Hungarian Mushroom Soup with Fresh Dill and Sour Cream
This creamy vegetarian Hungarian mushroom soup combines tender mushrooms, sweet Hungarian paprika, fresh dill, and sour cream in a lightly thickened, savory vegetable broth. A splash of soy sauce adds depth, while fresh lemon juice balances the richness. Serve it with crusty bread for a cozy weeknight dinner or a cold-weather lunch.
Servings: 4 servings
Calories: 255kcal
Equipment
- Large Dutch oven or heavy-bottomed soup pot
- Wooden spoon
- Whisk
- Small Mixing bowl
Ingredients
- 4 tablespoons unsalted butter
- 1 large yellow onion diced (about 2 cups)
- 1 pound white button mushrooms sliced
- 1 tablespoon sweet Hungarian paprika
- 2 tablespoons all-purpose flour
- 1 tablespoon soy sauce check the label for vegetarian
- 2 cups vegetable broth plus more to thin if needed
- 1 cup 2% milk or whole milk
- ½ cup full-fat sour cream room temperature
- 2 tablespoons fresh dill finely chopped
- 1 tablespoon fresh parsley chopped
- 1 teaspoon fresh lemon juice plus more to taste
- ½ teaspoon kosher salt plus more to taste
- ½ teaspoon freshly ground black pepper
Instructions
- Melt the butter in a large Dutch oven over medium heat. Add the diced onion and cook for 4–5 minutes, stirring occasionally, until softened and translucent.
- Add the sliced mushrooms and cook for 6–8 minutes, stirring occasionally, until softened and reduced in volume. The mushrooms will release moisture as they cook. There's no need to brown them deeply.
- Reduce the heat to medium-low. Stir in the Hungarian paprika and cook for 20–30 seconds, stirring constantly until fragrant. Sprinkle the flour over the mushrooms and onions and stir for 1 minute to coat the vegetables and cook out the raw flour taste.
- Stir in the soy sauce. Gradually add the vegetable broth, stirring to incorporate the flour and prevent lumps. Pour in the milk and bring to a gentle simmer. Cook uncovered for 10–12 minutes, stirring occasionally, until the soup thickens slightly and the flavors develop.
- Place the room-temperature sour cream in a small bowl. Gradually whisk in 1–2 ladles of hot soup until smooth. Reduce the heat to low and slowly stir the sour cream mixture back into the pot. Do not allow the soup to boil.
- Stir in the fresh dill, parsley, lemon juice, kosher salt, and black pepper. Warm gently for 1–2 minutes. Taste and adjust the salt or lemon juice as needed. Serve hot.
Video
Notes
Cooking Notes
Lower the heat before adding the paprika so it blooms without scorching. Let the sour cream come to room temperature and temper it with hot soup before stirring it in. Once the sour cream is in, keep the soup below a boil.
Tips for Best Results
- Cook the mushrooms until they release their liquid and shrink by about half.
- Add the broth slowly and scrape the pot so the flour dissolves without lumps.
- Use full-fat sour cream so the soup stays smooth and creamy.
- Add the dill, parsley, and lemon juice at the end so they stay fresh and bright.
Nutrition
Calories: 255kcal | Carbohydrates: 17g | Protein: 8g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 52mg | Sodium: 1059mg | Potassium: 603mg | Fiber: 3g | Sugar: 9g | Vitamin A: 1803IU | Vitamin C: 8mg | Calcium: 124mg | Iron: 1mg
