For an even richer flavor, consider using a combination of mushroom varieties, such as cremini, shiitake, and oyster mushrooms. If you prefer a smoother soup, you can use an immersion blender to partially or fully puree the soup before adding the sour cream. Adjust the amount of paprika to suit your taste. For a spicier soup, use a hot Hungarian paprika instead of sweet. This soup is even better the next day, as the flavors have more time to develop. Store it in an airtight container in the refrigerator.
Geneva's Ultimate Hungarian Mushroom Soup
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PREP TIME5 mins
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COOK TIME45 mins
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TOTAL TIME50 mins
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SERVING6 People
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VIEWS243
Embark on a culinary journey to Hungary with this luxuriously creamy and deeply flavorful mushroom soup. Perfect for warming the soul on chilly evenings, it's a delightful blend of earthy mushrooms, sweet paprika, and a hint of tangy sour cream.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate16 g
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Cholesterol19 mg
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Fiber3 g
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Protein7 g
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Saturated Fat4 g
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Sodium573 mg
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Sugar7 g
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Fat7 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View 5 mins In a large pot or Dutch oven, melt the butter over medium heat. Add the chopped onions and sauté until softened and fragrant, about 5 minutes.
02 Step
Recipe View 5 mins Add the thickly sliced mushrooms to the pot and cook until they release their moisture and become tender, approximately 5 minutes.
03 Step
Recipe View 15 mins Stir in the chopped fresh dill, Hungarian sweet paprika, soy sauce, and low-sodium chicken broth. Bring the mixture to a simmer, then reduce the heat to low, cover, and let it simmer for 15 minutes to allow the flavors to meld.
04 Step
Recipe View 0 mins In a small bowl, whisk together the skim milk and all-purpose flour until smooth. Gradually stir this mixture into the soup to thicken it. Add the tomato and wax pepper halves for added depth of flavor.
05 Step
Recipe View 15 mins Cover the pot again and simmer, stirring occasionally, for another 15 minutes. Season the soup with salt and ground black pepper to your liking.
06 Step
Recipe View 5 mins Finally, stir in the light sour cream and continue to cook, stirring constantly, until the soup has reached your desired thickness, about 5 to 10 minutes. Be careful not to boil the soup after adding the sour cream.
07 Step
Recipe View 0 mins Before serving, remove and discard the tomato and wax pepper halves.
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Pablo Abernathy
Jun 17, 2025This soup is absolutely delicious! The flavors are so well-balanced and comforting.
Misty Effertz
Feb 22, 2025Great recipe! I would definitely recommend this to anyone looking for a hearty and flavorful soup.
Lydia Mayer
Nov 11, 2024I didn't have wax peppers so I used poblano. Very delicious.
Sigrid Ledner
May 31, 2024This recipe is a keeper! I'll definitely be making this again.
Orland Will
Apr 20, 2024The sour cream adds a lovely tanginess to the soup. Don't skip it!
Jamel Murray
Mar 20, 2024I used vegetable broth to make this soup vegetarian, and it was still amazing.
Abby Hackett
Jan 22, 2024I made this soup last night, and it was a huge hit with my family. Even my picky eater loved it!
Maryse Bergnaum
Jan 10, 2024I added a splash of sherry to the soup at the end, and it really enhanced the flavor.
Chris Bogisich
Dec 10, 2023Freezes great! Perfect for a quick and easy meal on a busy weeknight.
Ross Robel
Aug 10, 2023I like to add a bay leaf while simmering for extra flavor.