Hungarian Mushroom Soup with Oyster Mushrooms and Lion’s Mane

Prep Time: 15 minutes
Cook Time: 35 minutes
Servings: 4–6

Introduction

Hungarian mushroom soup is rich, comforting, and full of deep, earthy flavor. In this version, oyster mushrooms bring a delicate, meaty bite, while lion’s mane mushrooms add a subtle seafood-like sweetness. With paprika, fresh dill, and a touch of sour cream, this soup is creamy, aromatic, and perfect for cozy evenings or an impressive starter for guests.

Ingredients

• 2 tbsp butter – or plant-based alternative

• 1 tbsp olive oil – helps prevent burning

• 1 medium onion – finely diced

• 2 cloves garlic – minced

• 200g oyster mushrooms – cleaned and sliced

• 200g lion’s mane mushrooms – cleaned and torn into bite-sized pieces

• 2 tsp sweet Hungarian paprika – authentic flavor

• 1 tsp smoked paprika – optional, for depth

• 3 tbsp all-purpose flour – for thickening

• 4 cups vegetable or chicken stock – warmed

• 2 tbsp soy sauce – umami boost

• 1 cup milk – dairy or plant-based

• ½ cup sour cream – or vegan alternative

• 2 tbsp fresh dill – chopped

• Salt & pepper – to taste

• Juice of ½ lemon – to brighten flavor

Instructions

1. Sauté aromatics

   • In a large pot, heat butter and olive oil over medium heat.

   • Add onion and cook for 5 minutes until soft. Stir in garlic and cook for 30 seconds until fragrant.

2. Cook the mushrooms

   • Add oyster and lion’s mane mushrooms to the pot. Sauté for 6–8 minutes until softened and lightly browned.

3. Season & thicken

   • Sprinkle in both paprikas and stir for 30 seconds to bloom the spices.

   • Add flour and stir for 1–2 minutes to coat mushrooms evenly.

4. Add liquids

   • Slowly pour in warm stock while stirring to avoid lumps. Add soy sauce.

   • Bring to a gentle simmer and cook for 15 minutes.

5. Make it creamy

   • Lower heat and stir in milk. Simmer for another 5 minutes.

   • Remove from heat and whisk in sour cream, fresh dill, salt, pepper, and lemon juice.

6. Serve

   • Ladle into bowls, garnish with extra dill, and serve with crusty bread.

Tips & Variations

• For extra richness: Add ½ cup of dry white wine after cooking the mushrooms, before adding stock.

• For spice: Stir in a pinch of hot paprika or chili flakes.

• Storage: Keeps in the fridge for up to 3 days; flavors deepen over time.