hungarian mushroom soup

It seems that most of the time when I make soup, we either eat it and/or pack it up for the week’s lunches so quickly that I forget to take photos! This is incredible though, especially if you’re a fan of paprikash.

Adapted from Montana Happy.


  • 3 tablespoons butter
  • 2 cups chopped onions
  • 1 pound fresh mushrooms, sliced (any kind – I used a mix of baby bella, white, and shiitake)
  • 2 teaspoons dried dill
  • 1 tablespoon Hungarian paprika
  • 1 tablespoon miso paste
  • 2 cups vegetable broth (or no chicken/beef broth- I used a combo of veggie and no beef broths)
  • 1 cup milk or plain almond milk
  • 3 tablespoons flour of choice
  • ground black pepper, to taste
  • 2 teaspoons lemon juice
  • 1/2 cup sour cream (or Greek yogurt)
  • 2 tablespoons chopped fresh parsley


  1. Melt the butter in a large pot over medium heat. Add the onions and mushrooms, and saute until the mushrooms have released their liquid and things are starting to caramelize (about 15-20 minutes). Stir in the dill, paprika, miso, and broth. Reduce heat to low. Simmer for 15 minutes.
  2. Whisk the milk and flour together in a separate bowl. Pour into the soup and stir well. Cover and simmer for 15 more minutes, stir occasionally.
  3. Finally, stir in the ground black pepper, lemon juice and sour cream. Mix together and allow to heat over low heat, about 5 minutes. Do not boil! Add fresh parsley to the top for garnish and serve with crusty warm bread.

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