In a large pot, melt the butter over medium heat. Once the butter is melted, add the sliced mushrooms and sauté for 5-7 minutes or until they’re soft and browned. Stir occasionally to ensure even cooking. The mushrooms will release some liquid, but don’t worry – they’ll absorb the flavors as they cook.

Add the chopped onion and minced garlic to the pot with the mushrooms. Sauté for another 3-4 minutes until the onion becomes soft and translucent. The combination of onion and garlic brings a savory base to the soup, enhancing its overall flavor.

Sprinkle in the paprika and stir well to coat the mushrooms, onion, and garlic. The paprika adds that unmistakable Hungarian flavor and a subtle warmth. Be sure to mix everything together to distribute the spice.

Sprinkle the flour over the mixture and stir well to combine. This helps thicken the soup later. Gradually pour in the vegetable broth while stirring continuously to avoid lumps. Bring the soup to a simmer and cook for 10 minutes, allowing the flavors to blend together.

Stir in the heavy cream and allow the soup to simmer for another 5 minutes. The cream will give the soup its rich, velvety texture. If you like a thicker soup, let it cook a little longer.

Once the soup has reached your desired consistency, stir in the lemon juice. The acidity from the lemon will balance out the richness of the cream, brightening up the entire dish.

Taste your soup and adjust the seasoning with salt and pepper. You can also add more paprika if you like a spicier kick.

Ladle the soup into bowls, and enjoy the comforting flavors of this Hungarian Mushroom Soup. Serve it with a slice of crusty bread for dipping, and you're all set!