Tangy Hungarian Mushroom Soup with Paprika and Dill

Why You’ll Love This Recipe

• Cozy, velvety texture with balanced tang from sour cream and a whisper of sherry.
• Deep, earthy mushroom flavor anchored by real Hungarian paprika and dill.
• Weeknight-friendly: one pot, under an hour, minimal fuss.
• Easy to customize—use your favorite mushroom mix and adjust the heat.

Grocery List

• Produce: Mushrooms (cremini/white button or mix), yellow onion, garlic, fresh dill, lemon
• Dairy: Unsalted butter, sour cream, whole milk or half-and-half
• Pantry: Olive oil, sweet Hungarian paprika (and optional hot paprika), all-purpose flour, dry sherry, low-sodium vegetable or chicken broth, bay leaf, kosher salt, black pepper

Full Ingredients

Soup Base

• 2 tbsp unsalted butter (28 g)
• 1 tbsp olive oil (15 ml)
• 1.5 lb mushrooms, sliced 1/4 inch (680 g; cremini/white button or a mix with shiitake)
• 1 large yellow onion, diced (about 10 oz/300 g)
• 3 garlic cloves, minced
• 2 tbsp all-purpose flour (16 g)
• 4 cups low-sodium vegetable or chicken broth (960 ml)
• 1 bay leaf

Seasonings

• 2 tsp sweet Hungarian paprika (about 6–8 g), plus 1/4 tsp hot paprika (optional)
• 2 tbsp fresh dill, finely chopped (or 2 tsp dried dill)
• 1 1/4 tsp kosher salt, divided (about 7 g), plus more to taste
• 1/2 tsp freshly ground black pepper
• 1/4 cup dry sherry (60 ml)

Finish & Garnish

• 1 cup full-fat sour cream (240 g)
• 1/2 cup whole milk or half-and-half (120 ml)
• 2 tsp fresh lemon juice
• Additional chopped dill, a pinch of paprika, and a small dollop of sour cream for garnish

Step-by-Step Instructions

Step 1: Prep the mushrooms and aromatics

Clean the mushrooms with a dry towel or brush; avoid soaking. Slice into 1/4-inch pieces. Dice the onion and mince the garlic. Chop the fresh dill. Measure all seasonings so they are ready to go—paprika should be added quickly and cooked briefly to avoid bitterness.

Step 2: Brown the mushrooms

Heat a heavy 5- to 6-quart pot or Dutch oven over medium-high heat. Add the butter and olive oil. When shimmering, add the mushrooms in an even layer (work in two batches if needed to avoid crowding). Season with 1/4 tsp of the kosher salt and cook, stirring occasionally, until the mushrooms release their moisture and develop deep golden edges, 8–10 minutes total. If you worked in batches, return all mushrooms to the pot.

Step 3: Soften the onion and bloom the spices

Reduce the heat to medium. Add the diced onion and cook until translucent and lightly golden, 4–5 minutes. Stir in the garlic and dill; cook 30 seconds until fragrant. Sprinkle in the sweet paprika (and hot paprika, if using) and stir constantly for 30 seconds to bloom the spices without burning.

Step 4: Make the roux and deglaze with sherry

Sprinkle the flour over the mushroom mixture; stir for 1 minute to cook off the raw flour taste. Pour in the dry sherry and scrape the bottom of the pot to release any browned bits. Let it bubble for 1–2 minutes to reduce slightly.

Step 5: Simmer the soup

Add the broth and bay leaf. Season with the remaining kosher salt and the black pepper. Bring to a gentle boil over medium-high heat, then reduce to a steady simmer over medium-low. Cook uncovered for 15 minutes to meld flavors and thicken slightly. Remove the bay leaf.

Step 6: Temper the dairy and finish

In a bowl, whisk the sour cream with the milk (or half-and-half) until smooth. Ladle in about 1 cup of the hot soup and whisk to temper. Reduce the soup to low heat. Stir the tempered dairy back into the pot and warm gently, keeping the soup below a simmer to prevent curdling. Stir in the lemon juice, then taste and adjust seasoning. Ladle into warm bowls and garnish with a small dollop of sour cream, a sprinkle of paprika, and chopped dill.

Pro Tips

• Use genuine sweet Hungarian paprika; it delivers the signature warm, peppery depth. Bloom it briefly in fat for best flavor.
• Brown the mushrooms well—color equals flavor. Cook in batches if your pot is crowded.
• Temper the sour cream with hot soup and keep the pot below a simmer after adding dairy to prevent curdling.
• Adjust thickness to taste: simmer a few extra minutes to thicken, or whisk in a splash of hot broth to thin.
• For extra earthiness, use a mix of cremini and a handful of shiitake caps.

Variations

• Smoky Paprika: Swap 1/2 tsp of the sweet paprika for smoked paprika for a subtle campfire note.
• Barley & Dill: Add 1/3 cup pearl barley with the broth and simmer 25–30 minutes, adding up to 1 extra cup broth as needed.
• Lightened-Up: Use low-fat sour cream and 2% milk; keep the tempering step to prevent curdling.

Storage & Make-Ahead

Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently over low heat, stirring and avoiding a boil. For best texture when making ahead, cook the soup through Step 5, cool, and refrigerate up to 4 days or freeze for up to 2 months. Reheat, then complete Step 6 with the sour cream and milk just before serving. Soups with dairy do not freeze well; freeze the base without the dairy.

Nutrition (per serving)

Approximate: 210 calories; 15 g fat; 13 g carbohydrates; 7 g protein; 2 g fiber; 620 mg sodium.