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Modern Hungarian Mushroom Soup

Modern Hungarian mushroom soup with golden sautéed mushrooms simmered in a smoky paprika broth, then finished with sour cream and fresh dill. The creamy, earthy texture comes from simmering after adding the paprika and only stirring in sour cream at the end to stay smooth.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Hungarian
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

butter
  • 2 tbsp butter
onion
  • 1 onion diced
mushrooms
  • 1 lb mushrooms sliced
flour
  • 2 tbsp all-purpose flour
sweet paprika
  • 2 tbsp sweet paprika
broth
  • 4 cup vegetable or chicken broth
soy sauce
  • 1 tbsp soy sauce
sour cream
  • 0.5 cup sour cream
fresh dill
  • 2 tbsp fresh dill, chopped
salt and pepper
  • 1 Salt and pepper, to taste

Equipment

  • 1 Dutch oven

Method
 

Sauté the base
  1. Melt the butter in a large pot over medium heat and sauté the onion until soft, about 5 minutes, stirring until glossy and tender.
  2. Add the sliced mushrooms and cook over medium heat until golden and softened, about 8-10 minutes, spreading them in an even layer as they brown.
Build the paprika broth
  1. Stir in the all-purpose flour and sweet paprika, cooking for 1 minute so the spices smell fragrant and the mixture looks slightly paste-like.
  2. Gradually whisk in the vegetable or chicken broth and soy sauce, scraping the bottom, then bring the soup to a gentle simmer.
  3. Simmer for 15 minutes over medium heat until the broth looks slightly thickened and the flavors taste cohesive.
Finish and serve
  1. Stir in the sour cream until fully combined and creamy-looking, keeping the soup below a hard boil so it stays smooth.
  2. Stir in the fresh dill, letting it disperse through the soup for a bright green flecked look.
  3. Season with salt and pepper before serving, adjusting to taste until the broth tastes balanced.

Notes

Pro tip: sweet Hungarian paprika drives the smoky, authentic flavor—add it after sautéing so it blooms briefly in the flour. Keep leftovers in the refrigerator up to 3 days; reheat gently. Freezing is not recommended because sour cream can separate when thawed. If you want a dairy-free version, use a sour-cream-style plant-based product and stir it in off-heat to reduce curdling risk.