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

Hungarian Mushroom Soup

5 from 1 vote
This cozy, paprika-kissed mushroom soup is rich, velvety, and deeply comforting with every spoonful.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Course: dinner, Soup
Cuisine: European, Hungarian
Calories: 320
Ingredients Method Nutrition Notes

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

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. Take the pot off the heat and gently stir in the sour cream and lemon juice until the texture is silky and uniform.
  5. Spoon the soup into bowls and finish with extra sour cream, chopped parsley, and freshly cracked black pepper before serving.

Nutrition

Serving: 320gCalories: 320kcalCarbohydrates: 22gProtein: 9gFat: 23gSaturated Fat: 13gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 65mgSodium: 780mgPotassium: 620mgFiber: 3gSugar: 7gVitamin A: 900IUVitamin C: 6mgCalcium: 120mgIron: 2mg

Notes

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

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