Hungarian mushroom soup is unlike any other mushroom soup you've tried. The generous amount of sweet Hungarian paprika gives it a beautiful rusty color and complex, slightly smoky flavor. Finished with tangy sour cream and fresh dill, it's comfort food with character.
This soup became an American café staple in the 1970s, but the best versions stay true to Hungarian flavors - plenty of paprika, lots of mushrooms, and that essential dollop of sour cream stirred in at the end.
Paprika Power
- Sweet Hungarian: Essential, not optional
- Fresh matters: Buy from good source
- Don't burn: Add to fat, stir quickly
- Hot option: Add a pinch of hot paprika
Hungarian Touches
- Sour cream (tejföl)
- Fresh dill
- Caraway seeds (optional)
- Egg noodles on the side
Serving Suggestions
- Extra sour cream dollop
- Fresh dill garnish
- Crusty bread
- Perfect for cold weather
Hungarian Mushroom Soup
Rich paprika-spiced soup with sour cream.
Nutrition per serving
285Calories
7gProtein
16gCarbs
22gFat
2gFiber
5gSugar
Ingredients
Instructions
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Sauté mushrooms. Melt butter in a large pot over medium-high heat. Add mushrooms and cook until golden and liquid has evaporated, 10-12 minutes. Add onion and cook 5 minutes. Add garlic and cook 1 minute.
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Add spices. Reduce heat to medium-low. Add paprika and flour. Stir quickly for 1 minute - don't let paprika burn.
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Build soup. Gradually whisk in broth. Add soy sauce and dried dill. Simmer 20 minutes until slightly thickened.
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Finish. Remove from heat. Stir in sour cream until well combined. Season with salt and pepper. Serve topped with fresh dill.
Recipe Notes
- Smoked paprika: Use half sweet, half smoked for depth.
- Heat it up: Add a pinch of cayenne or hot paprika.
- Don't boil: Add sour cream off heat to prevent curdling.
- Storage: Refrigerate 4 days. Reheat gently.
