If you’re craving the ultimate cozy comfort food on a chilly day, this Hungarian Mushroom Soup delivers big time. Earthy mushrooms, the signature warm flavor of Hungarian paprika, fresh herbs, and a silky sour cream finish make this soup deeply satisfying yet surprisingly easy to prepare. Ingredients (serves 4–6)
- 4 tablespoons butter
- 1 medium onion, finely chopped
- 1.5 lbs (about 680 g) cremini mushrooms, sliced (or baby bella / portobello)
- 2 tablespoons all-purpose flour
- 1 tablespoon Hungarian sweet paprika (or regular sweet paprika)
- 3 cups chicken broth (or vegetable broth for vegetarian version)
- 1 cup whole milk
- 1 tablespoon Tamari sauce (or low-sodium soy sauce)
- ½ cup sour cream
- 1 tablespoon fresh lemon juice
- 3 tablespoons fresh parsley, chopped
- 2 tablespoons fresh dill, chopped
- 1 tablespoon fresh thyme leaves, chopped
- Salt, freshly ground black pepper, and a pinch of ground chili pepper / chili flakes – to taste
Instructions (≈ 40 minutes total)
- In a large heavy-bottomed pot, melt the butter over medium heat.
Add the chopped onion and cook until soft and translucent, about 3–4 minutes.
- Add the sliced mushrooms. Sauté for 7–8 minutes, stirring occasionally, until the mushrooms release their liquid and turn golden brown.
- Sprinkle the flour and paprika evenly over the mushrooms. Stir well to coat everything and cook for another 1–2 minutes to cook out the raw flour taste.
- Gradually pour in the chicken broth while stirring constantly to prevent lumps.
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