Hungarian Mushroom Soup
A creamy, smoky soup blending earthy mushrooms, Hungarian paprika, and fresh dill. Comforting and satisfying, this vegetarian recipe delivers bold flavors with wholesome ingredients. Perfect as a starter or light meal.
Servings: 4 servings
Calories: 220kcal
Ingredients
- 2 tablespoons unsalted butter
- 1 large onion, diced
- 1.5 lbs mushrooms, sliced (button, cremini, or preferred varieties)
- 3-4 garlic cloves, crushed
- 2 tablespoons Hungarian paprika
- 1 tablespoon dried dill
- 1 tablespoon tamari soy sauce (gluten-free alternative)
- 2 cups vegetable stock
- 1 cup milk (plant-based option for dairy-free)
- 2 tablespoons plain flour
- 1 tablespoon lemon juice
- 1/2 cup sour cream (non-dairy substitute optional)
- Salt and black pepper to taste
Instructions
- Melt butter in a large pot over medium heat. Add diced onion and sauté 5 minutes until translucent
- Add sliced mushrooms and cook 5-10 minutes until browned and moisture evaporates
- Stir in garlic, paprika, dill, and tamari. Cook 2 minutes to blend flavors
- Pour in vegetable stock, bring to boil then simmer 5 minutes
- Whisk 1 cup milk and 2 tablespoons flour, then gradually add to soup while stirring constantly
- Continue cooking 5-10 minutes until soup thickens slightly
- Remove from heat and stir in lemon juice
- Temper sour cream with 1/4 cup hot soup, then stir into pot to finish
Notes
For dairy-free: use plant-based milk and non-dairy sour cream
Store leftovers in airtight containers up to 3 days
Add chopped fresh dill as garnish before serving
Store leftovers in airtight containers up to 3 days
Add chopped fresh dill as garnish before serving