Ingredients
Method
Sauté the Base:
- In a large soup pot, heat butter and olive oil over medium heat. Add onions and cook for about 5 minutes until soft. Stir in the sliced mushrooms and cook for another 8–10 minutes, until the mushrooms release their moisture and begin to brown.
Add Seasoning and Thicken:
- Sprinkle in the paprika and soy sauce. Stir well to coat the mushrooms. Add flour and cook for 1–2 minutes, stirring constantly, to remove the raw flour taste.
Add Liquids and Simmer:
- Slowly pour in the broth while stirring to avoid lumps. Bring to a simmer and let it cook for 10 minutes. Add the milk and stir well to combine. Simmer for another 5 minutes.
Finish with Cream:
- Reduce heat to low and stir in sour cream and lemon juice. Do not let it boil. Season with salt and pepper to taste.
Garnish and Serve:
- Ladle the soup into bowls and garnish with fresh dill or parsley and a dollop of sour cream.
Notes
- For a richer flavor, use a mix of mushrooms like cremini, shiitake, or portobello.
- Make it vegan by using plant-based butter, milk, and sour cream.
- Hungarian sweet paprika is essential for authentic flavor—avoid substituting with hot or smoked unless desired.
- Store leftovers in the fridge for up to 3 days. Reheat gently without boiling.