Hungarian Mushroom Soup: A Creamy, Flavor-Packed Comfort Dish

Ingredients for Hungarian Mushroom Soup

• 2 tbsp butter
• 1 tbsp olive oil
• 1 large onion, finely chopped
• 4 cloves garlic, minced
• 1 lb mushrooms (a mix of cremini, white button, or baby bella)
• 2 tbsp Hungarian paprika (sweet or smoked)
• 1 tsp dried dill
• 1 tbsp soy sauce (for depth of flavor)
• 4 cups vegetable broth
• 1 cup milk or half-and-half
• 1 cup sour cream
• 2 tbsp flour (for thickening)
• Juice of half a lemon
• Fresh parsley for garnish
• Salt and pepper to taste

How to Make Hungarian Mushroom Soup

Step 1: Sauté the Vegetables

1. Heat Butter and Olive Oil: In a large pot, heat the butter and olive oil over medium heat.
2. Sauté the Onions and Garlic: Add the chopped onions and cook until soft and translucent, about 5 minutes. Add the minced garlic and sauté for another minute until fragrant.
3. Add the Mushrooms: Stir in the mushrooms and cook for 8-10 minutes, stirring occasionally, until the mushrooms have released their liquid and are browned.

Step 2: Build the Flavor

4. Add the Paprika and Dill: Sprinkle the Hungarian paprika and dried dill over the mushrooms. Stir well to coat the mushrooms in the spices, allowing the flavors to develop for about 1-2 minutes.
5. Add Soy Sauce: Stir in the soy sauce for an added depth of umami flavor, then pour in the vegetable broth. Bring the mixture to a simmer.

Step 3: Thicken the Soup

6. Make a Slurry: In a small bowl, whisk together the flour and a few tablespoons of milk or broth until smooth. Slowly add this mixture to the soup, stirring constantly to avoid lumps.
7. Simmer: Let the soup simmer for about 10 minutes, allowing it to thicken slightly.

Step 4: Finish the Soup

8. Stir in the Milk and Sour Cream: Lower the heat and gradually stir in the milk and sour cream, making sure to mix well. Avoid boiling the soup at this stage to prevent the dairy from curdling.
9. Add Lemon Juice: Stir in the lemon juice for a hint of tanginess, balancing the creamy and earthy flavors.
10. Season to Taste: Taste the soup and adjust the seasoning with salt and pepper as needed.

Step 5: Serve and Garnish

11. Serve Hot: Ladle the Hungarian mushroom soup into bowls and garnish with fresh parsley for a pop of color and freshness.
12. Enjoy: Serve with a slice of crusty bread or a side salad for a complete meal.