Hungarian Mushroom Soup

This soup is loaded with the warmth of paprika and the earthiness of mushrooms.

Serves: 4Hands-on: 15 minutesTotal: 25 minutesDifficulty: Easy

Serves: 4


  • 1 Tbsp. unsalted butter
  • 1 small red onion, peeled and diced
  • 16 oz. pre-sliced cremini mushrooms
  • ½ tsp. kosher salt
  • ½ tsp. freshly ground black pepper
  • 2 Tbsp. all-purpose flour
  • 2 tsp. Hungarian paprika
  • 5 cups vegetable broth
  • 1½ Tbsp. chopped fresh dill
  • ¼ cup sour cream, divided


  • Heat the butter in a medium saucepan over medium heat. Add the onion, mushrooms, salt, and pepper. Sauté, stirring occasionally for 5 minutes until the mushrooms release their moisture. Add the flour and paprika. Cook and stir for 1 minute.
  • Pour in the broth and dill, increase heat to medium-high and bring to a light boil. Reduce heat to medium low and simmer for 10 minutes.
  • Divide the soup between 4 bowls and top each with a tablespoon of sour cream.