Description
This cozy Hungarian Mushroom Soup is a one-pot, weeknight-friendly comfort food made with caramelized onions, browned mushrooms, toasted Hungarian paprika, sour cream, lemon, and fresh herbs like dill, parsley, and thyme. It’s a restaurant-quality soup that’s perfect for a weeknight dinner or a holiday starter.
Ingredients
Scale
- 4 tablespoons butter
- 1 medium onion, finely chopped
- 1 pound cremini mushrooms, sliced
- 2 tablespoons flour
- 1 tablespoon Hungarian paprika
- 3 cups chicken broth
- 1 cup milk
- 1 tablespoon Tamari sauce
- 1/2 cup sour cream
- 1 tablespoon lemon juice
- 3 tablespoons fresh parsley, chopped
- 2 tablespoons fresh dill, chopped
- 1 tablespoon fresh thyme, chopped
- Salt, pepper, and ground chili pepper to taste
Instructions
- In a large pot over medium heat, melt the butter.
- Add the chopped onion and cook until soft and translucent, about 3-4 minutes.
- Add the sliced mushrooms and sauté for 7-8 minutes until they release their moisture and become golden brown, stirring occasionally.
- Sprinkle the flour and Hungarian paprika over the mushrooms, stirring well to coat everything evenly. Cook for another 1-2 minutes.
- Gradually add the chicken broth while stirring to prevent lumps.
- Pour in the milk and Tamari sauce, then mix everything together.
- Bring to a gentle simmer and let cook for 10 minutes, stirring occasionally.
- Remove the soup from heat. Stir in the sour cream, lemon juice, fresh parsley, dill, thyme, salt, black pepper, and ground chili pepper. Mix well until smooth and combined.
- Let the soup rest for a couple of minutes before serving. Garnish with extra fresh herbs if desired.
Notes
- Brown the mushrooms well for best flavor. You might need to cook them in batches.
- To prevent sour cream from curdling, whisk a ladle of hot soup into the sour cream before stirring it back into the soup off the heat. Avoid boiling after adding dairy.
- For a thicker soup, simmer longer or add a bit more flour next time. You can also thicken with a cornstarch slurry. Thin with broth or milk if needed.
- For a vegetarian or vegan version, use vegetable broth, olive oil instead of butter, and oat cream or dairy-free sour cream.
- Cremini mushrooms are recommended, but portobello or shiitake can add more flavor.
- Tamari is added for umami and a richer flavor, not a soy sauce taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Hungarian
Nutrition
- Serving Size: 1 serving
- Calories: 265 kcal
- Sugar: 8 g
- Sodium: 1039 mg
- Fat: 20 g
- Saturated Fat: 11 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.5 g
- Carbohydrates: 17 g
- Fiber: 2 g
- Protein: 8 g
- Cholesterol: 58 mg
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