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Hungarian Mushroom Soup with Dill and Paprika inspired by Café Budapest
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Inspired by Café Budapest

Hungarian Mushroom Soup with Dill and Paprika

Appetizer Vegetarian
This deeply flavorful Hungarian soup features earthy mushrooms elevated with aromatic paprika and fresh herbs. The slow sautéing technique develops rich flavors, while the addition of sour cream creates a silky texture with balanced tanginess. This hearty soup works beautifully as a starter but is substantial enough for a light meal.
Prep Time 20 mins
Cook Time 35 mins
Total Time 55 mins
Servings 6

Ingredients

  • 1 1/2 lbs Mixed mushrooms (Combination of cremini, shiitake, and button mushrooms, sliced)
  • 1 large Yellow onion (Finely diced)
  • 4 tbsp Unsalted butter (Divided)
  • 2 tbsp Fresh dill (Chopped, plus more for garnish)
  • 1 tbsp Fresh thyme leaves
  • 1 1/2 tbsp Sweet Hungarian paprika
  • 3 tbsp All-purpose flour
  • 4 cups Vegetable broth
  • 1 tbsp Soy sauce (Adds umami depth)
  • 1 cup Whole milk
  • 3/4 cup Sour cream (Plus extra for serving)
  • 1 tbsp Fresh lemon juice
  • 1 tsp Kosher salt (Plus more to taste)
  • 1/2 tsp Black pepper (Freshly ground)
  • 3 cloves Garlic (Minced)

Tools You'll Need

  • Dutch oven or large heavy-bottomed pot
  • Wooden spoon
  • Ladle
  • Whisk
  • Cutting board
  • Chef's knife

Chef's Tip

Reserve a few sautéed mushrooms before adding the flour and broth, then use them as a garnish on top of each serving. This adds textural contrast and creates a more visually appealing presentation.

Instructions

  1. In a large heavy-bottomed pot or Dutch oven, melt 2 tablespoons of butter over medium heat. Add onions and cook until translucent, about 5 minutes.
  2. Add garlic and cook for another minute until fragrant.
  3. Increase heat to medium-high and add remaining 2 tablespoons of butter. Once melted, add mushrooms and cook, stirring occasionally, until they release their moisture and begin to brown, about 8-10 minutes.
  4. Stir in dill, thyme, and paprika. Cook for 1 minute until fragrant.
  5. Sprinkle flour over the mushroom mixture and stir constantly for 2 minutes to cook out the raw flour taste.
  6. Gradually pour in vegetable broth while stirring continuously to prevent lumps. Add soy sauce.
  7. Bring to a simmer, then reduce heat to medium-low. Allow soup to simmer gently for 15 minutes, stirring occasionally.
  8. Stir in milk and return to a gentle simmer for 5 minutes.
  9. In a medium bowl, whisk together sour cream with a ladle of hot soup to temper it. Gradually whisk this mixture back into the pot.
  10. Add lemon juice, salt, and pepper. Taste and adjust seasonings if needed.
  11. Simmer for 2-3 more minutes, being careful not to boil after adding the sour cream.

Plating

Ladle soup into warmed bowls. Garnish each serving with a dollop of sour cream, a sprinkle of fresh dill, and a light dusting of paprika. Serve immediately with slices of crusty rye bread or rustic sourdough on the side.

Storage & Reheating

Refrigerate in an airtight container for up to 3 days. Reheat gently over low heat, stirring occasionally and being careful not to boil. If the soup thickens too much after refrigeration, thin with a little vegetable broth or water. Freezing is not recommended due to the dairy content.

About This Recipe

A beloved specialty in Hungarian cuisine, this mushroom soup showcases the country's affinity for earthy flavors enhanced with paprika and sour cream. This version balances traditional techniques with accessible ingredients, creating a soup that feels simultaneously rustic and refined. The combination of multiple mushroom varieties provides complexity, while the distinctive paprika and dill flavors transport you to Eastern European tables.

How did it turn out?

We'd love to hear about your experience making this recipe!