Hungarian Mushroom Soup
This Hungarian Mushroom Soup is deeply savory, seasoned with sweet paprika and dill, and finished with tangy sour cream for a velvety, restaurant-quality bowl that comes together in under an hour.
Equipment
- Dutch oven or large heavy-bottomed pot - 5 to 6 quart capacity
- Sharp chef's knife
- Cutting board
- Wooden spoon or heat-resistant silicone spatula
- Immersion Blender - optional, for partially blending
- Small mixing bowl or mason jar with lid - for the milk and flour slurry
- Whisk
- Ladle
- Measuring cups and spoons
Ingredients
- 4 tablespoons unsalted butter - 56g
- 1 large yellow onion - diced, about 2 cups or 300g
- 1.5 lbs cremini or white button mushrooms - 680g, sliced
- 3 cloves garlic - minced
- 1 tablespoon Hungarian sweet paprika
- 2 teaspoons dried dill weed - or 2 tablespoons fresh dill, chopped
- 1 teaspoon dried thyme
- 1 tablespoon low-sodium soy sauce
- 2.5 cups vegetable broth - 600ml, or chicken broth
- 1 cup whole milk - 240ml
- 3 tablespoons all-purpose flour
- 0.5 cup full-fat sour cream - 120ml
- 1 tablespoon fresh lemon juice
- 2 tablespoons fresh parsley - chopped, for garnish
- salt - to taste
- black pepper - to taste
For Serving (Optional)
- sour cream - extra dollop for garnish
- fresh dill or parsley - extra for garnish
- Hungarian paprika - light dusting for color
- crusty bread or baguette - for serving
Instructions
- Prep all ingredients: dice the onion, slice the mushrooms, mince the garlic, measure out spices into a small bowl, and whisk the flour into the milk until smooth.
- Melt butter in a Dutch oven or heavy-bottomed pot over medium heat. Add the diced onion and cook for about 5 minutes, stirring frequently, until soft and translucent.
- Add the sliced mushrooms and cook over medium heat for 10 to 12 minutes, stirring occasionally, until they release their liquid, the liquid evaporates, and the mushrooms are golden brown and caramelized.
- Add the minced garlic to the pot and stir for about 60 seconds until fragrant.
- Sprinkle in the sweet paprika, dried dill, and dried thyme. Stir constantly for 1 to 2 minutes to bloom the spices in the butter.
- Pour in the broth and soy sauce. Scrape the bottom of the pot to release any browned bits. Bring to a gentle boil, then reduce heat and simmer for 10 to 15 minutes.
- Whisk the milk-flour slurry again and slowly pour it into the simmering soup while stirring constantly. Cook for 8 to 10 minutes until thickened.
- Reduce heat to low. Stir in the sour cream and lemon juice until smooth and fully incorporated. Season with salt and pepper to taste.
- Ladle into bowls and garnish with a dollop of sour cream, fresh herbs, and a light dusting of paprika. Serve immediately with crusty bread.
Notes
- Use full-fat dairy: Whole milk and full-fat sour cream provide the richest texture. Low-fat options will result in a thinner soup.
- Don't rush the mushrooms: Properly caramelizing the mushrooms is the single most important step for deep, savory flavor.
- Bloom the spices: Stirring the paprika and herbs into the butter before adding liquid unlocks their full aromatic potential.
- Add sour cream off the heat: Reduce the heat to low before adding sour cream to prevent curdling. Never bring the soup to a boil after adding it.
- Hungarian paprika matters: Seek out authentic Hungarian sweet paprika for the most authentic flavor. Generic paprika is a pale substitute.
- Make it ahead: This soup actually tastes better the next day as the flavors meld. Store in the refrigerator for up to 4 days.
- Freezing tip: For best results, freeze before adding the sour cream. Stir in fresh sour cream after reheating.
- Smoked paprika variation: Swap half the sweet paprika for smoked paprika for a deeper, smokier profile.
- Vegan option: Use vegan butter, unsweetened oat milk, vegetable broth, and vegan sour cream.
- Gluten-free: Replace the flour with a cornstarch slurry (2 tablespoons cornstarch whisked with 1 cup of milk).