How to cook Hungarian mushroom soup: step-by-step instructions

Indulge in the comforting goodness of Hungarian mushroom soup, featuring velvety mushrooms complemented by the flavors of fresh dill, thyme, and paprika. This soul-warming bowl pairs perfectly with a dollop of sour cream and a side of crusty bread. 

What Sets Hungarian Mushroom Soup Apart?

Hungarian mushroom soup is renowned for its blend of sautéed mushrooms seasoned with an abundance of paprika, fresh dill, thyme, and a hint of tangy lemon juice. While traditionally made without shiitake mushrooms, we've added them to increase the umami richness, taking this savory soup up a notch. With its minimal effort, you can easily prepare this one-pot wonder, allowing the flavors to simmer and meld together beautifully. The result? A perfectly creamy texture achieved by adding a milk and flour slurry, ready to be savored spoonful by spoonful atop crusty bread or toasted crostini slices. And oh, don't forget the generous dollop of sour cream!

What you'll need:

• 3 tablespoons unsalted butter
• 1 diced sweet onion
• 1 ½ pounds sliced cremini mushrooms
• 4 ounces diced shiitake mushrooms
• ½ cup dry white wine
• 4 cups vegetable stock
• 2 tablespoons reduced sodium soy sauce
• 2 teaspoons Hungarian or sweet paprika
• 1 ½ teaspoons dried dill
• 5 sprigs fresh thyme
• 1 bay leaf
• -3 tablespoons all-purpose flour
• 1 ½ cups whole milk
• ¼ cup sour cream
• 2 teaspoons lemon zest
• 1 tablespoon freshly squeezed lemon juice

• 2 tablespoons chopped fresh parsley leaves
• Kosher salt and freshly ground black pepper, to taste

Instructions:

1. In a large stockpot or Dutch oven, melt the butter over medium heat. Add the diced onions and mushrooms. Cook, stirring occasionally, until the mushrooms become tender and begin to brown, for about 16-20 minutes.

2. Stir in the dry white wine, ensuring to scrape off any browned bits from the bottom of the pot.

3. Add in the vegetable stock, soy sauce, paprika, dill, thyme sprigs, and bay leaf. Bring the mixture to a boil, then reduce the heat and let it simmer for approximately 15-20 minutes until slightly reduced, allowing the flavors to meld together.

4. In a small bowl, whisk together the all-purpose flour and milk. Gradually stir this mixture into the pot, thickening the soup over the course of around 10 minutes.

5. Lower the heat to low, then add the sour cream, lemon zest, lemon juice, and chopped fresh parsley. Give it a good stir and season with salt and pepper to taste.

6. Serve the soup immediately and enjoy the comforting flavors of Hungarian mushroom soup.