Hungarian Mushroom Soup

This Hungarian Mushroom Soup is filled with flavor, creamy then cozy. A spread of mushrooms and a touch of soy make this soup filled with umami flavor it’s insane. A couple of updates modernize this classic soup, making it wonderful for both weeknights and occasions. 

The key ingredient during this soup that creates it Hungarian is paprika. Paprika has been a mainstay ingredient in Hugarian cuisine for hundreds of years. And while paprika can come from Spain, South America, and California, Hungarian paprika is taken into account to be of the very best quality.

Hungarian Mushroom Soup
Hungarian Mushroom Soup

One of the foremost common sorts of paprika hails from Spain and is labeled pimenton. Pimenton ranges from sweet to hot, and may be a welcome addition to paella. However, make certain to use a sweet mild Hungarian paprika for this soup. There’s an area and time for decent paprika, but this soup is best with the sweet mild variety—adding flavor while not monopolizing the opposite players. 

I do offer an choice to add a touch of smoked paprika, if you've got it. It’s not necessary by any means, but it does offer a contemporary touch to the comfortable soup. 

Hungarian Mushroom Soup


  • 3 tablespoons olive oil
  • 1 ½ pounds mixed mushrooms, trimmed and sliced ¼-inch thick
  • 2 cups diced yellow onions
  • 3 tablespoons unsalted butter
  • ¼ cup all-purpose flour or sorghum flour
  • 4 teaspoons sweet mild paprika
  • 1 tablespoon chopped fresh dill or 2 teaspoons dried dill
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • ½ cup dry white wine, such as Sauvignon bBlanc
  • 3 cups low-sodium vegetable or chicken broth
  • 2 tablespoons low-sodium soy sauce
  • 1 ½ cups 2% milk
  • ¾ cup sour cream
  • 2 tablespoons white wine vinegar or sherry vinegar
  • ½ cup chopped parsley


  1. Heat oil in a large pot or Dutch oven over medium. Add mushrooms and onions and cook, stirring occasionally, until onions are translucent and mushrooms have shrunk in size by half, 15 minutes.
  2. Transfer onions and mushrooms to a bowl.
  3. Add butter to now empty pot and let melt over medium heat. Whisk in flour, paprika, dill, salt, and pepper and cook, whisking constantly, 1 minute. Deglaze pan with wine, whisking, until evaporated.
  4. Whisk broth in by increments, allowing flour mixture to adequately dissolve into broth before adding more. Stir in soy sauce and reserved mushroom mixture. Bring soup to a simmer and cook until liquid has reduced by half, about 5 minutes.
  5. Whisk in milk and sour cream, bring soup back to a simmer then stir in vinegar. Off heat, add parsley and season with pepper to taste.

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