Hungarian Mushroom Soup
This Hungarian mushroom soup with paprika and sour cream is a creamy, comforting dish packed with earthy mushrooms and a burst of smoky paprika.
Ingredients
- 2 tablespoons unsalted butter
- 1 medium yellow onion finely chopped
- 1 pound fresh mushrooms sliced (button, baby bella, or a mix)
- 1 teaspoon salt
- 1 teaspoon smoked paprika or regular paprika
- 1 teaspoon dried dill
- 2 tablespoons all-purpose flour
- 2 cups vegetable broth or chicken broth for richer flavor
- 1 cup whole milk
- 1/2 cup sour cream
- 2 tablespoons soy sauce
- Fresh parsley chopped (for garnish)
Instructions
Sauté the vegetables
- In a large soup pot, melt the butter over medium heat. Add the chopped onion and cook for 3–4 minutes until softened. Stir in the mushrooms, sprinkle with salt, and cook for about 8–10 minutes until the mushrooms release their moisture and begin to brown.
Add the seasonings and flour
- Sprinkle the smoked paprika and dried dill over the mushrooms, stirring well to coat. Add the flour, mixing until it forms a paste-like consistency. Let it cook for 1–2 minutes to remove the raw flour taste.
Add the broth and simmer
- Slowly pour in the vegetable broth while stirring to avoid lumps. Bring the soup to a gentle simmer and let it cook for about 10 minutes, stirring occasionally, until it thickens slightly.
Stir in the milk and sour cream
- Reduce the heat to low and stir in the milk. In a small bowl, whisk the sour cream with a few tablespoons of the hot soup to temper it, then add it back to the pot. Stir until the soup is creamy and well combined.
Finish with soy sauce
- Stir in the soy sauce and taste the soup. Adjust the seasoning with more salt or paprika, if needed. Let it simmer for another 2–3 minutes to bring all the flavors together.
Serve and garnish
- Ladle the soup into bowls and garnish with fresh parsley. Serve it with crusty bread or a simple green salad for a complete meal.
Notes
Storing and Enjoying Leftovers
This soup stores well, making it a great option for meal prep. Let the soup cool completely before transferring it to an airtight container.
- Refrigerate: Store in the fridge for up to 3–4 days.
- Freeze: You can freeze this soup for up to 3 months. Just be aware that the sour cream may cause slight separation when reheated.
- To reheat: Warm the soup gently on the stovetop over low heat, stirring occasionally. If it’s too thick, add a splash of broth or milk to thin it out.
- Use your favorite mushrooms: While button or baby bella mushrooms work perfectly, you can try shiitake or oyster mushrooms for a more complex flavor.
- Go dairy-free: Substitute the milk with unsweetened almond or oat milk and use a dairy-free sour cream alternative.
- Spice it up: Add a pinch of cayenne pepper or red pepper flakes for a little heat.