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Close-up of Hungarian Mushroom Soup in a mug, garnished with fresh dill.

Hungarian Mushroom Soup

A creamy and flavorful Hungarian mushroom soup.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Soup
Cuisine: Hungarian
Ingredients Equipment Method Notes

Ingredients
  

For the Soup
  • 2 tablespoons butter
  • 1 large onion chopped
  • 2 cloves garlic minced
  • 1 pound mushrooms sliced
  • 4 cups vegetable broth
  • 1 teaspoon paprika
  • 1/2 teaspoon caraway seeds optional
  • 1 cup heavy cream
  • 2 tablespoons flour
  • salt to taste salt
  • black pepper to taste black pepper
For Garnish
  • fresh dill fresh dill chopped

Equipment

  • Large pot
  • Whisk

Method
 

  1. Melt butter in a large pot over medium heat. Add onion and cook until softened, about 5 minutes.
  2. Add garlic and mushrooms. Cook until mushrooms are browned, about 8-10 minutes.
  3. Stir in vegetable broth, paprika, and caraway seeds (if using). Bring to a simmer.
  4. In a small bowl, whisk together heavy cream and flour until smooth. Gradually whisk this mixture into the simmering soup.
  5. Cook, stirring constantly, until the soup thickens, about 5 minutes. Season with salt and pepper to taste.
  6. Serve hot, garnished with fresh dill.

Notes

You can use any type of mushroom for this soup. For a richer flavor, you can use beef broth instead of vegetable broth.

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