This really is the ULTIMATE mushroom soup recipe. This creamy Hungarian mushroom soup has everything you could want in one bowl! It's rich, it's perfectly spiced, and It's comforting.
Melt the butter in a large, heavy bottomed soup pot over medium heat. Add the onion and shallot and cook for about 5 minutes, until softened.
Increase the heat to medium high, add the mushrooms, and cook for about 10 - 15 minutes, allowing them to boil vigorously in their released juices.
Stir in the dill, paprika, soy sauce and broth and bring to a boil, then reduce the heat to low, cover, and simmer for about 30 minutes.
In a small bowl whisk the milk and flour together. Pour this through a fine mesh sieve and stir it into the soup, mixing well, then cover again and simmer for 15 more minutes.
Put the sour cream in a small bowl and add some of the hot soup, a few tablespoons at a time, whisking the soup into the cream after each addition, until the sour cream is warm, then add it to the soup with the lemon juice, salt and pepper.
Allow the soup to simmer on low heat for about 5 - 10 minutes more before serving, do not let it reach a boil.
Recipe Notes
Use quality paprika for making this Hungarian mushroom soup, as some cheaper varieties out there are not as fragrant. You can't go wrong with Hungarian paprika or Spanish paprika (pimenton).
Let the sour cream come to room temperature before adding to the soup. Allowing dairy products to reach room temperature will stop them from curdling. Alternatively, you can mix the hot soup with the sour cream for a few minutes in a bowl and then pour it into the soup.
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