This Hungarian Mushroom Soup with Fresh Dill is creamy, with hints of smokiness and a great umami flavor. It’s the perfect bowl of soup to warm up with this winter!


  • 4 Tbsp . butter
  • 1 large onion diced
  • 1 lb . mushrooms sliced (white or crimini)
  • 3 Tbsp . flour
  • 1 Tbsp . paprika
  • 3 cups vegetable stockchicken stock or bone broth
  • 3 Tbsp . soy sauce
  • 1 cup 2% milk
  • 1/2 cup sour cream
  • 1 Tbsp . lemon juice
  • 1 Tbsp . chopped fresh dill or 2 tsp. dried dill
  • ¼ cup chopped fresh parsley
  • Salt and pepper to taste


  1. Melt the butter in a large sauce pan over medium heat, add the onions and mushrooms and cook until the mushrooms have released their liquids and it has evaporated, about 10-15 minutes.
  2. Mix in the flour and paprika and let it cook for 2-3 minutes.
  3. Add the stock, soy sauce and milk, bring to a gentle boil, reduce the heat and simmer for 10 minutes.
  4. Remove from heat and mix in the sour cream, lemon juice, dill and parsley. Season to taste with salt and pepper.