Hungarian Mushroom Soup Recipe
If you are searching for a cozy bowl of comfort that bursts with earthy flavors and a rich, velvety texture, look no further than this Hungarian Mushroom Soup. This delightful soup combines simple yet vibrant ingredients to bring you a taste of Hungary right in your kitchen. Each spoonful offers a harmonious blend of tender mushrooms, smoky paprika, and creamy goodness that feels like a warm hug on a chilly day. Trust me, once you try this Hungarian Mushroom Soup, it will quickly become your go-to for a satisfying and elegant meal.
Ingredients You’ll Need
Ingredients You’ll Need
The beauty of this Hungarian Mushroom Soup lies in its straightforward ingredients, each playing a crucial role in building depth and character. From the aromatic onions that form the soup’s base to the sweet Hungarian paprika that adds its signature warmth and color, every component contributes to a perfect balance of taste and texture.
- Unsalted butter (4 tablespoons): Provides a rich, creamy base for sautéing and adds luscious flavor.
- Large onion, finely chopped (1): Adds sweetness and a delicate aromatic foundation to the soup.
- Mushrooms, thinly sliced (1 lb): A mix of button, cremini, or wild mushrooms introduces earthiness and hearty texture.
- Chicken or vegetable broth (2 cups): Creates the flavorful liquid that carries the soup’s taste.
- Soy sauce (1 tablespoon): Enhances umami depth without overpowering the other ingredients.
- Sweet Hungarian paprika (1 tablespoon): Essential for that distinct smoky, sweet spice and beautiful warm hue.
- Dried dill weed (2 teaspoons): Adds a subtle herbaceous note that complements mushrooms wonderfully.
- Whole milk (1 cup): Used to make the soup creamy and smooth in texture.
- All-purpose flour (3 tablespoons): Helps thicken the soup into a satisfying, velvety consistency.
- Sour cream (½ cup): Incorporated at the end for a tangy richness that is classic in Hungarian soups.
- Fresh parsley, chopped (3 tablespoons plus extra): Brightens the soup with fresh herbal flavor and pretty garnish.
- Lemon juice (2 teaspoons): Adds a touch of brightness and balances the creaminess.
- Salt and freshly ground black pepper (to taste): Perfectly seasons to enhance all the flavors.
How to Make Hungarian Mushroom Soup
Step 1: Sauté the Onion and Mushrooms
Begin by melting the unsalted butter in a large, heavy-bottomed pot over medium heat. Once melted, add the finely chopped onion and cook gently until it becomes soft and translucent, about 5 minutes. This step is essential for releasing the onion’s natural sweetness, which forms the flavorful base of the soup. Next, toss in the thinly sliced mushrooms and continue cooking for another 5 minutes. During this time, the mushrooms will release their juices and start to caramelize, creating a wonderful depth of flavor that’s key to the Hungarian Mushroom Soup.
Step 2: Add the Broth and Spices
Pour in the chicken or vegetable broth, then stir in the soy sauce, sweet Hungarian paprika, and dried dill weed. These ingredients work together to build a complex flavor profile: sweet, smoky, and herbaceous all at once. Reduce the heat to a gentle simmer, cover the pot, and let everything mingle for about 15 minutes. This resting period allows the flavors to intensify and blend beautifully, setting the stage for a sensational soup.
Step 3: Make the Thickener
While the soup simmers, whisk together whole milk and all-purpose flour in a small bowl until completely smooth. This mixture will thicken your soup, giving it that luxurious, creamy texture we all crave. Slowly add the milk and flour mixture to the pot while stirring constantly to prevent lumps. Allow the soup to simmer for another 15 minutes, stirring occasionally. You’ll notice it gradually thickening to a velvety consistency, which makes every spoonful utterly satisfying.
Step 4: Finish the Soup
Turn the heat to low and gently stir in the sour cream, chopped parsley, lemon juice, and season with salt and freshly ground black pepper. These final touches add brightness and creaminess without overpowering the delicate mushroom flavor. It’s important not to let the soup boil after adding the sour cream to avoid curdling—just warm it through for about 3 to 5 minutes until everything is perfectly combined and heated.
Step 5: Serve and Enjoy
Ladle the steaming Hungarian Mushroom Soup into bowls, garnish with extra fresh parsley for a pop of color, and serve while warm. It pairs beautifully with crusty bread to soak up every last drop. This soup is inviting in both its simple ingredients and the love it fills your kitchen with.
How to Serve Hungarian Mushroom Soup
Garnishes
Extra fresh parsley is a lovely, fresh garnish that adds color and brightness. A dollop of sour cream on top is also traditional and enhances the creamy texture, making each bite feel indulgent yet comforting. For a bit of crunch, you can sprinkle toasted pumpkin seeds or even a few crispy fried onions on the surface.
Side Dishes
Hungarian Mushroom Soup shines when accompanied by hearty crusty bread or rustic rye. You can also serve it alongside a light green salad dressed with a lemon vinaigrette for contrast. Some enjoy pairing it with a simple potato pancake or spaetzle, typical in Hungarian cuisine, to make the meal more filling and authentic.
Creative Ways to Present
For a special occasion, serve the soup in hollowed-out bread bowls or small ramekins as elegant individual portions. Drizzle a swirl of sour cream or sprinkle some paprika on top for extra visual appeal. Adding a few sautéed mushroom slices on the surface before serving can also elevate the presentation and give a glimpse of the flavors inside.
Make Ahead and Storage
Storing Leftovers
You can store any leftover Hungarian Mushroom Soup in an airtight container in the refrigerator for up to 3 days. Be sure to cool it completely before refrigerating to maintain the best texture and flavor. Re-stir the soup before reheating, as some ingredients may settle during storage.
Freezing
This soup freezes well, making it a great option for meal prep. To freeze, cool the soup thoroughly, then pour it into freezer-safe containers or heavy-duty zip-top bags. It will keep in the freezer for up to 2 months. When you’re ready to enjoy it again, thaw overnight in the refrigerator before reheating gently.
Reheating
Reheat Hungarian Mushroom Soup slowly over low to medium heat on the stove, stirring often to prevent sticking or burning. Avoid boiling once sour cream has been added, as this can cause the soup to curdle. If needed, add a splash of broth or milk to restore creaminess when reheating.
FAQs
Can I use different types of mushrooms for this soup?
Absolutely! A mix of button, cremini, and wild mushrooms all work beautifully to build layers of flavor and texture. Using a variety will give your soup more complexity, but feel free to use whatever mushrooms you have on hand.
Is there a vegetarian version of Hungarian Mushroom Soup?
Yes, simply substitute the chicken broth with vegetable broth, and ensure your soy sauce and other ingredients are vegetarian-friendly. The flavors will still be rich and deeply satisfying.
What can I substitute for sour cream?
If you don’t have sour cream, plain Greek yogurt can be a good alternative. Add it in the same way at the end of cooking, but be careful not to boil the soup after adding it to avoid curdling.
Can I make this soup thicker or thinner?
To thicken the soup further, add a little more flour mixed with milk before combining it with the soup. If it’s too thick, simply stir in extra broth or milk until you reach your preferred consistency.
How spicy is Hungarian Mushroom Soup?
Hungarian Mushroom Soup is mildly spiced, mainly from the sweet Hungarian paprika, which adds warmth without much heat. If you want a bit more kick, you could add a pinch of hot paprika or a dash of cayenne pepper.
Final Thoughts
Making Hungarian Mushroom Soup at home is like inviting a piece of Hungary’s rich culinary heritage right into your kitchen. It is heartwarming, flavorful, and surprisingly simple, perfect for any day you crave something nourishing and special. I encourage you to give this recipe a try—you might just find your new favorite comfort food that brings both smiles and satisfaction with every spoonful.
Print
Hungarian Mushroom Soup Recipe
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Diet: Low Fat
Description
Hungarian Mushroom Soup is a comforting and flavorful dish featuring a rich blend of sautéed mushrooms, sweet Hungarian paprika, and fresh dill. This creamy soup is thickened with a milk and flour mixture, finished with sour cream, and garnished with fresh parsley and a hint of lemon juice for brightness. Perfect as a warming starter or a light meal.
Ingredients
Soup Base
- 4 tablespoons unsalted butter
- 1 large onion, finely chopped
- 1 lb (450g) mushrooms, thinly sliced (mix of button, cremini, or wild mushrooms)
Broth and Seasonings
- 2 cups chicken or vegetable broth
- 1 tablespoon soy sauce
- 1 tablespoon sweet Hungarian paprika
- 2 teaspoons dried dill weed
Thickener and Finish
- 1 cup whole milk
- 3 tablespoons all-purpose flour
- 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
- Sauté the onion and mushrooms: Melt the butter in a large, heavy-bottomed pot over medium heat. Add the finely chopped onion and cook until soft and translucent, about 5 minutes. Add the thinly sliced mushrooms and continue cooking for another 5 minutes until they release their juices and start to caramelize.
- Add the broth and spices: Stir in the chicken or vegetable broth, soy sauce, sweet Hungarian paprika, and dried dill weed. Reduce the heat to a gentle simmer, cover the pot, and cook for 15 minutes to allow the flavors to meld.
- Make the thickener: In a small bowl, whisk together the whole milk and all-purpose flour until smooth. Gradually add this mixture to the soup while stirring constantly to prevent lumps. Let the soup simmer for another 15 minutes, stirring occasionally, until it thickens.
- Finish the soup: Lower the heat to low. Stir in the sour cream, chopped fresh parsley, lemon juice, and season with salt and freshly ground black pepper to taste. Mix gently until everything is incorporated and the soup is heated through, about 3 to 5 minutes. Avoid boiling to prevent curdling the sour cream.
- Serve: Ladle the soup into bowls, garnish with extra fresh parsley, and serve warm with crusty bread or a side of your choice.
Notes
- For a vegetarian or vegan version, use vegetable broth and substitute sour cream with a plant-based alternative.
- If you prefer a thicker soup, increase the flour to 4 tablespoons.
- Fresh mushrooms offer the best flavor, but frozen mushrooms can be used in a pinch.
- Stir the soup gently after adding sour cream to prevent curdling.
- This soup pairs wonderfully with crusty rye or sourdough bread.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Sautéing and Simmering
- Cuisine: Hungarian
Nutrition
- Serving Size: 1 cup (about 250ml)
- Calories: 150 kcal
- Sugar: 3 g
- Sodium: 450 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 20 mg
Keywords: Hungarian mushroom soup, creamy mushroom soup, paprika soup, sour cream soup, dill soup
