Description
A creamy, tangy Hungarian mushroom soup made with earthy mushrooms, sweet paprika, and sour cream — cozy, traditional, and perfect for cold-weather comfort.
Ingredients
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2 tbsp butter
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1 lb mushrooms (cremini or white), sliced
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1 medium onion, diced
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2 cloves garlic, minced
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1 tbsp soy sauce
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2 tsp sweet Hungarian paprika
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1 tsp dried dill
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Salt and black pepper, to taste
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2 tbsp all-purpose flour
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2 cups vegetable or chicken broth
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1 cup whole milk
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½ cup sour cream
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Optional: fresh parsley for garnish
Instructions
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Melt butter in a pot. Sauté mushrooms and onions until softened and browned, about 10 minutes. Add garlic and cook 1 minute more.
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Stir in soy sauce, paprika, dill, salt, and pepper.
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Sprinkle flour over the mixture and stir to coat. Cook for 1 minute.
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Gradually add broth, stirring constantly. Simmer for 7 minutes.
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Stir in milk and reduce heat. Simmer gently for 10 minutes without boiling.
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Remove from heat and stir in sour cream until fully blended.
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Taste and adjust seasoning. Let rest before serving.
Notes
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Use full-fat dairy for best texture.
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Add wild rice or barley for a heartier version.
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Keep heat low after milk is added to prevent curdling.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup / Main
- Cuisine: Hungarian / Eastern European
Nutrition
- Calories: ~320 per serving