Go Back

Hungarian Mushroom Soup

A creamy, paprika-spiced comfort soup that combines earthy mushrooms with tangy sour cream and Hungarian paprika, creating layers of flavor in just 30 minutes.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Servings: 4
Calories: 180
Ingredients Method Notes

Ingredients
  

  • 2 tablespoons butter
  • 1 large onion, diced
  • 1 pound mixed mushrooms (cremini, button, or shiitake), sliced
  • 2 tablespoons all-purpose flour
  • 2 tablespoons sweet Hungarian paprika
  • 4 cups vegetable or chicken broth
  • 1 cup whole milk
  • ½ cup sour cream
  • 2 tablespoons fresh dill, chopped
  • 1 teaspoon salt (or to taste)
  • ½ teaspoon black pepper
  • 2 tablespoons dry sherry (optional)

Method
 

  1. Melt butter in a large pot over medium heat until it starts to foam and smell nutty. Add the diced onion and cook for 3-4 minutes until softened and translucent.
  2. Add sliced mushrooms to the pot and increase heat to medium-high. Cook for 6-8 minutes, stirring occasionally, until the mushrooms release their moisture and turn golden brown.
  3. Sprinkle flour and paprika over the mushroom mixture, stirring constantly for 1-2 minutes. The paprika will become fragrant and deepen in color, while the flour eliminates its raw taste.
  4. Gradually pour in the broth while stirring continuously to prevent lumps from forming. Add the milk and bring the mixture to a gentle simmer. Reduce heat to low and let it simmer for 5 minutes.
  5. Remove the pot from heat before stirring in sour cream. Add fresh dill, salt, pepper, and sherry if using. Taste and adjust seasonings as needed.

Notes

Store leftover soup in the refrigerator for up to 4 days in airtight containers. Freezes well for up to 3 months, though you may need to whisk it smooth after thawing. Reheat gently on the stovetop over low heat to prevent separation. Don't rush the mushroom browning, avoid adding sour cream while the soup is boiling, don't skip the paprika blooming step, and resist over-salting early. Remove pot from heat before adding sour cream to prevent curdling.