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–+ servings

Hungarian Mushroom Soup

This hearty Hungarian mushroom soup is seasoned generously with paprika, fresh parsley, and lemon juice. Sour cream makes it rich and creamy.
Print Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Soup
Cuisine: Eastern European, Hungarian
Ingredients Method

Ingredients
  

  • 4 tablespoons unsalted butter
  • 1 medium onion finely chopped
  • 1 pound cremini or button mushrooms sliced
  • 2 cloves garlic minced
  • 4 cups chicken or vegetable broth
  • 1 tablespoon sweet Hungarian paprika
  • ½ teaspoon salt adjust to taste
  • ¼ teaspoon freshly ground black pepper
  • 2 tablespoons all-purpose flour
  • 1 cup sour cream
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons fresh parsley chopped

Method
 

  1. In a large pot over medium heat, melt the butter. Add chopped onion and sauté until translucent, about 5 minutes.
  2. Stir in sliced mushrooms and garlic. Cook until the mushrooms release moisture and begin to turn golden.
  3. Sprinkle in sweet Hungarian paprika, salt, and pepper. Stir quickly to coat the mushrooms evenly, infusing them with smoky flavor.
  4. Sprinkle flour over the mushroom mixture and stir constantly for 1–2 minutes, forming a light roux.
  5. Gradually whisk in the chicken or vegetable broth to prevent lumps. Bring to a gentle simmer.
  6. Let the soup simmer for 20–25 minutes until thickened and flavors have melded beautifully.
  7. Remove from heat, stir in sour cream and fresh lemon juice until silky smooth.
  8. Ladle into bowls, sprinkle with chopped parsley, and enjoy hot with crusty bread or crackers.
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