Rich and creamy, this Hungarian Mushroom Soup is loaded with flavors ranging from Hungarian sweet paprika to dill weed and even a splash of lemon. It’s a comforting vegetarian soup that’s perfect for the cooler months.
We like to enjoy a bowl of this soup with buttery popovers or slice of crusty dutch oven bread to mop up the broth!
Ingredients Needed
This vegetarian soup is made with several seasonings and a vegetable broth and dairy base.
- Mushrooms – Choose fresh mushrooms that are not too soft. (See note below.)
- Chopped onions – For aromatics and flavor.
- Unsalted butter – Used to sauté the vegetables.
- Herbs & seasonings – Dried dill weed, Hungarian sweet paprika, chopped parsley, salt & pepper, and a pinch of cayenne give this mushroom soup layers of flavor.
- Soy sauce – Gives a hint of unexpected umami flavor. I recommend using low sodium.
- Vegetable broth – This is the base of the soup, which gives it a rich flavor and keeps the dish meatless.
- Sour cream – Helps make this soup extra creamy with a slight tangy taste.
- Milk – Adds to the luscious texture.
- Lemon juice – Adds a little zing and brightness to the soup.
- Cornstarch – Thickens the broth to a creamy consistency.
- Garnishes – Sautéed mushrooms, fresh parsley, and a dollop of sour cream are wonderful added to the soup just before serving.
How to Make Hungarian Mushroom Soup
This is an easy vegetarian dinner recipe to prep, it just needs time to simmer. Here’s a brief summary:
- Cook the mushrooms. Sauté the onions in melted butter. Add the mushrooms. Cook for 5 minutes.
- Add the broth and other ingredients. Stir in the dill, paprika, soy sauce, and vegetable broth. Reduce heat and simmer for 15 minutes.
- Thicken the soup. Whisk together the cornstarch and milk until blended. Stir into the soup. Simmer for another 10 to 15 minutes.
- Add the remaining ingredients. Stir in the sour cream, lemon juice, parsley, salt & pepper, and cayenne. Cook until warmed through but do not allow it to boil.
- Serve. Top with sliced sautéed mushrooms, parsley, and a dollop of sour cream. Serve with crusty bread, if desired.
Tips for Success
For the best version of this vegetarian dinner, keep the following things in mind.
- Use quality mushrooms. When choosing the mushrooms for this recipe, look for ones that appear firm with no mushy spots and relatively clean. You want the best mushrooms you can find as they are one of the main flavors in the soup.
- Do not use low fat ingredients. For the best results and creamiest texture, use full fat sour cream and milk to make this soup.
- Do not boil. You want to keep this soup at a gentle simmer throughout the cooking process but especially after adding the sour cream. Bringing it to a boil could cause it to curdle.
