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Hungarian Mushroom Soup

This creamy Hungarian mushroom soup has lots of flavor and is easy to make. It's primarily a mushroom soup but derives a lot of its flavor from other ingredients. My family loves soup and this is one of their favorites.
Print Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course lunch/dinner
Cuisine central europe
Servings 6 people
Calories 1299 kcal

Equipment

  • 1 Large Pot (Dutch Oven) For sautéing and simmering the soup
  • 1 Whisk Essential for blending flour and milk to avoid lumps
  • 1 Cutting Board For preparing onions, mushrooms, and parsley
  • 1 Chef's knife For chopping and slicing ingredients
  • 1 Stirring spoon/ladle For stirring and serving

Ingredients
  

Main

  • 4 tablespoons unsalted butter
  • 2 cups chopped onions
  • 1 pound fresh mushrooms sliced
  • 2 cups chicken broth
  • 1 tablespoon soy sauce
  • 1 tablespoon paprika
  • 2 teaspoons dried dill weed
  • 1 cup milk
  • 3 tablespoons all-purpose flour
  • ½ cup sour cream
  • ¼ cup chopped fresh parsley
  • 2 teaspoons lemon juice
  • 1 teaspoon salt
  • ground black pepper to taste

Instructions
 

  • Gather the ingredients. Dotdash Meredith Food Studios
  • Melt butter in a large pot over medium heat. Add onions; cook and stir until softened, about 5 minutes. Add mushrooms and sauté for 5 more minutes. Stir in broth, soy sauce, paprika, and dill; reduce heat to low, cover, and simmer for 15 minutes. Dotdash Meredith Food Studios
  • Whisk milk and flour together in a separate bowl; stir into soup until blended. Cover and simmer for 15 more minutes, stirring occasionally. Dotdash Meredith Food Studios
  • Add sour cream, parsley, lemon juice, salt, and ground black pepper; stir over low heat until warmed through, about 3 to 5 minutes. Serve immediately. Dotdash Meredith Food Studios

Notes

To achieve a truly rich flavor, consider using a good quality Hungarian sweet paprika; its mild, earthy notes are foundational. When sautéing the onions, ensure they are cooked until translucent and slightly sweet before adding mushrooms, building a deeper aromatic base. For optimal texture and to prevent curdling, temper the sour cream by whisking a small amount of hot soup into it before incorporating it into the main pot. Always add sour cream and fresh herbs at the very end and avoid boiling the soup afterward to preserve their delicate flavors and textures. A squeeze of fresh lemon juice brightens the overall profile, so don't skimp on this finishing touch.