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Modern Hungarian Mushroom Soup

Modern Hungarian mushroom soup with browned cremini mushrooms simmered in a creamy paprika broth. The flour-paprika roux thickens it to a comforting, spoonable texture in about 40 minutes.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Hungarian, Mediterranean
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Modern Hungarian Mushroom Soup
  • 3 tbsp unsalted butter
  • 1 small yellow onion, diced
  • 1.5 lb cremini mushrooms, sliced
  • 3 tbsp all-purpose flour
  • 2 tbsp sweet paprika
  • 4 cup vegetable or chicken broth
  • 1 cup milk
  • 0.5 cup sour cream
  • 2 tbsp fresh dill, chopped
  • 1 tbsp soy sauce
  • 0.75 tsp kosher salt
  • 0.25 tsp black pepper

Equipment

  • 1 Dutch oven

Method
 

Sauté and brown
  1. Melt the butter in a large pot over medium heat. Sauté the onion for 4–5 minutes, until softened.
  2. Add the mushrooms and cook for 8–10 minutes, until browned and any liquid has evaporated.
Build the paprika base
  1. Sprinkle in the flour and paprika, stirring to coat the mushrooms, and cook for 1 minute.
  2. Slowly whisk in the broth and milk, scraping up any browned bits, then bring to a simmer.
Simmer and finish
  1. Stir in the soy sauce, salt, and pepper, and simmer for 10–12 minutes, until slightly thickened.
  2. Remove from heat and stir in the sour cream and fresh dill before serving.

Notes

For the creamiest results, keep the soup at a gentle simmer and remove from the heat before stirring in sour cream to prevent curdling. Refrigerate in an airtight container for up to 4 days; rewarm slowly over low heat. Freezing isn’t recommended because dairy can change texture. For a dairy-light option, use evaporated skim milk and replace sour cream with lactose-free sour cream.