Hungarian Mushroom Soup – Creamy, Savory, and Soothing!
Hungarian mushroom soup is a comforting and creamy dish full of earthy mushroom flavor, aromatic paprika, and fresh herbs. Perfect for cozy dinners or serving guests, this soup is versatile, budget-friendly, and easy to prepare.
- Prep Time: 15
- Cook Time: 35
- Total Time: 50 minutes
- Yield: 6 1x
Ingredients
Scale
- 500g fresh mushrooms (button, cremini, or a mix)
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 3 tablespoons butter
- 2 teaspoons paprika
- 2 tablespoons all-purpose flour
- 4 cups vegetable or chicken broth
- 1 cup milk or cream
- 2 tablespoons fresh dill, chopped
- 1 teaspoon lemon juice
- Salt and pepper to taste
- Optional: diced chicken ham or turkey bacon for garnish
Instructions
- Clean and slice mushrooms: Wipe mushrooms with a damp cloth and slice evenly.
- Chop aromatics: Finely chop the onion and mince garlic cloves.
- Sauté onions and garlic: Melt butter in a large pot over medium heat. Add onions and cook until soft and translucent. Stir in garlic and cook briefly until fragrant.
- Add paprika: Stir paprika with onions and garlic to release its flavor.
- Cook mushrooms: Add sliced mushrooms and cook until softened, stirring occasionally.
- Thicken with flour: Sprinkle flour over the mushroom mixture, stirring constantly for 2–3 minutes to form a roux.
- Add broth: Gradually pour in vegetable or chicken broth while stirring to prevent lumps. Bring to a gentle boil, then reduce heat and simmer for 15 minutes.
- Incorporate milk or cream: Lower the heat and stir in milk or cream. Heat gently without boiling.
- Season and finish: Add fresh dill, lemon juice, salt, and pepper. Stir well.
- Optional garnish: Top with diced chicken ham or turkey bacon before serving.
Notes
Use a variety of mushrooms for richer flavor.
Adjust creaminess by using more or less milk/cream.
Lemon juice enhances the earthy mushroom taste.
Soup can be made ahead and stored in the refrigerator for up to 3 days.