Hungarian Mushroom Soup is a velvety, umami-packed soup that features sautéed mushrooms, paprika, and sour cream, with a subtle tang from lemon and dill. It’s beloved for its hearty texture, warming spices, and complex layers of flavor—all from humble pantry staples.
In a large pot, melt the butter over medium heat.
Add the onion and cook until softened, about 5–7 minutes.
Stir in the sliced mushrooms and cook until they release their moisture and begin to brown—about 10 minutes.
Sprinkle in the paprika and dill, stirring to coat the mushrooms.
Add the flour, stirring constantly to make a roux. Cook for 1–2 minutes to eliminate raw flour taste.
Slowly pour in the vegetable broth, stirring to avoid lumps.
Bring to a simmer and cook for 8–10 minutes until the soup thickens slightly.
Stir in the milk, soy sauce, and lemon juice.
Turn off the heat and gently whisk in the sour cream until smooth (avoid boiling to prevent curdling).
Taste and adjust with salt and black pepper as needed.
Ladle soup into bowls and garnish with chopped parsley or more dill.
Serve with warm crusty bread or toasted croutons for dipping.
Use Hungarian sweet paprika for authenticity and depth.
Don’t skip the lemon juice or soy sauce—they bring balance and umami.
Add a few tablespoons of white wine when sautéing mushrooms for extra flavor.
Vegan Version: Use plant-based butter, unsweetened oat milk, and vegan sour cream.
Add Protein: Stir in shredded chicken, white beans, or tempeh for heartiness.
With Barley: Add ⅓ cup quick-cooking barley when you add the broth for a more stew-like version.
Serve with: Rustic rye bread, garlic croutons, or spaetzle
Drink: Dry white wine, cold pilsner, or spiced tea
Occasion: Weeknight comfort dinner, cozy lunch, or first course for a winter dinner party
4 servings