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–+ servings
Hungarian Mushroom Soup

Savor Cozy Nights with Authentic Hungarian Mushroom Soup

Experience the warm embrace of Hungarian Mushroom Soup, a comforting bowl perfect for chilly nights.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 6 cups
Course: APPETIZERS
Cuisine: Hungarian
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 12 ounces Mushrooms (cremini and shiitake)
  • 1 medium Onion diced
  • 4 cups Vegetable Broth or chicken broth
For the Flavor
  • 2 tablespoons Paprika Hungarian sweet paprika
  • 1 tablespoon Dill fresh, or dried as a substitute
  • 1 tablespoon Lemon Juice
For the Creaminess
  • 1 cup Sour Cream or Greek yogurt
  • 2 tablespoons Flour or cornstarch as a gluten-free alternative
Seasoning
  • to taste Salt
  • to taste Pepper

Equipment

  • Large Pot

Method
 

Cooking Steps
  1. Sauté Onions: In a large pot, cook diced onions over medium heat until translucent, about 5 minutes.
  2. Add Mushrooms: Stir in sliced mushrooms and cook until softened and browned, about 8 minutes.
  3. Incorporate Paprika and Flour: Add paprika and flour, stirring for 1-2 minutes to create a roux.
  4. Pour in Broth: Gradually add vegetable broth, stirring to prevent lumps.
  5. Simmer: Reduce heat and simmer for 15 minutes to thicken the soup.
  6. Mix in Cream and Dill: Stir in sour cream or yogurt and dill, adjusting seasoning with salt, pepper, and lemon juice.
  7. Serve: Ladle into bowls, garnishing with extra dill and a dollop of sour cream.

Nutrition

Serving: 1cupCalories: 250kcalCarbohydrates: 20gProtein: 6gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 600mgPotassium: 500mgFiber: 3gSugar: 4gVitamin A: 500IUVitamin C: 5mgCalcium: 50mgIron: 2mg

Notes

Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 3 months.

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