Hungarian Mushroom Soup
A rich, creamy, and comforting soup with earthy mushrooms, sweet paprika, and herbs.
Ingredients
500 g mushrooms (Aldi mushrooms work perfectly), sliced
2 tbsp butter
1 tbsp olive oil
1 medium onion, finely chopped
2 cloves garlic, minced
2 tsp Hungarian paprika
1 tsp dried dill
1 tbsp soy sauce
3 tbsp flour
4 cups vegetable or chicken broth
1 cup milk
1/2 cup sour cream
1 tbsp lemon juice
Salt and black pepper to taste
Fresh parsley for garnish
Instructions
In a large pot, melt butter with olive oil over medium heat.
Add onion and cook for 4–5 minutes until soft.
Stir in mushrooms and cook until they release their juices and become golden, about 8–10 minutes.
Add garlic, paprika, dill, and soy sauce. Stir well.
Sprinkle flour over the mushrooms and cook for 1 minute.
Slowly pour in the broth while stirring to avoid lumps.
Simmer for 10–15 minutes until slightly thickened.
Stir in milk and cook gently for 3 minutes.
Remove from heat and mix in sour cream and lemon juice.
Season with salt and pepper. Garnish with parsley and serve hot.
Optional Add-Ins
A splash of heavy cream for extra richness
Cooked chicken for more protein
Crusty bread on the side
