Hungarian Mushroom soup

Hungarian Mushroom Soup

Creamy, deeply savory soup flavored with paprika, dill, and mushrooms—Hungary’s cozy answer to cold days.

⏱️ Time

• Prep: 10 minutes

• Cook: 25–30 minutes

• Total: ~40 minutes

🍽️ Serves

4–6

🧺 Ingredients

• 2 tbsp butter (or olive oil)

• 1 medium onion, finely chopped

• 1 lb (450 g) mushrooms, sliced (button, cremini, or mixed)

• 2 tbsp all-purpose flour

• 1 tbsp Hungarian sweet paprika (key ingredient)

• ½ tsp dried thyme

• Salt & black pepper, to taste

• 2 cups vegetable or chicken broth

• 1 cup milk (or half-and-half for richer soup)

• 1 tbsp soy sauce or tamari

• 1–2 tsp fresh dill, chopped (or ½ tsp dried)

• 1 tbsp lemon juice or apple cider vinegar

• ½ cup sour cream (or Greek yogurt)

Optional Add-Ins

• 1 clove garlic, minced

• Smoked paprika for depth

• Splash of white wine

👩‍🍳 Instructions

1. Sauté the base

   • Melt butter in a large pot over medium heat.

   • Add onion and cook 5 minutes until soft and translucent.

2. Cook mushrooms

   • Add mushrooms (and garlic if using).

   • Cook 8–10 minutes until mushrooms release moisture and begin to brown.

3. Season

   • Stir in flour, paprika, thyme, salt, and pepper.

   • Cook 1 minute to remove raw flour taste.

4. Build the soup

   • Slowly stir in broth, then milk.

   • Add soy sauce.

   • Simmer gently for 10–15 minutes, stirring occasionally.

5. Finish

   • Reduce heat to low.

   • Stir in dill, lemon juice, and sour cream.

   • Taste and adjust seasoning.

6. Serve

   • Serve hot with crusty bread or over egg noodles.

🍞 Serving Ideas

• With rye or sourdough bread

• Over spaetzle or noodles

• With a simple cucumber salad

• Garnished with extra dill or parsley

❓ Q & A

Q: What makes this “Hungarian”?
A: The generous use of Hungarian paprika, along with dill and sour cream, gives it its signature flavor.

Q: Can I make this vegan?
A: Yes!

• Use olive oil instead of butter

• Replace milk with unsweetened plant milk

• Use vegan sour cream or cashew cream

Q: What kind of mushrooms are best?
A: Cremini give deeper flavor, but button mushrooms work perfectly. A mix is even better.

Q: Can I make it gluten-free?
A: Yes—replace flour with 1 tbsp cornstarch mixed with cold milk or broth.

Q: How thick should the soup be?
A: Medium-creamy. Add more broth if too thick, or simmer longer if too thin.

Q: Can I store leftovers?
A: Yes. Refrigerate in an airtight container for up to 4 days.

Q: Can I freeze it?
A: You can, but dairy may slightly separate. Freeze up to 2 months and reheat gently while stirring.

Q: Can I add protein?
A: Definitely—add shredded chicken, cooked sausage, or white beans.

🌿 Pro Tips

• Don’t let paprika burn—add it after mushrooms soften

• Use sweet Hungarian paprika, not hot (unless you want heat)

• A touch of smoked paprika adds amazing depth..