Description
Rich, creamy Hungarian Mushroom Soup made with earthy mushrooms, sweet paprika, sour cream, and fresh dill. This easy one-pot recipe is full of flavor and perfect for cozy dinners.
Ingredients
- 4 cups mushrooms, sliced (cremini, button, or wild mushrooms)
- 1 medium onion, diced
- 2–3 cloves garlic, minced
- 2 tablespoons butter or olive oil
- 1 ½ teaspoons Hungarian sweet paprika
- 4 cups vegetable or chicken broth
- ¾ cup sour cream (or plant-based alternative)
- 1 tablespoon fresh dill, chopped
- 2 tablespoons all-purpose flour (or cornstarch for gluten-free)
- Salt and black pepper to taste
- Optional: 1 teaspoon lemon juice
Instructions
- Heat butter or olive oil in a large pot over medium heat. Sauté the onion and garlic until softened, about 3–4 minutes.
- Add the mushrooms and cook for 8–10 minutes, stirring occasionally, until they release their moisture and begin to brown.
- Stir in the paprika, salt, and black pepper. Cook for another 2 minutes to let the flavors deepen.
- Pour in the broth and bring to a simmer. Reduce the heat and let it cook for 15–20 minutes.
- In a small bowl, mix the flour with water to create a smooth paste. Stir it into the soup to thicken, cooking for another 5 minutes.
- Lower the heat and gently stir in the sour cream and fresh dill. Add lemon juice if desired. Adjust seasoning to taste.
- Serve hot, garnished with fresh parsley or dill.
Notes
- For a vegan version, replace sour cream with coconut cream or cashew cream, and use vegetable broth.
- For a gluten-free option, substitute flour with cornstarch or arrowroot powder.
- The soup tastes even better the next day as the flavors deepen.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Hungarian
Keywords: Hungarian Mushroom Soup, creamy mushroom soup, paprika soup, easy mushroom soup, vegetarian soup, comfort food, one-pot soup