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Creamy Hungarian Mushroom Soup with sliced mushrooms, sour cream, herbs, and toasted bread slices.

Hungarian Mushroom Soup

This cozy, paprika-kissed mushroom soup is rich, velvety, and deeply comforting with every spoonful.
5 from 1 vote
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Course: dinner, Soup
Cuisine: European, Hungarian
Keyword: creamy soup, Hungarian Mushroom, Hungarian Mushroom Soup, mushroom soup, paprika soup, vegetarian dinner
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4
Calories: 320kcal
Cost: $10

Ingredients

  • 4 tablespoons salted butter use real butter for best flavor
  • 1 large yellow onion finely chopped for even cooking
  • 1 pound cremini mushrooms thinly sliced for quick sautéing
  • 2 cups vegetable stock or chicken stock use low-sodium if possible
  • ½ cup dry white wine something crisp like sauvignon blanc
  • 2 teaspoons dried dill rub between fingers to release aroma
  • 2 teaspoons fresh thyme leaves stems removed
  • 2 teaspoons sweet paprika Hungarian-style if available
  • 2 tablespoons Worcestershire sauce adds deep savory notes
  • 1 teaspoon kosher salt adjust to taste later
  • 3 tablespoons all-purpose flour for thickening the soup
  • 1 cup whole milk room temperature to prevent curdling
  • ¼ cup sour cream full-fat for creaminess, plus extra for topping
  • 1 tablespoon fresh lemon juice brightens the flavor
  • 2 tablespoons chopped Italian parsley for freshness and color
  • Freshly cracked black pepper for finishing at the table

Instructions

  • Melt the butter in a large pot over medium heat, then add the onion and mushrooms and cook, stirring from time to time, until the onion is soft and the mushrooms have released their moisture.
  • Pour in the stock, wine, dill, thyme, paprika, Worcestershire sauce, and salt, bring everything to a boil, then lower the heat and let it simmer until the liquid reduces noticeably.
  • In a small bowl, whisk the flour and milk until completely smooth, then slowly stream it into the pot while stirring and continue cooking until the soup thickens.
  • Take the pot off the heat and gently stir in the sour cream and lemon juice until the texture is silky and uniform.
  • Spoon the soup into bowls and finish with extra sour cream, chopped parsley, and freshly cracked black pepper before serving.

Notes

A warm, rustic soup that tastes like it’s been simmering in a countryside kitchen all afternoon.

Nutrition

Serving: 320g | Calories: 320kcal | Carbohydrates: 22g | Protein: 9g | Fat: 23g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 65mg | Sodium: 780mg | Potassium: 620mg | Fiber: 3g | Sugar: 7g | Vitamin A: 900IU | Vitamin C: 6mg | Calcium: 120mg | Iron: 2mg