Hungarian mushroom soup

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This is a bit unusual recipe for the mushroom soup. Hungarian mushroom soup is a bit spicy, thanks to paprika, but it is very good choice for a chilly evening diner. The one thing that you want to pay attention to when making it is when you add the flour, you want to make sure that you cook it well before moving on to add the liquids so that you do not end up with the taste of raw flour in your soup. For this recipe you can use any type of mushrooms you can find in your local shop – button mushrooms, shiitake, oyster mushrooms…


2 tablespoons butter
1 onion, diced
1 pound mushrooms, sliced
1/4 cup flour (or rice flour for gluten-free)
1 tablespoon paprika
4 cups vegetable broth or chicken broth or chicken stock
2 teaspoons dried dill
1 tablespoon soy sauce (optional)
salt and pepper to taste
1/2 cup sour cream
1 splash lemon juice
1 handful fresh dill, chopped (optional)

hungarian mushroom soup


Melt the butter in a large sauce pan over medium heat, add the onions and mushrooms and cook until the mushrooms have released their liquids and it has evaporated, about 10-15 minutes.

Mix in the flour and paprika and let it cook for 2-3 minutes.
Add the broth, dill, soy sauce, bring to a boil, reduce the heat and simmer for 15 minutes

Season with salt, pepper mix in the sour cream, lemon juice and dill and remove from heat.

Garnish with a nice little fresh parsley leaf and a tablespoon of sour cream.