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Hungarian Cream of Mushroom Soup with Paprika and Dill

A classic comfort dish rooted in Central European culinary heritage, this Hungarian Cream of Mushroom Soup offers velvety richness and aromatic warmth in every spoonful. Sautéed onions and earthy mushrooms form the base, slowly simmered in a seasoned broth infused with Hungarian paprika and dried dill. A slurry of milk and flour lends body and smoothness, while sour cream and lemon juice add tangy brightness. Finished with fresh parsley and a hint of umami from soy sauce, the soup strikes a harmonious balance of rustic charm and refined depth. Often savored in Hungary during the colder seasons, it’s a soul-soothing first course or light supper, especially when accompanied by crusty rustic bread or a spoonful of extra sour cream.

Light Lunch | Starter | Hungarian | Egg-Free | Nut-Free | Shellfish-Free | Cream Soup | Mixing Bowl | Pot | Whisk | Mushroom | Onion | Sour Cream | Unsalted Butter | Sautéing | Simmering | Whisking | Cold Weather | Comfort Food | Cozy Evening | Under 45 Minutes
Time to complete

Prep

15min

Cook

38min

Wait

0 minutes

Total

53min

Ingredients (Makes 4 servings (about 1.5 liters / 6 cups))
  • 4 tablespoons (56 g) unsalted butter
  • 2 cups (300 g) chopped onions
  • 1 pound (450 g) fresh mushrooms, sliced
  • 2 cups (480 ml) chicken or vegetable broth
  • 1 tablespoon (15 ml) soy sauce
  • 1 tablespoon (7 g) paprika
  • 2 teaspoons (4 g) dried dill weed
  • 1 cup (240 ml) milk
  • 3 tablespoons (24 g) all-purpose flour
  • 0.5 cup (120 g) sour cream
  • 0.25 cup (15 g) chopped fresh parsley
  • 2 teaspoons (10 ml) lemon juice
  • 1 teaspoon (5 g) salt
  • Ground black pepper, to taste
Nutrition Information (per 100g)
  • Calories: 86
  • Fat: 5.7
  • Protein: 3.1
  • Carbohydrates: 6.6
  • Fiber: 0.8
Directions

Sauté Base Vegetables

  • 1. In a large pot over medium heat, melt the unsalted butter. Add chopped onions and cook for 5 minutes, until softened and translucent.

Build the Soup Base

  • 2. Add sliced mushrooms and sauté for an additional 5 minutes, until they release their moisture and begin to brown. Stir in broth, soy sauce, paprika, and dill. Reduce heat to low, cover, and simmer for 15 minutes.

Thicken the Soup

  • 3. In a bowl, whisk together milk and flour until smooth. Gradually stir the slurry into the soup, ensuring even blending. Cover and simmer over low heat for another 15 minutes, stirring occasionally.

Finish and Serve

  • 4. Stir in sour cream, parsley, lemon juice, salt, and black pepper. Cook over low heat for 3–5 minutes, just until heated through. Serve immediately, optionally with a garnish of additional sour cream or fresh herbs.
Cookix's Secrets

Bolder Flavor

  • Use smoked paprika for deeper complexity and garnish with caramelized onions or fried mushroom slices.

Dairy-Free Version

  • Replace milk with oat or almond milk and use dairy-free sour cream.

Enhancing Flavor

  • Sauté the mushrooms in batches to prevent overcrowding, which helps them brown rather than steam.

Protein Boost

  • Add sliced cooked chicken or white beans for added protein and heartiness.

Seasonal Swap

  • In summer, replace button mushrooms with wild mushrooms like chanterelles or oyster mushrooms.

Serving

  • Serve with rustic rye or sourdough bread to complement the soup's tangy creaminess.

Thickening

  • Be sure the milk-flour slurry is smooth to avoid lumps when adding it to the soup.