Hungarian Mushroom Soup
A creamy, paprika-scented Hungarian mushroom soup with sautéed mushrooms, a light roux, and a touch of sour cream and lemon for brightness. Comforting and easy enough for weeknights.
Ingredients
Main
- 4 tbsp unsalted butter
- 1 medium yellow onion finely chopped
- 3 cloves garlic minced
- 1 lb mushrooms sliced (cremini, button or a mix)
- 1 tsp salt plus more to taste
- ½ tsp black pepper https://amzn.to/4y1EVJW
- 1 tbsp sweet Hungarian paprika https://amzn.to/4b3SvlZ
- 2 tbsp all-purpose flour https://amzn.to/4nTMhZH
- 4 cups vegetable broth or chicken
- 1 cup heavy cream or half-and-half
- 2 tbsp sour cream optional
- 1 tsp lemon juice
- Fresh dill or parsley chopped, for garnish
- Crusty bread for serving
Instructions
- In a large pot or Dutch oven, melt 2 tablespoons butter over medium heat. Add the chopped onion and a pinch of salt. Cook until translucent, about 5–7 minutes. Stir in the garlic and cook 30 seconds until fragrant.
- Increase heat to medium-high and add the remaining butter. Add sliced mushrooms in a single layer if possible. Let them sit undisturbed for a couple of minutes to sear, then stir. Cook until they release their liquid and it evaporates, about 8–10 minutes. Season with salt, pepper and paprika.
- Sprinkle the flour over the mushrooms and stir to coat. Cook the flour for 1–2 minutes. Slowly pour in the broth while stirring to avoid lumps. Bring to a gentle simmer and cook 10–12 minutes.
- Reduce heat to low. Whisk heavy cream with sour cream, temper with a ladleful of hot soup, then stir the warmed cream back into the pot. Heat gently—do not boil after adding cream.
- Stir in lemon juice and taste for seasoning. Ladle into bowls and garnish with chopped dill or parsley. Serve with crusty bread.
Notes
- Don’t overcrowd the pan when browning mushrooms; they need space to caramelize.
- For a smoother soup, puree a portion with an immersion blender then stir back in.
- Leftovers keep well in the fridge for 3–4 days and often taste better the next day.
- To make dairy-free, use coconut milk or cashew cream and skip sour cream.
Nutrition
Calories: 240kcalCarbohydrates: 10gProtein: 4gFat: 22gSaturated Fat: 12gSodium: 720mgSugar: 3g
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