Description
A rich and comforting Hungarian mushroom soup made with earthy mushrooms, paprika, herbs, and a creamy finish. This hearty soup delivers deep flavor with a smooth, tangy touch from sour cream and lemon.
Ingredients
- 2 Tablespoons butter
- 1 medium yellow onion, chopped
- 1.5 pounds baby bella mushrooms, sliced
- 2 Tablespoons all-purpose flour
- 1 teaspoon paprika
- 3 cups chicken broth (or vegetable broth)
- 1 cup milk
- 1/2 cup sour cream
- 1 Tablespoon fresh lemon juice
- 1 teaspoon Worcestershire sauce
- 2 Tablespoons fresh parsley, chopped
- 1/2 teaspoon dried dill
- 1/2 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Melt the butter in a large pot over medium heat. Add the chopped onion and sauté for 3–4 minutes until softened.
- Add the sliced mushrooms and cook for 8–10 minutes, stirring occasionally, until they release their liquid and begin to brown.
- Sprinkle the flour over the mushrooms and stir well to coat. Cook for 1–2 minutes to remove the raw flour taste, then stir in the paprika.
- Gradually pour in the broth while stirring to prevent lumps. Bring to a simmer and cook for about 10 minutes until the soup thickens slightly.
- Reduce heat to low and stir in the milk, sour cream, lemon juice, Worcestershire sauce, parsley, dill, thyme, salt, and pepper. Cook for 5 minutes, stirring occasionally, until heated through. Do not allow the soup to boil after adding dairy.
- Taste and adjust seasoning with additional salt, pepper, or lemon juice if needed.
- Serve hot with a dollop of sour cream, extra parsley, and crusty bread if desired.
Notes
- Vegetable broth can be used instead of chicken broth for a vegetarian-friendly version.
- Do not boil the soup after adding milk and sour cream to prevent curdling.
- For extra richness, add an additional spoonful of sour cream when serving.
- This soup stores well in the refrigerator for up to 3 days and can be reheated gently on the stovetop.
- Serve with crusty bread or toasted sourdough for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Hungarian
Nutrition
- Serving Size: 1 bowl
- Calories: 320 kcal
- Sugar: 6 g
- Sodium: 720 mg
- Fat: 20 g
- Saturated Fat: 11 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 3 g
- Protein: 10 g
- Cholesterol: 45 mg
