Hungarian Mushroom Soup

Emma

Food Blogger | Recipe Enthusiast🍲
Hungarian-Mushroom-Soup

Indulge in the comforting flavors of Hungarian Mushroom Soup, where the richness of buttery mushrooms meets the warmth of sweet paprika and aromatic dill. A soul-soothing vegetarian soup, perfect for cooler days.

Ingredients:

  • 4 tbsp unsalted butter
  • 2 cups diced onions
  • 1 lb fresh button mushrooms, sliced (reserve 1 cup for garnish)
  • 2 tsp dried dill weed
  • 1 tbsp Hungarian sweet paprika
  • 1 tbsp low-sodium soy sauce
  • 2 cups vegetable broth
  • 2 tbsp cornstarch
  • 1 cup whole milk
  • 1/2 cup sour cream
  • 2 tsp lemon juice
  • 1/4 cup chopped parsley
  • 1 tsp salt
  • 1/4 tsp ground black pepper
  • pinch of cayenne pepper

Garnish: sautéed sliced mushrooms, fresh chopped parsley, dollop of sour cream Popovers or sliced dutch oven bread, for serving (optional)

Hungarian-Mushroom-Soup

Instructions:

  1. Melt butter over medium heat in a 5-quart dutch oven or heavy-bottomed pot. Sauté onions for 3 to 4 minutes until softened and translucent. Add mushrooms and cook for 5 minutes.
  2. Stir in dill, paprika, soy sauce, and vegetable broth. Reduce heat to medium-low and gently simmer, covered, for 15 minutes.
  3. In a small bowl, whisk cornstarch and milk until blended; stir into the soup until incorporated. Cover and simmer, stirring occasionally, for another 10 minutes.
  4. Stir in sour cream, lemon juice, parsley, salt, pepper, and a pinch of cayenne. Cook for another 3 minutes over low heat until warmed through (do not boil).
  5. Serve in bowls and garnish with sautéed mushrooms, a dollop of sour cream, and additional parsley. Enjoy with crusty bread on the side.

Nutrition Information: 

Calories: 188 kcal | 

Carbohydrates: 15g | 

Protein: 5g | 

Fat: 13g | 

Saturated Fat: 8g | 

Cholesterol: 34mg | 

Sodium: 733mg | 

Potassium: 460mg | 

Fiber: 2g | 

Sugar: 7g | 

Vitamin A: 1392IU | 

Vitamin C: 10mg | 

Calcium: 97mg | 

Iron: 1mg

Notes or Tips:

  • Avoid boiling the soup to prevent curdling after adding sour cream.
  • Use Hungarian Paprika for authentic flavor; it makes a difference.
  • Customize spice levels with Hungarian Half Sharp Paprika if desired.

Serving Suggestions: 

Enjoy the Hungarian Mushroom Soup with warm popovers or sliced dutch oven bread for a satisfying meal.

Storage and Reheating: 

Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop.

Final Thoughts: 

Treat yourself to the richness of Hungarian Mushroom Soup—a savory blend of flavors that will whisk you away to Hungary’s culinary delights! 🍲🇭🇺

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Hungarian-Mushroom-Soup

Hungarian Mushroom Soup

Savor the comfort of our Hungarian Mushroom Soup—a soul-soothing blend of buttery mushrooms, sweet paprika, and aromatic dill, perfect for cooler days.

  • Total Time: 45 minutes
  • Yield: 6 servings 1x

Ingredients

Scale
  • 4 tbsp unsalted butter
  • 2 cups diced onions
  • 1 lb fresh button mushrooms, sliced (reserve 1 cup for garnish)
  • 2 tsp dried dill weed
  • 1 tbsp Hungarian sweet paprika
  • 1 tbsp low-sodium soy sauce
  • 2 cups vegetable broth
  • 2 tbsp cornstarch
  • 1 cup whole milk
  • 1/2 cup sour cream
  • 2 tsp lemon juice
  • 1/4 cup chopped parsley
  • 1 tsp salt
  • 1/4 tsp ground black pepper
  • Pinch of cayenne pepper
  • Garnish: sautéed sliced mushrooms, fresh chopped parsley, dollop of sour cream
  • Optional: Popovers or sliced dutch oven bread, for serving

Instructions

  1. Melt butter and sauté onions until translucent. Add mushrooms; cook for 5 minutes.
  2. Stir in dill, paprika, soy sauce, and broth. Simmer for 15 minutes.
  3. Whisk cornstarch and milk; stir into soup. Simmer for 10 minutes.
  4. Add sour cream, lemon juice, parsley, salt, pepper, and cayenne. Warm through.
  5. Serve garnished with mushrooms, sour cream, and parsley. Enjoy with bread.

Notes

  • Avoid boiling to prevent curdling.
  • Use Hungarian Paprika for authentic flavor.
  • Customize spice levels with different paprika varieties.
  • Author: Emma
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Hungarian
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 serving
  • Calories: 188 kcal
  • Sugar: 7g
  • Sodium: 733mg
  • Fat: 13g
  • Saturated Fat: 8g
  • Carbohydrates: 15g
  • Fiber: 2g
  • Protein: 5g
  • Cholesterol: 34mg

Keywords: Mushroom, Soup, Hungarian, Vegetarian

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