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Hungarian Mushroom Soup

This delightful Hungarian Mushroom Soup is comforting, rich in flavor, and perfect for chilly afternoons, making it a staple for cozy meals.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Comfort Food, Main, Soup
Cuisine: Hungarian
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound fresh mushrooms (button or cremini) Feel free to mix different types for added flavor.
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1/4 cup butter Can substitute with olive oil for a vegan version.
  • 2 tablespoons all-purpose flour
  • 4 cups vegetable or chicken broth Ensure broth is vegetable-based for vegan option.
  • 1 teaspoon dried dill
  • 1 teaspoon smoked paprika Regular paprika can be used if preferred.
  • 1 cup milk or cream Use a dairy alternative for a vegan version.
  • Salt and pepper to taste
  • Fresh parsley for garnish Optional, but adds a nice touch!

Method
 

Preparation
  1. In a large pot over medium heat, melt the butter.
  2. Add the chopped onion and sauté until soft, about 5 minutes.
  3. Toss in the garlic and cook for another minute.
  4. Add the mushrooms and cook until they release their juices and become tender, around 8-10 minutes.
  5. Sprinkle the flour over the mushroom mixture and stir to combine. Cook for 1-2 minutes to eliminate the raw flour taste.
  6. Slowly whisk in the broth, add the dill and smoked paprika, stirring to combine.
  7. Allow it to simmer for about 15-20 minutes.
  8. Stir in the milk or cream, and season with salt and pepper to taste. Add a splash of extra broth or water if you prefer a thinner soup.
  9. Ladle the soup into bowls and sprinkle with fresh parsley if desired.

Notes

Leftover soup can be stored in the fridge for up to 3 days, or frozen for later. Leave some space in the container as it might expand.