Hungarian Mushroom Soup Recipe
There’s nothing quite as comforting as a steaming bowl of Hungarian Mushroom Soup. With its silky texture, deeply savory mushroom flavor, and signature paprika warmth, this soup transforms everyday ingredients into an extraordinary, soul-soothing meal. Whether you’re craving something cozy on a chilly evening or need a crowd-pleasing vegetarian dish, Hungarian Mushroom Soup is always a winner in my kitchen.
Ingredients You’ll Need
Hungarian Mushroom Soup is all about honest, simple ingredients that shine together. Each component brings its own magic—richness, earthiness, and a pop of color—that combine for a bowlful of pure comfort. Here’s what you’ll need (and why you need it!):
- Unsalted butter: Adds a creamy, rich base and helps sauté the aromatics to golden perfection.
- Olive oil: Blends with butter for a nuanced, balanced fat that keeps the soup from feeling too heavy.
- Onion: Gives the soup a subtle sweetness and depth of flavor as it caramelizes.
- Cremini or white mushrooms: The heart of the dish, these bring earthy flavor and meaty texture.
- Dried dill: Lends a fresh, grassy note that sets Hungarian Mushroom Soup apart from other mushroom soups.
- Hungarian sweet paprika: The star spice—offers gentle heat and a gorgeous, rosy tint.
- Soy sauce: Adds an umami punch and enhances the mushroom savoriness.
- Vegetable broth: Creates a flavorful canvas for all the other ingredients.
- Whole milk: Makes the soup luxuriously smooth without overwhelming richness.
- All-purpose flour: Thickens the soup just enough for a satisfying spoonful.
- Sour cream: Swirled in at the end for creamy tang and velvety body.
- Lemon juice: Brightens the flavors and balances the earthy mushrooms and rich dairy.
- Salt and black pepper: Essential for seasoning—taste as you go!
- Chopped fresh parsley: The perfect garnish for color and fresh, herbal pop.
How to Make Hungarian Mushroom Soup
Step 1: Sauté the Aromatics
Start by melting the unsalted butter with olive oil in a large pot over medium heat. Add the finely chopped onion and let it slowly soften, stirring occasionally. You’ll know it’s ready when it turns translucent and smells sweet—about five minutes. This gentle start ensures the base of your Hungarian Mushroom Soup is full of flavor right from the beginning.
Step 2: Cook the Mushrooms
Toss in the sliced mushrooms and give everything a good stir. The mushrooms will release their moisture as they cook, so don’t rush this step. Let them sauté for 8 to 10 minutes until they turn golden brown and any liquid has mostly evaporated. This deepens their flavor and gives the soup its signature earthy note.
Step 3: Toast the Spices
Now the magic happens—sprinkle in the dried dill, Hungarian sweet paprika, and a tablespoon of soy sauce. Let these sizzle for about a minute, stirring constantly. Toasting the spices wakes up their flavors and infuses the whole pot with that unmistakable Hungarian Mushroom Soup aroma.
Step 4: Simmer with Broth
Pour in the vegetable broth and bring the soup to a gentle simmer. This is when all the flavors start mingling together, building that irresistible broth that’s both hearty and light. Let it bubble away while you prepare the next step.
Step 5: Thicken the Soup
In a small bowl, whisk together the whole milk and flour until smooth—no lumps! Slowly pour this mixture into the simmering soup, stirring constantly. This step thickens the soup just enough so every spoonful feels creamy, but not too heavy. Simmer for about 10 minutes, stirring occasionally, until it reaches the perfect consistency.
Step 6: Add the Creamy Finish
Reduce the heat to low. Stir in the sour cream and lemon juice, and watch as your Hungarian Mushroom Soup transforms into a creamy, dreamy masterpiece. Give it a taste, then season with salt and black pepper until it’s just right.
Step 7: Final Simmer and Serve
Let the soup gently simmer for another five minutes so all those flavors can meld. Then, ladle the Hungarian Mushroom Soup into bowls and sprinkle generously with chopped fresh parsley. Serve it hot and enjoy immediately!
How to Serve Hungarian Mushroom Soup
Garnishes
A final flourish of fresh parsley on each bowl brightens up the earthy tones and adds a fresh, herbal lift. For an extra touch, a dollop of sour cream or a sprinkle of extra paprika can make each serving feel a little more special.
Side Dishes
Hungarian Mushroom Soup is wonderful with thick, crusty bread—perfect for dunking and soaking up every last drop. It also pairs beautifully with buttered egg noodles or a simple green salad tossed with lemon vinaigrette to balance the richness.
Creative Ways to Present
For a dinner party twist, serve the soup in small mugs or teacups as an appetizer. Or, hollow out round bread rolls and use them as edible soup bowls for a rustic, fun presentation that’s sure to impress!
Make Ahead and Storage
Storing Leftovers
Leftover Hungarian Mushroom Soup keeps beautifully in the fridge. Store it in an airtight container for up to three days, and the flavors only get better as they meld together overnight.
Freezing
This soup is freezer-friendly too! Let it cool completely, then portion into freezer-safe containers. It’ll keep for up to two months. Just note that the dairy might separate a bit upon thawing, but a good stir while reheating brings it back together.
Reheating
To reheat, warm the soup gently over low heat on the stovetop, stirring occasionally. If it’s extra thick, add a splash of broth or milk to loosen it up. Avoid boiling, as that can cause the sour cream to curdle.
FAQs
Can I use different types of mushrooms in Hungarian Mushroom Soup?
Absolutely! While cremini or white mushrooms are classic, feel free to mix in shiitake, portobello, or even wild mushrooms for more complex flavor and texture.
Is it possible to make this soup vegan?
Yes! Swap the butter for vegan margarine, use plant-based milk, and try a dairy-free sour cream alternative. The soup remains luscious and full of depth.
What if I don’t have Hungarian sweet paprika?
Regular sweet paprika works in a pinch, but Hungarian paprika has a unique flavor and color. If you can, try to get the real thing for the most authentic Hungarian Mushroom Soup experience.
Can I make a thicker or thinner soup?
Of course! For a thicker soup, add a bit more flour or simmer longer to reduce. If you prefer it lighter, just stir in extra broth or milk until it’s the consistency you love.
What’s the best way to blend the soup for a creamier texture?
You can use an immersion blender right in the pot to partially blend the soup—this gives it a creamy body while leaving plenty of mushroom pieces for texture. Or, blend half the soup and stir it back in.
Final Thoughts
If you’re craving something cozy and full of flavor, Hungarian Mushroom Soup is guaranteed to hit the spot. Give it a try—you might just find it becomes a new favorite in your kitchen, too!
Print
Hungarian Mushroom Soup Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Hungarian Mushroom Soup is a rich and comforting vegetarian soup featuring tender mushrooms, aromatic paprika, and a creamy broth enhanced with sour cream and lemon juice. This stovetop recipe balances hearty flavors with a smooth texture, perfect for a cozy meal.
Ingredients
Base Ingredients
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 1 pound cremini or white mushrooms, sliced
Seasonings & Spices
- 2 teaspoons dried dill
- 1 tablespoon Hungarian sweet paprika
- 1 tablespoon soy sauce
- Salt and black pepper to taste
Liquids & Thickeners
- 2 cups vegetable broth
- 1 cup whole milk
- 2 tablespoons all-purpose flour
Finishing Touches
- ½ cup sour cream
- 2 teaspoons lemon juice
- 2 tablespoons chopped fresh parsley, for garnish
Instructions
- Sauté the Aromatics: In a large pot, heat the butter and olive oil over medium heat. Add the finely chopped onion and cook until soft and translucent, about 5 minutes.
- Cook the Mushrooms: Add the sliced mushrooms to the pot and cook for 8–10 minutes, stirring occasionally, until they release their moisture and begin to brown.
- Add Spices and Soy Sauce: Stir in the dried dill, Hungarian sweet paprika, and soy sauce. Cook for another minute to toast the spices and incorporate the flavors.
- Simmer with Broth: Pour in the vegetable broth and bring the mixture to a simmer.
- Thicken the Soup: In a small bowl, whisk together the whole milk and all-purpose flour until smooth. Gradually stir this mixture into the soup. Continue simmering for about 10 minutes, stirring occasionally, until the soup thickens slightly.
- Incorporate Sour Cream and Lemon: Reduce the heat to low. Stir in the sour cream and lemon juice until fully incorporated. Season the soup with salt and black pepper to taste.
- Final Simmer and Serve: Allow the soup to simmer gently for another 5 minutes. Remove from heat and serve hot, garnished with freshly chopped parsley.
Notes
- For a richer version, substitute part of the milk with heavy cream.
- This soup pairs wonderfully with crusty bread or buttered noodles for a complete meal.
- To achieve a creamier texture, blend part of the soup before serving.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Hungarian
Nutrition
- Serving Size: 1 bowl
- Calories: 230
- Sugar: 6g
- Sodium: 620mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 35mg
