Hungarian mushroom soup.

Here’s a classic Hungarian Mushroom Soup (rich, paprika-forward, and a little tangy from sour cream):

Ingredients

• 2 tbsp butter

• 1 tbsp olive oil

• 1 large onion, finely chopped

• 1 lb (450 g) mushrooms (button or cremini), sliced

• 2 tbsp sweet Hungarian paprika

• 1 tsp dried dill (or 1 tbsp fresh, chopped)

• 2 tbsp all-purpose flour

• 2 cups vegetable or chicken broth

• 1 cup milk

• 1–1½ tsp soy sauce or tamari (traditional depth of flavor)

• Salt and black pepper, to taste

• ½ cup sour cream

• 1 tsp lemon juice or white wine vinegar

• Fresh parsley or dill, for garnish

Instructions

1. Sauté the base
   Melt butter with olive oil in a large pot over medium heat. Add onion and cook until soft and translucent (5–7 minutes).

2. Cook the mushrooms
   Add mushrooms and cook until they release their liquid and begin to brown, about 8–10 minutes.

3. Paprika moment
   Lower heat slightly and stir in paprika and dill. Cook for 30 seconds (don’t let paprika burn).

4. Thicken
   Sprinkle flour over the mushrooms and stir well. Cook 1–2 minutes to remove raw flour taste.

5. Simmer
   Slowly stir in broth, then milk. Add soy sauce, salt, and pepper. Simmer gently for 10–15 minutes until slightly thickened.

6. Finish with sour cream
   In a bowl, temper sour cream with a few spoonfuls of hot soup, then stir it back into the pot. Add lemon juice or vinegar.

7. Serve
   Taste and adjust seasoning. Garnish with parsley or dill.

Serving ideas

• With crusty bread or rye

• As a starter or a light main

• Even better the next day 😉

If you want a vegan, extra-creamy, or traditional Hungarian-style variation, tell me and I’ll tailor it.