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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 heavy-bottomed pot For sautéing and simmering
  • 1 Whisk For mixing flour and milk
  • 1 Chef's knife For chopping onions and slicing mushrooms
  • 1 Cutting Board
  • 1 Measuring Cups and Spoons

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

For a richer flavor profile, consider using a good quality Hungarian sweet paprika. When sautéing the mushrooms, allow them to brown slightly before adding liquid to develop umami. Ensure the milk and flour are thoroughly whisked into a smooth slurry to prevent lumps in your soup; a separate bowl is crucial here. Most importantly, when incorporating the sour cream, stir it in gently over very low heat and do not bring the soup to a boil after its addition, as this can cause it to curdle. Garnish with additional fresh parsley and a swirl of sour cream for an elevated presentation.