Hungarian Mushroom Soup: Rich, Creamy and Easy
Hungarian mushroom soup is a creamy soup made with mushrooms, paprika, dill, and sour cream.Sauté mushrooms and onions, then simmer them with stock, herbs, and seasonings.Finish with milk, sour cream, and lemon juice for a rich, tangy flavor.
Ingredients
- 4 tablespoons salted butter
- 1 large yellow onion diced
- 1 pound cremini mushrooms sliced
- 2½ cups vegetable stock divided
- 2 teaspoons dried dill
- 2 teaspoons fresh thyme leaves
- 2 teaspoons sweet paprika
- 2 tablespoons halal-certified Worcestershire sauce
- 1 teaspoon kosher salt
- 3 tablespoons all-purpose flour
- 1 cup whole milk
- ¼ cup sour cream plus more for serving
- 1½ tablespoons fresh lemon juice divided
- 2 tablespoons chopped Italian parsley
- Freshly cracked black pepper for serving
Instructions
- Melt the butter in a large pot over medium heat. Add the diced onion and sliced mushrooms once the butter begins to bubble.
- Cook for about 8 minutes, stirring occasionally, until the onion becomes soft and translucent and the mushrooms release much of their moisture.
- Pour in 2 cups of the vegetable stock. Add the dill, thyme, sweet paprika, Worcestershire sauce, salt, and ½ tablespoon lemon juice. Stir well.
- Increase the heat and bring the mixture to a gentle boil. Reduce the heat to low and simmer for approximately 10 minutes, stirring occasionally, so the flavors have time to develop.
- In a small bowl, whisk the remaining ½ cup vegetable stock with the flour until completely smooth and free of lumps. Whisk in the whole milk.
- Slowly pour the milk mixture into the soup while stirring constantly. Continue cooking over low to medium-low heat for about 10 minutes, stirring occasionally, until the soup becomes creamy and slightly thickened.
- Remove the pot from the heat. Allow it to cool for a minute or two, then stir in the sour cream and remaining 1 tablespoon lemon juice until smooth. This gives the Hungarian Mushroom Soup its signature creamy, lightly tangy finish.
- Ladle into serving bowls. Finish each portion with a small spoonful of sour cream, chopped parsley, and freshly cracked black pepper.
Notes
Vegetable stock keeps this recipe vegetarian, while halal chicken stock can be used for an equally savory variation.
White button mushrooms can replace cremini mushrooms, or you can combine cremini, shiitake, and button mushrooms for additional depth.
For a lighter soup, use reduced-fat milk and sour cream, although the final consistency will be slightly less rich.
Serve this vegetarian mushroom soup with crusty bread, toasted sourdough, garlic bread, or a crisp green salad. For a more substantial dinner, pair it with roasted vegetables or a simple sandwich.