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
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1 lb (450g) fresh mushrooms, sliced (white button or cremini mushrooms work well)
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1 medium onion, finely chopped
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2 tablespoons butter
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2 cloves garlic, minced
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1 teaspoon paprika (preferably Hungarian sweet paprika)
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1/2 teaspoon dried thyme
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4 cups vegetable or chicken broth
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1 cup sour cream
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1 tablespoon flour (optional, for thickening)
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2 teaspoons lemon juice
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Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
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Sauté the Vegetables:
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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.
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Cook the Mushrooms:
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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.
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Add the Spices:
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Stir in paprika and thyme, cooking for an additional minute to bring out the flavors of the spices.
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Make the Broth:
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Pour in the vegetable or chicken broth, bring to a simmer, and cook for 10-15 minutes, allowing the flavors to develop.
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Thicken the Soup (Optional):
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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.
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Add the Sour Cream:
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Lower the heat and stir in the sour cream until the soup becomes creamy. Season with salt, pepper, and lemon juice to taste.
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Serve:
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Ladle the soup into bowls and garnish with fresh parsley. Serve with crusty bread or a side salad for a complete meal.
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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.
