Meal Manager
Hungarian Mushroom Soup

Hungarian Mushroom Soup

Cozy, creamy, and deeply savory, this Hungarian mushroom soup brims with paprika warmth, fresh dill, and a silky sour-cream finish—perfect for an easy, comforting dinner.
Serves: 2
Dinner
Veggie
Prep: 10
Cook: 30
Cuisine: Hungarian
Skill level:
4.0
411 kcalCalories
37 gCarbs
30 gNet Carbs
16 gProteins
26 gFats
7 gFibers
  • Prep ingredients: slice mushrooms, finely chop onion and garlic, and chop the dill.
    Dill: 2 tbsp
    Onion: 1 onion
    Garlic: 2 cloves
    Mushrooms: 500 g
  • Sauté aromatics: melt butter in a pot over medium heat. Add onion and cook until translucent, 4–5 minutes. Add garlic and cook 30 seconds.
    Butter: 2 tbsp
  • Cook mushrooms: add mushrooms and a pinch of salt. Cook, stirring, until they release liquid and begin to brown, 6–8 minutes.
    Salt: 1 pinch
  • Build flavor: stir in paprika and dill, then sprinkle in flour and cook 1–2 minutes to form a light roux.
    Flour: 2 tbsp
    Paprika: 2 tsp
  • Simmer: gradually whisk in vegetable stock and soy sauce. Bring to a gentle simmer and cook 10–12 minutes until slightly thickened.
    Vegetable Stock: 1000 ml
    Soy Sauce: 1 tbsp
  • Finish: turn heat to low. Stir in lemon juice and sour cream until smooth (do not boil). Season with salt and black pepper to taste.
    Sour cream : 0.5 cups
    Salt: 1 pinch
    Black Pepper: 1 pinch
    Lemon: 1 tbsp
  • Serve: ladle into bowls and garnish with a little extra chopped dill.
    Dill: 1 tbsp
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