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Hungarian Mushroom Soup

Hungarian Mushroom Soup
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Hungarian Mushroom Soup is a sumptuous and creamy delight that embodies warmth and comfort in every spoonful. Infused with the bold flavors of Hungarian sweet paprika and aromatic dill, this vegetarian soup is not just a meal but a delightful culinary experience. Perfect for cozy family dinners or gatherings with friends, it pairs beautifully with crusty bread or light popovers for a complete meal. Enjoy it throughout the year—this nourishing dish is sure to become a staple in your kitchen.

Ingredients

Scale
  • 4 tablespoons unsalted butter
  • 2 cups diced onions
  • 1 pound fresh button mushrooms (sliced; reserve and sauté 1 cup for garnish)
  • 2 teaspoons dried dill weed
  • 1 tablespoon Hungarian sweet paprika
  • 1 tablespoon low-sodium soy sauce
  • 2 cups vegetable broth
  • 2 tablespoons cornstarch
  • 1 cup whole milk
  • 1/2 cup sour cream
  • 2 teaspoons lemon juice
  • 1/4 cup chopped parsley
  • 1 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • pinch of cayenne pepper
  • Garnish: sautéed sliced mushrooms, fresh chopped parsley, dollop of sour cream
  • Popovers (or sliced dutch oven bread, for serving; optional)

Instructions

  1. In a Dutch oven, melt butter over medium heat. Add diced onions and sauté until softened, about 3-4 minutes.
  2. Stir in sliced mushrooms and cook for an additional 5 minutes until they release moisture.
  3. Add dill weed, paprika, soy sauce, and vegetable broth. Cover and simmer for 15 minutes on medium-low heat.
  4. In a bowl, whisk cornstarch with milk until combined. Stir into the soup and simmer for another 10 minutes.
  5. Mix in sour cream, lemon juice, parsley, salt, pepper, and cayenne; cook on low heat for 3 minutes without boiling.
  6. Serve hot with sautéed mushrooms and additional parsley as garnish.

Nutrition

Find it online: https://allmomrecipes.com/2025/08/20/hungarian-mushroom-soup/