.
• If you love extra tanginess, increase the amount of lemon juice or add a splash of white wine.

FAQs:

Q: Can I make this soup ahead of time?

A: Yes! This soup actually tastes even better the next day as the flavors continue to develop. Store it in an airtight container in the fridge for up to 3 days.

Q: Can I freeze Hungarian Mushroom Soup?

A: It’s best enjoyed fresh, but if you need to freeze it, let it cool completely and store it in a freezer-safe container for up to 2 months. Be aware that dairy-based soups may separate upon reheating, so stir well before serving.

Q: What is the best way to reheat this soup?

A: Reheat gently over low heat on the stove, stirring frequently. Avoid boiling, as this can cause the dairy to curdle.

Q: What can I serve with this soup?

A: This soup pairs well with warm, crusty bread, a side of buttered noodles, or a simple green salad.

Simple Hungarian Mushroom Soup Recipe

Creamy Hungarian Mushroom Soup with Fresh Herbs is a comforting and flavorful dish with an irresistibly rich, velvety texture. Perfect for a cozy meal!

Serves: 6 People

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Ingredients:

• 4 tablespoons butter
• 1 large onion, diced
• 1 pound mushrooms (white, cremini, or wild mix), sliced
• 3 tablespoons flour
• 1 tablespoon paprika
• 3 cups vegetable broth (or chicken stock/bone broth)
• 3 tablespoons soy sauce
• 1 cup 2% milk
• 1/2 cup sour cream
• 1 tablespoon lemon juice
• 1 tablespoon fresh dill, chopped (or 2 teaspoons dried dill)
• 1/4 cup fresh parsley, chopped
• Salt and black pepper to taste

Instructions:

1. Melt butter in a large saucepan over medium heat. Add diced onions and sliced mushrooms, cooking for 10-15 minutes until soft and slightly caramelized.
2. Stir in flour and paprika, cooking for another 2-3 minutes.
3. Pour in the vegetable broth, soy sauce, and milk, stirring continuously. Bring to a boil, then lower the heat and let it simmer for 10 minutes.
4. Remove from heat and stir in sour cream, lemon juice, dill, and parsley. Season with salt and black pepper to taste.
5. Serve hot, garnished with fresh herbs.

Nutrition Information (Per Serving):

• Calories: 177 kcal
• Carbohydrates: 12g
• Protein: 5g
• Fat: 12g
• Saturated Fat: 7g
• Cholesterol: 33mg
• Sodium: 1080mg
• Potassium: 408mg
• Fiber: 1g
• Sugar: 6g
• Vitamin A: 1430 IU
• Vitamin C: 7.4 mg
• Calcium: 85 mg
• Iron: 1.2 mg