Description
Hungarian Mushroom Soup is a creamy, savory, and comforting soup loaded with umami from mushrooms, tangy sour cream, and smoky Hungarian paprika. This easy-to-make vegetarian recipe is perfect for cozy dinners or meal prep and can be customized to fit vegan or gluten-free diets.
Ingredients
- 4 tablespoons unsalted butter
- 1 medium yellow onion, finely chopped
- 1 pound fresh white or cremini mushrooms, sliced
- 2 teaspoons dried dill
- 1 tablespoon sweet Hungarian paprika
- 1 tablespoon soy sauce
- 2 cups vegetable broth
- 1 cup whole milk
- 3 tablespoons all-purpose flour
- 1/2 cup sour cream
- 2 tablespoons fresh lemon juice
- 2 tablespoons fresh parsley, chopped (for garnish)
- Salt and freshly ground black pepper, to taste
Instructions
- Melt the butter in a large pot over medium heat.
- Sauté the onions until soft and translucent, about 5–7 minutes.
- Add the mushrooms and cook until tender and their juices have released, about 10 minutes.
- Stir in the dill, paprika, and soy sauce; simmer for 2 minutes.
- Pour in the vegetable broth and bring to a gentle simmer.
- In a separate bowl, whisk the milk and flour until smooth, then slowly add to the soup, stirring constantly.
- Simmer for another 10 minutes, stirring frequently, until thickened.
- Reduce heat to low and stir in the sour cream and lemon juice (do not boil).
- Season with salt and pepper. Garnish with fresh parsley before serving.
Notes
- For a vegan version, use plant-based butter, milk, and sour cream.
- Add cooked chicken or white beans for extra protein.
- Use shiitake or portobello mushrooms for a richer flavor.
- To prevent sour cream from curdling, temper it by mixing with a little hot soup before adding to the pot.
Nutrition
- Serving Size: 1 bowl (approx. 1.5 cups)
- Calories: 250
- Sugar: 6g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 35mg
