Hungarian Mushroom Soup
A deeply savory and smoky soup made with earthy mushrooms, sweet paprika, and tangy sour cream. This comforting Hungarian classic is thick, bold, and incredibly satisfying.
Creamy and paprika spiced Hungarian mushroom soup with sour cream.
Nutrition per serving
Ingredients
main
cooking
aromatics
seasoning
thickener
liquid
dairy
herbs
Instructions
Saute Onion and Mushrooms
Melt butter in a large pot over medium heat. Add the diced onion and cook for 5 minutes until translucent. Add the sliced mushrooms and cook for another 8 minutes until they release their liquid and begin to brown.
Add Paprika and Flour
Stir in the sweet paprika, smoked paprika, and soy sauce, cooking for 1 minute to bloom the spices. Sprinkle in the flour and stir well to coat the mushrooms evenly, cooking for another 2 minutes.
Add Broth and Simmer
Gradually pour in the vegetable broth while stirring constantly to prevent lumps. Bring the soup to a gentle boil, then reduce heat and simmer for 15 minutes until the soup thickens.
Temper and Add Sour Cream
Remove the pot from heat. Place the sour cream in a small bowl and add a few ladles of the hot soup while whisking to temper it. Stir the tempered mixture back into the pot to prevent curdling.
Season and Serve
Return the pot to low heat and warm gently without boiling. Stir in the fresh dill and adjust seasoning with salt and pepper. Serve with crusty bread and an extra dollop of sour cream.
Substitutions
Common mistakes
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