Hearty Hungarian Mushroom Soup with Creamy Dill and Paprika

Easy Hungarian Mushroom Soup

This delightful Hungarian Mushroom Soup is a perfect dish to warm your soul on a chilly winter day. Originally featured in a local newspaper in Portland, Oregon, it’s both comforting and versatile. Whether served with crusty bread or as a flavorful topping for rice, pasta, or meat, this recipe offers a savory, creamy taste of Eastern European cuisine that’s both easy to prepare and remarkably satisfying.

Ingredients:

6 tablespoons butter 🧈
1 1/2 cups finely chopped onions 🧅
4 tablespoons Hungarian paprika 🌶️
4 teaspoons dried dill 🌿
2 teaspoons ground black pepper 🧂
2/3 cup all-purpose flour 🌾
1 2/3 cups milk 🥛
2 2/3 cups water 💧
4 cups sliced fresh mushrooms 🍄
2 tablespoons soy sauce 🌱
2 tablespoons lemon juice 🍋
2 cups sour cream 🍶
1/2 cup chopped fresh parsley 🌿

Instructions:

Melt Butter and Sauté Onions: In a large saucepan, melt 6 tablespoons of butter over medium heat. Add the finely chopped onions and sauté until they become translucent, which should take about 5 minutes. The onions should be soft but not browned.
Add Spices: Stir in 4 tablespoons of Hungarian paprika, 4 teaspoons of dried dill, and 2 teaspoons of ground black pepper. Cook for another minute, allowing the spices to release their aromatic flavors and coat the onions.
Incorporate Flour: Whisk in 2/3 cup of all-purpose flour until the mixture is smooth and begins to form a roux. Continue cooking for 2-3 minutes to cook out the raw flour taste, stirring constantly to avoid lumps.
Add Liquids and Mushrooms: Gradually whisk in 1 2/3 cups of milk and 2 2/3 cups of water, ensuring there are no lumps. Add 4 cups of sliced fresh mushrooms and increase the heat to bring the soup to a near boil.
Simmer: Once the soup reaches a near boil, reduce the heat to low. Let it simmer gently for 30 minutes, stirring occasionally. This allows the mushrooms to become tender and the flavors to meld beautifully.
Final Touches: Remove the saucepan from the heat. Stir in 2 tablespoons of soy sauce, 2 tablespoons of lemon juice, and 2 cups of sour cream. Mix well until the sour cream is fully incorporated and the soup is creamy. Sprinkle in 1/2 cup of freshly chopped parsley and stir to combine.
Serve: Ladle the soup into bowls and serve warm. This soup pairs wonderfully with crusty bread or can be enjoyed as a hearty topping for rice, pasta, or even meat dishes.