About This Recipe
Hungarian mushroom soup is a traditional dish originating from Central Europe. Characterized by its creamy texture and rich paprika flavor, this soup features mushrooms as the primary ingredient. It is typically thickened with a roux and enriched with sour cream, reflecting Hungary’s culinary traditions.
Why You’ll Love This Recipe
- Uses affordable, accessible ingredients available year-round
- Delivers deep umami flavors from mushrooms and paprika
- Features a velvety texture without heavy cream
- Provides adaptable thickness to suit personal preference
- Comforting qualities make it suitable for cold weather
Ingredients
- 4 tablespoons unsalted butter
- 2 cups chopped yellow onions
- 1 pound fresh cremini mushrooms, sliced
- 2 teaspoons Hungarian sweet paprika
- 1 tablespoon soy sauce
- 2 cups vegetable or beef broth
- 1 cup whole milk
- 3 tablespoons all-purpose flour
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 2 teaspoons fresh dill, chopped (plus extra for garnish)
- ½ cup sour cream
- 1 tablespoon lemon juice
Step by Step Instructions
- Melt butter in a large pot over medium heat. Add onions and sauté until translucent (5 minutes).
- Add mushrooms and cook until they release their liquid and begin to brown (8-10 minutes).
- Stir in paprika and soy sauce, cooking for 1 minute until fragrant.
- Pour in broth, bring to a boil, then reduce heat and simmer uncovered for 10 minutes.
- Whisk milk and flour in a separate bowl until smooth. Gradually stir into the soup.
- Add salt, pepper, and dill. Simmer for 10 minutes, stirring occasionally as soup thickens.
- Remove from heat. Whisk sour cream and lemon juice in a bowl, then gradually blend into the soup.
- Adjust seasoning if needed. Serve garnished with fresh dill.
FAQ
Can I use different mushroom varieties?
Cremini mushrooms are recommended for balanced flavor and texture. White button or shiitake mushrooms may be substituted.
What makes Hungarian paprika unique?
Hungarian paprika is ground from sweeter pepper varieties with distinct flavor profiles. The sweet (édesnemes) type is preferred for this recipe.
Why add lemon juice at the end?
Lemon juice balances the richness and prevents the sour cream from curdling when added to hot soup.
You Must Know
- Do not boil the soup after adding sour cream to prevent curdling
- Hungarian sweet paprika is essential for authentic flavor (not smoked or hot varieties)
- Allow soup to rest for 10 minutes before serving for flavors to meld
- Flour must be fully incorporated with milk to prevent lumps
Storage Tips
- Refrigerate in airtight containers for 3-4 days
- Reheat gently over low heat, stirring frequently (do not boil)
- Freezing is not recommended due to dairy content
- If separation occurs, whisk vigorously while reheating
- Store garnishes separately for best texture