🍄 Hungarian Mushroom Soup
A rich, creamy soup flavored with paprika, mushrooms, dill, and sour cream. It’s comforting, slightly tangy, and very popular in Hungarian home cooking.
🥣 Ingredients
4 tbsp butter
1 large onion, finely chopped
450–500 g mushrooms (Aldi mushrooms work perfectly), sliced
2 tsp Hungarian paprika
1 tsp dried dill (or 1 tbsp fresh dill)
1 tbsp soy sauce
2 cups vegetable broth or chicken broth
1 cup milk
3 tbsp flour
½ cup sour cream
1–2 tsp lemon juice
Salt and black pepper to taste
Fresh parsley (optional, for garnish)
👨🍳 Instructions
Cook the onion
Melt butter in a large pot over medium heat. Add chopped onion and cook for about 5 minutes until soft.
Add mushrooms
Stir in the sliced mushrooms and cook for about 8–10 minutes until they release their juices.
Season
Add paprika, dill, and soy sauce. Stir well to coat the mushrooms.
Add broth
Pour in the broth, bring to a gentle simmer, and cook for about 10 minutes.
Make it creamy
In a bowl, whisk milk and flour together until smooth. Slowly stir it into the soup and simmer until slightly thickened (about 5 minutes).
Finish the soup
Lower the heat and stir in sour cream and lemon juice. Season with salt and black pepper.
Serve
Garnish with fresh parsley or extra dill and serve hot.
🍞 Serving Ideas
With crusty bread or toast
Over rice
With a grilled cheese sandwich
✅ Tip: Hungarian paprika gives the best flavor. If you like a stronger taste, add a little extra paprika.
If you want, I can also show you the authentic Hungarian restaurant version (even creamier and richer). 🍲
