Made Hungarian Mushroom soup last night using Aldi Mushrooms

🍄 Made Hungarian Mushroom Soup Last Night Using Aldi Mushrooms — And It Was Incredible!

There’s something special about cooking a cozy, flavorful soup that fills the kitchen with warmth and comfort — and last night, that’s exactly what happened. I made Hungarian Mushroom Soup using a pack of mushrooms from Aldi, and honestly? It turned out incredibly delicious. Rich, creamy, and full of deep, earthy flavor, this soup felt like the perfect hug-in-a-bowl after a long day.

Hungarian Mushroom Soup is a hidden gem of comfort food — not as well-known as some other soups, but once you try it, you’ll be hooked. It’s creamy and savory with a subtle tang, beautifully seasoned with paprika, and rounded out with a touch of dill and sour cream. The mushrooms give it that meaty texture and umami goodness that makes it feel hearty without being heavy.

🛒 Why Aldi Mushrooms Worked Perfectly

I used Aldi’s regular white button mushrooms — affordable, fresh, and easy to find. While you could use a mix of mushrooms for added depth (like cremini or portobello), these everyday mushrooms soaked up the flavor beautifully and kept things budget-friendly. That’s the magic of this soup: you don’t need fancy ingredients to make it amazing.

🍲 What You Need to Make It

Here’s a simplified breakdown of the core ingredients:

1 lb mushrooms (sliced – Aldi’s work great!)

1 medium onion, finely chopped

2 tbsp butter

2 tbsp flour (to create a light roux)

2 tsp sweet Hungarian paprika (a must!)

2 cups vegetable or chicken broth

1 cup milk

½ cup sour cream

1 tbsp soy sauce (adds a surprising depth!)

1 tsp dried dill

Salt & pepper to taste

Fresh parsley (optional, for garnish)

👨‍🍳 How I Made It

Sautéed the mushrooms and onions in butter until soft and golden.

Sprinkled in the flour and paprika, cooking for another minute to build flavor.

Slowly added broth and brought it to a gentle simmer.

Stirred in milk, dill, soy sauce, salt, and pepper — letting the soup simmer and thicken.

Removed it from heat and mixed in the sour cream to make it extra creamy and tangy.

Topped with a little parsley and served it with warm crusty bread.

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