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Creamy Hungarian mushroom soup with browned mushrooms, sour cream, dill, parsley, and crusty bread

Hungarian Mushroom Soup with Sour Cream and Dried Dill

Hungarian mushroom soup is a creamy, comforting soup with tender mushrooms and a savory dill flavor. It is an easy choice for a cozy meal, especially on chilly days.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Soup
Cuisine: Hungarian
Calories: 350
Ingredients Method Notes

Ingredients
  

  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 16 oz / 455 g (454 g) mushrooms, sliced
  • 2 cups vegetable broth
  • 1 teaspoon dried dill
  • 1 cup milk or cream
  • Salt and pepper to taste
  • Sour cream, for serving
  • Crusty bread, for serving

Method
 

Preparation
  1. Warm the olive oil in a large pot over medium heat.
  2. Add the chopped onion and minced garlic, then cook until the onion becomes translucent.
  3. Add the sliced mushrooms and cook until browned.
  4. Pour in the vegetable broth and add the dried dill, stirring to combine.
  5. Bring the soup to a boil, lower the heat, and simmer for about 15 minutes.
  6. Stir in the milk or cream, then season with salt and pepper.
  7. Continue heating until the soup is warmed through, then serve with a dollop of sour cream and crusty bread.

Notes

For a smoother soup, blend it to the desired texture before serving.