HUNGARIAN-STYLE MUSHROOM SOUP
Sadie Hill's Hungarian-Style Mushroom Soup is a comforting favorite that showcases the rich flavors of wild mushrooms, fresh herbs, and smoked paprika.
I first adapted this Hungarian-style mushroom soup in 2022 after discovering a recipe by TikTok creator Cook It Erika. I was looking for new ways to use the chanterelles my stepdad forages each year, and the recipe quickly became a favorite.
Since then, I've started foraging myself, so we often have a plentiful supply of wild mushrooms on hand. This soup has become one of our family's favorite comfort foods because it's both forgiving and incredibly versatile. I've made it with a variety of mushrooms, swapped fresh and dried herbs depending on what I have available, thickened it into a rich gravy, and even added potatoes for a hearty chowder. No matter how I change it, it always turns out delicious.
Ingredients
• 4 tablespoons butter
• 2 cups onion, chopped
• 1½ pounds mushrooms, sliced (I typically use cremini mushrooms unless I have fresh chanterelles.)
• 2 tablespoons fresh dill, finely chopped
• 1 tablespoon fresh thyme leaves
• 1 teaspoon mushroom or umami powder
• 1 tablespoon smoked paprika
• 2 cloves garlic, minced
• 1 tablespoon lemon juice
• 2 tablespoons low-sodium soy sauce
• 2½ cups low-sodium chicken stock (or vegetable stock)
• 3 tablespoons all-purpose flour
• ½ cup half-and-half
• ½ cup whole milk
• ⅓ cup sour cream, room temperature
• Salt and pepper, to taste
• Cayenne pepper, optional
• 2 cups onion, chopped
• 1½ pounds mushrooms, sliced (I typically use cremini mushrooms unless I have fresh chanterelles.)
• 2 tablespoons fresh dill, finely chopped
• 1 tablespoon fresh thyme leaves
• 1 teaspoon mushroom or umami powder
• 1 tablespoon smoked paprika
• 2 cloves garlic, minced
• 1 tablespoon lemon juice
• 2 tablespoons low-sodium soy sauce
• 2½ cups low-sodium chicken stock (or vegetable stock)
• 3 tablespoons all-purpose flour
• ½ cup half-and-half
• ½ cup whole milk
• ⅓ cup sour cream, room temperature
• Salt and pepper, to taste
• Cayenne pepper, optional
Directions
- Melt the butter in a large pot over medium heat. Add the chopped onion and cook until softened.
- Stir in the mushrooms and cook for about 10 minutes, until they release their moisture and begin to brown.
- Add the smoked paprika, garlic, mushroom (or umami) powder, lemon juice, and soy sauce. Stir well.
- Pour in the stock and add the thyme. Simmer for 10 minutes.
- Sprinkle the flour over the soup, stirring until fully incorporated.
- Stir in the half-and-half and milk. Continue cooking until the soup begins to thicken.
- Remove from the heat and stir in the sour cream until smooth.
- Fold in the fresh dill, then season with salt, pepper, and a pinch of cayenne, if desired.
Neighbor's Notes
• The original recipe calls for sweet paprika, but I prefer smoked paprika for its richer, deeper flavor.
• For a delicious mushroom gravy, simply add extra mushrooms and serve over mashed potatoes.
• When I have fresh chanterelles, I like to stir in cooked salmon at the end for a comforting wild mushroom and salmon chowder.