Jump to Recipe·Print Recipe

Why You’ll Love This Recipe

  • Rich and Creamy: The soup has a smooth and creamy texture, thanks to the combination of sour cream and broth.

  • Comforting and Hearty: Packed with earthy mushrooms, this soup is satisfying and perfect for colder months.

  • Flavored with Paprika: A key ingredient in Hungarian cuisine, paprika gives the soup its distinctive, smoky flavor.

  • Easy to Make: Simple ingredients and steps make this a dish you can whip up in no time.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

  • 1 lb (450g) fresh mushrooms, sliced (white button or cremini mushrooms work well)

  • 1 medium onion, finely chopped

  • 2 tablespoons butter

  • 2 cloves garlic, minced

  • 1 teaspoon paprika (preferably Hungarian sweet paprika)

  • 1/2 teaspoon dried thyme

  • 4 cups vegetable or chicken broth

  • 1 cup sour cream

  • 1 tablespoon flour (optional, for thickening)

  • 2 teaspoons lemon juice

  • Salt and pepper, to taste

  • Fresh parsley, chopped (for garnish)

Directions

  1. Sauté the Vegetables: In a large pot or Dutch oven, melt the butter over medium heat. Add the chopped onion and garlic and sauté for about 5 minutes, until the onion is soft and translucent.

  2. Cook the Mushrooms: Add the sliced mushrooms to the pot and cook for another 5-7 minutes, stirring occasionally, until the mushrooms release their moisture and begin to brown.

  3. Add the Spices: Stir in the paprika and thyme, and cook for 1 more minute to bring out the flavors of the spices.

  4. Make the Broth: Pour in the vegetable or chicken broth, and bring the soup to a simmer. Let it cook for 10-15 minutes to allow the flavors to develop.

  5. Thicken the Soup (Optional): If you prefer a thicker soup, mix 1 tablespoon of flour with a small amount of water to create a slurry. Stir the slurry into the soup and simmer for an additional 5 minutes until the soup thickens to your desired consistency.

  6. Add the Sour Cream: Lower the heat and stir in the sour cream until the soup becomes creamy and smooth. Season with salt, pepper, and lemon juice to taste.

  7. Serve: Ladle the soup into bowls and garnish with chopped fresh parsley. Serve with crusty bread or a side salad for a complete meal.

Servings and Timing

  • Servings: 4-6

  • Preparation Time: 10 minutes

  • Cooking Time: 30 minutes

  • Total Time: 40 minutes

Variations

  • Vegan Version: For a vegan version, use a plant-based sour cream or coconut cream and vegetable broth instead of chicken broth.

  • Add Vegetables: Add extra vegetables like carrots, celery, or spinach to make the soup even heartier.

  • Spicy Version: Add a pinch of cayenne pepper or red pepper flakes for a spicy kick.

  • Thick and Chunky: If you prefer a chunkier texture, reserve some of the sautéed mushrooms and add them back in after blending the soup.

Storage/Reheating

  • Storage: Store any leftover soup in an airtight container in the refrigerator for up to 3 days.

  • Freezing: This soup can be frozen for up to 2 months. Let it cool completely before transferring it to a freezer-safe container. Thaw overnight in the refrigerator and reheat on the stovetop.

  • Reheating: Reheat the soup over medium heat on the stovetop until warmed through. Add a little extra broth if the soup thickens too much after refrigeration or freezing.

FAQs

Can I use dried mushrooms instead of fresh?

Yes, you can use dried mushrooms in this recipe. Just make sure to rehydrate them in hot water before adding them to the soup. Dried mushrooms will add a deeper, more intense mushroom flavor.

Can I make this soup ahead of time?

Yes, this soup actually tastes even better the next day as the flavors continue to meld. You can make it ahead and store it in the refrigerator until you’re ready to serve.

Can I use any type of mushrooms?

While white button and cremini mushrooms are commonly used, you can experiment with other types of mushrooms, such as shiitake, oyster, or portobello, to create a more complex flavor.

How do I make this soup spicier?

To add more spice, stir in some crushed red pepper flakes, a bit of cayenne pepper, or a diced jalapeño pepper when sautéing the mushrooms.

Can I use non-dairy substitutes for sour cream?

Yes! You can substitute dairy-free sour cream, cashew cream, or coconut cream for a dairy-free version of this soup.

Conclusion

Creamy Hungarian Mushroom Soup is a comforting, hearty, and flavorful dish that’s perfect for warming up on cold days. The combination of mushrooms, paprika, and sour cream creates a rich and satisfying soup that’s easy to make and sure to impress. Whether you’re serving it as a starter or a main dish, this soup is a true crowd-pleaser. Enjoy the depth of flavors and the warmth it brings to your table!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Creamy Hungarian Mushroom Soup

Creamy Hungarian Mushroom Soup

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Alice
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 4-6 servings
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Hungarian
  • Diet: Vegetarian
Print Recipe

Description

Creamy Hungarian Mushroom Soup is a rich, velvety dish that blends earthy mushrooms with smoky paprika and creamy sour cream, creating the ultimate comfort food. This hearty, flavorful soup is easy to make, perfect for chilly days, and a wonderful introduction to Hungarian cuisine. It’s the ideal meal for warming up or serving as a cozy starter.

Ingredients

  • 1 lb (450g) fresh mushrooms, sliced (white button or cremini mushrooms work well)

  • 1 medium onion, finely chopped

  • 2 tablespoons butter

  • 2 cloves garlic, minced

  • 1 teaspoon paprika (preferably Hungarian sweet paprika)

  • 1/2 teaspoon dried thyme

  • 4 cups vegetable or chicken broth

  • 1 cup sour cream

  • 1 tablespoon flour (optional, for thickening)

  • 2 teaspoons lemon juice

  • Salt and pepper, to taste

  • Fresh parsley, chopped (for garnish)

Instructions

  • Sauté the Vegetables:

    • In a large pot or Dutch oven, melt butter over medium heat. Add the chopped onion and garlic, sautéing for about 5 minutes until the onion is soft and translucent.

  • Cook the Mushrooms:

    • Add the sliced mushrooms to the pot and cook for 5-7 minutes, stirring occasionally, until the mushrooms release their moisture and begin to brown.

  • Add the Spices:

    • Stir in paprika and thyme, cooking for an additional minute to bring out the flavors of the spices.

  • Make the Broth:

    • Pour in the vegetable or chicken broth, bring to a simmer, and cook for 10-15 minutes, allowing the flavors to develop.

  • Thicken the Soup (Optional):

    • If you prefer a thicker soup, mix 1 tablespoon of flour with a small amount of water to create a slurry. Stir the slurry into the soup and simmer for 5 more minutes.

  • Add the Sour Cream:

    • Lower the heat and stir in the sour cream until the soup becomes creamy. Season with salt, pepper, and lemon juice to taste.

  • Serve:

    • Ladle the soup into bowls and garnish with fresh parsley. Serve with crusty bread or a side salad for a complete meal.

Notes

Vegan Version: Use a plant-based sour cream or coconut cream and vegetable broth for a dairy-free version.Add Vegetables: For extra heartiness, add vegetables like carrots, celery, or spinach.Spicy Version: Add cayenne pepper or red pepper flakes for a spicy kick.Thick and Chunky: Reserve some sautéed mushrooms and add them back into the soup after blending for a chunkier texture.

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star