Hungarian Mushroom Soup
Hungarian Mushroom Soup
A warm, earthy, creamy soup that tastes like pure comfort.
🛒 Ingredients
- 4 tablespoons butter
- 1 large onion, finely chopped
- 1 lb mushrooms, sliced (cremini, white, OR a mix)
- 2 teaspoons dill
- 1 tablespoon paprika (Hungarian if possible)
- 1 tablespoon soy sauce
- 2 cups chicken or vegetable broth
- 1 cup milk
- 2 tablespoons flour
- ½ cup sour cream
- 2 tablespoons lemon juice (or more to taste)
- Salt & black pepper to taste
- Fresh parsley, chopped (for garnish)
- Optional topping: shredded Swiss or Gruyère cheese
👩🍳 Instructions
1. Sauté the aromatics
• In a large pot, melt the butter.
• Add the onions and cook until soft and golden.
2. Add mushrooms & spices
• Add sliced mushrooms and cook until they release their juices.
• Stir in paprika, dill, and soy sauce.
3. Build the broth
• Add broth and bring to a gentle simmer.
• Let it cook for about 10 minutes.
4. Make it creamy
• In a small bowl, whisk the milk and flour until smooth.
• Pour into the soup, stir well, and simmer another 10 minutes until thickened.
5. Finish with richness
• Stir in sour cream and lemon juice.
• Season with salt & pepper to taste.
6. Serve
• Ladle into bowls and top with:
✔ fresh parsley
✔ shredded Swiss cheese (AMAZING melted into the hot soup!)
💡 Tips for the Best Flavor
- Use fresh dill if available — the flavor is unreal.
- Add a little extra lemon juice for a brighter finish.
- Mushroom lovers: mix varieties (shiitake, baby bella, oyster).
