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Hungarian Mushroom Soup

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 6 servings

Ingredients

  • 3 tablespoons unsalted butter
  • 1 large yellow onion, diced
  • 1 pound cremini mushrooms, sliced
  • 2 tablespoons sweet Hungarian paprika
  • 2 tablespoons fresh dill, chopped (plus more for garnish)
  • 1 tablespoon soy sauce
  • 3 tablespoons all-purpose flour
  • 4 cups vegetable broth
  • 1 cup whole milk
  • 3/4 cup sour cream
  • 1 tablespoon fresh lemon juice
  • Salt and black pepper to taste

Instructions

  • Melt butter in a large pot over medium heat. Add diced onion and cook until soft and translucent, about 4 minutes.
  • Add sliced mushrooms and cook until golden brown and liquid has evaporated, about 6 to 8 minutes. Stir in paprika, dill, and soy sauce.
  • Sprinkle flour over the mushrooms and stir to coat evenly. Pour in vegetable broth and milk, stirring constantly to prevent lumps. Bring to a gentle simmer.
  • Reduce heat to low and simmer for 15 minutes, stirring occasionally, until the soup thickens to a creamy consistency. Season with salt and pepper.
  • Remove from heat and stir in sour cream and lemon juice. Taste and adjust seasoning. Serve hot, garnished with fresh dill.