Description
This Creamy Hungarian Mushroom Soup is a rich and comforting one-pot meal made with earthy mushrooms, paprika, dill, and sour cream. A cozy dish perfect for weeknights or meal prep.
Ingredients
4 tablespoons unsalted butter
1 large onion, finely chopped
1 lb (450g) mushrooms, sliced (button, cremini, or wild mix)
2 cups chicken or vegetable broth
1 tablespoon soy sauce
1 tablespoon sweet Hungarian paprika
2 teaspoons dried dill weed
1 cup whole milk
3 tablespoons all-purpose flour
½ cup sour cream
3 tablespoons fresh parsley, chopped (plus extra for garnish)
2 teaspoons lemon juice
Salt and freshly ground black pepper, to taste
Instructions
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In a large pot, melt butter over medium heat. Add onion and cook until translucent, about 5 minutes.
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Add mushrooms and sauté another 5–7 minutes, until softened and browned.
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Stir in broth, soy sauce, paprika, and dill. Simmer covered for 15 minutes.
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In a small bowl, whisk together milk and flour until smooth. Slowly pour into the soup while stirring constantly.
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Simmer uncovered for another 15 minutes, stirring occasionally, until thickened.
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Reduce heat to low. Stir in sour cream, parsley, lemon juice, salt, and pepper. Heat gently for 3–5 minutes without boiling.
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Serve hot, garnished with extra parsley.
Notes
- Use a mix of mushrooms for best flavor.
- Avoid boiling after adding sour cream to prevent curdling.
- Add cooked chicken or lentils for a more filling version.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Hungarian, Eastern European
