Here’s a classic Hungarian Mushroom Soup — rich, comforting, and deeply flavoured with paprika 🍄🇭🇺
Hungarian Mushroom Soup
Ingredients
- 3 tbsp butter
- 1 tbsp olive oil
- 1 large onion, finely chopped
- 450 g (1 lb) mushrooms, sliced (button or cremini)
- 2 tbsp sweet Hungarian paprika
- 1 tsp dried dill (or 1 tbsp fresh, chopped)
- 1 tbsp soy sauce or tamari
- 2 cups vegetable or chicken stock
- 1 cup milk
- ½ cup sour cream
- 2 tbsp plain flour
- Salt & black pepper, to taste
- 1 tsp lemon juice (or more to taste)
- Fresh parsley or dill, for garnish
Method
- Sauté the base
Melt butter with olive oil in a large pot over medium heat.
Add onion and cook until soft and translucent (8–10 minutes). - Cook mushrooms
Add mushrooms and cook until they release their liquid and begin to brown. - Add paprika & seasoning
Remove pot briefly from heat, stir in paprika (prevents bitterness), dill, and soy sauce. - Thicken
Sprinkle flour over mushrooms, stir well, and cook for 1 minute. - Simmer
Add stock and milk. Bring to a gentle simmer and cook 10–15 minutes, stirring occasionally. - Finish with creaminess
Lower heat. Stir in sour cream and lemon juice.
Season with salt and pepper. - Serve
Garnish with parsley or dill. Serve with crusty bread.
Tips & Variations
- Authentic flavour: Use genuine Hungarian sweet paprika (not smoked).
- Extra depth: Add a pinch of hot paprika or cayenne.
- Vegan version: Use plant butter, oat milk, and vegan sour cream.
- Thicker soup: Blend 1–2 cups of the soup and return to the pot.
- Next-day magic: Tastes even better the next day.
If you’d like, I can also give you:
- A slow-cooker version
- A lighter dairy-free take
- Or a traditional Hungarian background on the dish
Just let me know 😊
