Creamy Hungarian mushroom soup is perhaps the best mushroom soup you’ll ever gonna try! It’s simply bursting with flavor, and the velvety texture makes it very difficult to stop at a single bowl.
However, this creamy Hungarian mushroom soup is easily one of the best things I’ve ever cooked with mushrooms.
This delicious and hearty soup is rich and creamy, with a unique flavor profile that combines the earthiness of fresh mushrooms with the tanginess of sour cream and paprika, a spice commonly used in Hungarian cuisine.
Trust me when I tell you it’s very difficult not to go for seconds!
The soup is perfect as a warming appetizer or a main course when served with crusty bread. I made it with crimini (chestnut) mushrooms, but it’s amazing with a mix of any mushrooms you may have on hand.
Ingredients
2 tablespoons (40 g) unsalted butter
1 large onion, diced
1 ½ lb (650 g) mushrooms
3-4 garlic cloves, crushed
2 tablespoons Hungarian paprika
1 tablespoon dried dill
1 tablespoon tamari soy sauce
2 cups (500 ml) vegetable stock
1 cup (250 ml) milk
2 tablespoons plain flour
1 tablespoon lemon juice
½ cup (100 ml) sour cream
Salt and freshly ground black pepper to taste
