This Hungarian mushroom soup is so creamy, you'll want seconds!

Have you ever boiled mushrooms directly in broth? It’s convenient, but for this recipe, we’ll take the time to sauté them with an onion in butter.

The result: the mushrooms lose some of their moisture and develop a more pronounced flavor. Allow about 8 to 10 minutes to brown them thoroughly. For best results, slice them into fairly uniform pieces: they’ll cook more evenly and retain a pleasant texture in the soup.

Don’t cram them into a very small saucepan. If there’s too much, they may release a lot of water and boil rather than brown. It’s not a big deal, but you’ll lose some of the flavors that make the dish so delicious. You see, the secret begins even before you add the broth!

You can’t talk about this Hungarian-inspired soup without mentioning paprika! In our recipe, we use two teaspoons of sweet paprika to add color and a warm flavor—without turning dinner into a spicy challenge ;-)

Add it after sautéing the mushrooms, following the recipe’s instructions. Be careful not to let it burn in fat that’s too hot— paprika can turn bitter. Give it a quick stir, then continue with the other ingredients.

Fresh dill goes in at the end, along with a splash of lemon: two touches that balance out the creaminess. If you’re not used to cooking with this herb, this is a great way to try it. And to preserve its fragrance, it’s best not to let it simmer for too long.

The funniest part is that here, we don't blend anything! A tablespoon of flour coats the mushrooms after they've been sautéed. Then gradually add 50 cl of vegetable broth, followed by 20 cl of milk to achieve a velvety texture around the pieces.

The secret to avoiding lumps? Pour the broth in little by little while stirring. The flour disperses more easily, and the sauce thickens gradually instead of forming small lumps.

Once the soup has thickened slightly, finish it off with two tablespoons of crème fraîche, off the heat. Stir gently: the goal is to keep the mushroom pieces intact, not to mash them.

What if your soup is too thick? Simply add a little hot broth, spoonful by spoonful. Conversely, if it seems too thin, let it simmer gently for the recommended time, stirring regularly. There you have it—a hearty dish without even using a blender!

For four people, you’ll need 500 g of button mushrooms, one onion, 30 g of butter, sweet paprika, flour, vegetable broth, milk, crème fraîche, a dash of soy sauce, lemon, and dill.

Prep time is about 5 minutes, and cooking time is 35 minutes. Start by preparing the ingredients before turning on the stove: wash and slice the mushrooms, chop the onion, and have the broth ready to pour. This way, you won’t have to search for the paprika while the butter is melting in the pan!

And to find all the quantities and steps, check out our detailed Ptitchef recipe right below ↓ ↓

Just a heads-up: with a nice slice of toast, it’s hard not to mop up every last drop from the bottom of the bowl! A slightly crispy country loaf will be perfect to complement the soup’s creamy texture.

You can also add a few homemade croutons, made with day-old bread, or serve a small green salad to add some freshness. As for garnish, a pinch of fresh dill or a twist of the pepper mill is more than enough.

Having friends over? Serve the soup in small bowls as an appetizer, before a heartier main course. For a relaxed dinner at home, plan on generous portions and some bread—no need to go overboard to enjoy a delicious meal!

Don't have enough button mushrooms? You can mix things up with other cultivated mushrooms, such as oyster mushrooms or shiitake mushrooms, by adjusting the preparation method. The flavor and texture will change, which can be quite pleasant.

However, do not substitute store-bought mushrooms with unidentified wild mushrooms. Some poisonous species resemble edible mushrooms, and cooking does not make a dangerous species safe to eat.

Our advice if this is your first time: follow the recipe with button mushrooms, then try variations once you’ve mastered the basics. The paprika and dill will already provide plenty of flavor!

Absolutely! Let the soup cool quickly, then store it in an airtight container in the refrigerator for 2 to 3 days, provided it was prepared and cooled under proper conditions. Avoid leaving the pot lukewarm on the stove for hours.

Reheat it gently while stirring, without letting it boil unnecessarily for too long. If it seems a little thicker the next day, simply add a small amount of broth or milk while reheating.

What if you want to freeze it? The milk and cream can alter the texture when thawed: the soup may separate slightly. Gently stirring it while reheating can help, but the result won’t always be exactly the same as on the first day.

All in all, with its beautifully browned mushrooms, paprika, and cream, this soup has everything it takes to become one of your favorite recipes for cool evenings! We’ll leave you to get the spoons ready ;-)