Hungarian Mushroom Soup

This Hungarian Mushroom Soup is what happens when ordinary mushroom soup puts on its fancy clothes and steps out for a night on the town. Rich, earthy, and with a depth of flavor that’ll make you wonder why you ever settled for the canned stuff.

What makes this soup special is the magical combination of paprika, dill, and sour cream – signature Hungarian flavors that transform simple ingredients into something extraordinary. The umami punch from mushrooms gets amplified by a touch of soy sauce, creating a soup so satisfying you’ll want to lick the bowl clean (no judgment here).

Ingredients

• 4 tablespoons unsalted butter
• 2 cups chopped onions
• 1 pound fresh mushrooms, sliced
• 2 cups chicken broth
• 1 tablespoon soy sauce
• 1 tablespoon paprika
• 2 teaspoons dried dill weed
• 1 cup milk
• 3 tablespoons all-purpose flour
• ½ cup sour cream
• ¼ cup chopped fresh parsley
• 2 teaspoons lemon juice
• 1 teaspoon salt
• Ground black pepper to taste

Steps

1. Gather all ingredients and prep your vegetables. Make sure to slice mushrooms evenly (about ¼-inch thick) for consistent cooking.
2. Melt 4 tablespoons butter in a large pot over medium heat. Add onions and cook, stirring frequently, until they become translucent and softened, about 5 minutes. Look for the onions to become slightly golden at the edges but not browned.
3. Add sliced mushrooms to the pot and sauté for 5 more minutes, stirring occasionally. You’ll notice the mushrooms will first absorb the butter, then release their moisture and begin to shrink. This is exactly what you want – it concentrates their flavor.
4. Pour in 2 cups chicken broth, then add 1 tablespoon soy sauce, 1 tablespoon paprika, and 2 teaspoons dried dill weed. Stir to combine all ingredients thoroughly. Reduce heat to low, cover the pot, and let everything simmer gently for 15 minutes. This slow cooking allows the flavors to meld beautifully.
5. While the soup simmers, whisk 1 cup milk and 3 tablespoons flour together in a separate bowl until no lumps remain. This mixture will thicken your soup, so thorough whisking now prevents flour lumps later.
6. Slowly pour the milk-flour mixture into the soup while stirring constantly to prevent clumping. Cover again and simmer for 15 more minutes, stirring occasionally. The soup should begin to thicken noticeably – it should coat the back of a spoon but still flow easily.
7. Add ½ cup sour cream, ¼ cup chopped parsley, 2 teaspoons lemon juice, 1 teaspoon salt, and black pepper to taste. Stir over low heat until everything is warmed through, about 3-5 minutes. Be careful not to let the soup boil after adding sour cream as it may curdle.
8. Taste and adjust seasonings if needed. Serve immediately in warmed bowls, garnished with additional fresh parsley if desired.

Smart Swaps

• Use coconut milk instead of dairy milk for a dairy-free version (keep the same amount)
• Substitute vegetable broth for chicken broth to make it vegetarian-friendly
• Try smoked paprika instead of regular for an extra dimension of flavor
• Replace half the mushrooms with wild mushroom varieties like porcini or shiitake for more complex flavor

Make It Diabetes-Friendly

• Use unsweetened almond milk instead of regular milk to reduce carbs by approximately 6g per serving
• Replace flour with 2 tablespoons arrowroot powder or cornstarch for thickening (mix with cold water first)
• Reduce the amount of onions to 1 cup and add 1 cup diced celery for texture with fewer carbs
• Use full-fat Greek yogurt instead of sour cream for additional protein with similar carb content

Pro Tips

• For the deepest flavor, use a mix of mushroom varieties rather than just white button mushrooms
• Let the soup rest for 10-15 minutes before serving to allow flavors to fully develop
• If you have Hungarian sweet paprika, use it here – the quality of paprika makes a huge difference
• For a more intense mushroom flavor, rehydrate ¼ cup dried mushrooms and add both the mushrooms and their soaking liquid to the soup