This Hungarian mushroom soup is the most creamy

🇭🇺 Hungarian Creamy Mushroom Soup

Ingredients

• 1 lb (450 g) mushrooms, thinly sliced
• 1 medium onion, finely chopped
• 3 tbsp butter
• 2 tbsp all-purpose flour
• 2 tsp sweet Hungarian paprika
• ½ tsp dried thyme
• 2 cups vegetable or chicken broth
• 1 cup milk
• ½ cup heavy cream
• 1 tbsp soy sauce (traditional in many versions)
• Salt & black pepper, to taste
• 1 tbsp lemon juice
• Fresh parsley or dill, chopped (for garnish)

Instructions

1. Sauté aromatics
   Melt butter in a pot over medium heat. Add onion and cook until soft and translucent.
2. Cook mushrooms
   Add mushrooms and cook 8–10 minutes until they release their juices and soften.
3. Season properly
   Remove pot from heat. Stir in paprika and thyme (important so paprika doesn’t burn).
4. Thicken
   Sprinkle flour over mushrooms, stir well, and cook 1 minute on low heat.
5. Add liquids
   Slowly add broth while stirring, then add milk and soy sauce. Bring to a gentle simmer.
6. Make it creamy
   Simmer 10–15 minutes, stirring occasionally. Add heavy cream and heat gently.
7. Finish
   Season with salt, pepper, and lemon juice. Adjust thickness with a little milk if needed.
8. Serve
   Garnish with parsley or dill and serve hot.

Tips

• Use Hungarian sweet paprika for authentic flavor
• Don’t boil after adding cream—keep it gentle
• Even better the next day!

Ultra-creamy, rich, and comforting—this soup is a Hungarian favorite for a reason 🍄🥣