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Hungarian Mushroom Soup Recipe

Hungarian Mushroom Soup Recipe
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★★★★★

4.7 from 16 reviews

This Hungarian Mushroom Soup is a creamy, comforting bowl packed with earthy mushrooms, sweet paprika, and fresh herbs. Made with a mix of mushrooms, a hint of soy sauce for depth, and finished with sour cream, this soup offers rich, warm flavors perfect for any season. It’s an easy-to-make traditional Hungarian favorite that pairs beautifully with crusty bread for a wholesome meal.

Ingredients

Scale

Soup Base

  • 4 tablespoons unsalted butter
  • 1 large onion, finely chopped
  • 1 lb (450g) mushrooms, thinly sliced (mix of button, cremini, or wild mushrooms)
  • 2 cups chicken or vegetable broth
  • 1 tablespoon soy sauce
  • 1 tablespoon sweet Hungarian paprika
  • 2 teaspoons dried dill weed

Thickener

  • 1 cup whole milk
  • 3 tablespoons all-purpose flour

Finishing Touches

  • ½ cup sour cream
  • 3 tablespoons fresh parsley, chopped (plus extra for garnish)
  • 2 teaspoons lemon juice
  • Salt and freshly ground black pepper, to taste

Instructions

  1. Sauté the onion and mushrooms: Melt the butter in a large, heavy-bottomed pot over medium heat. Add the chopped onion and cook until soft and translucent, about 5 minutes. Add the sliced mushrooms and continue to cook for another 5 minutes to release their juices and allow them to caramelize.
  2. Add the broth and spices: Stir in the chicken or vegetable broth, soy sauce, sweet Hungarian paprika, and dried dill. Reduce the heat to a gentle simmer, cover the pot, and cook for 15 minutes to blend the flavors.
  3. Make the thickener: In a small bowl, whisk together the milk and flour until smooth. Gradually add this mixture to the soup while stirring constantly to avoid lumps. Let the soup simmer for another 15 minutes, stirring occasionally to thicken.
  4. Finish the soup: Reduce the heat to low. Stir in the sour cream, chopped parsley, lemon juice, and salt and freshly ground black pepper to taste. Mix gently until everything is well incorporated and the soup is heated through, about 3 to 5 minutes. Avoid boiling to prevent curdling.
  5. Serve: Ladle the soup into bowls, garnish with extra chopped parsley, and serve warm with crusty bread or your preferred side.

Notes

  • For a fully vegetarian version, use vegetable broth instead of chicken broth.
  • You can substitute sour cream with Greek yogurt for a tangier flavor and lighter texture.
  • Adjust paprika amount if you prefer a milder or spicier soup.
  • Use a mix of mushroom varieties for a deeper flavor profile.
  • Do not boil the soup once sour cream is added to avoid curdling.
  • This soup pairs well with rye or sourdough bread.

Nutrition

Keywords: Hungarian mushroom soup, creamy mushroom soup, paprika soup, vegetarian Hungarian recipes, sour cream mushroom soup

Find it online: https://leofoster.com/hungarian-mushroom-soup-recipe/