Hungarian Mushroom Soup is the cozy, comforting dish you’ve been searching for. This creamy, earthy soup is bursting with rich flavors from fresh mushrooms, tangy sour cream, and the unmistakable warmth of Hungarian paprika. Whether you’re looking for a soul-soothing meal on a chilly night or a unique appetizer to impress your dinner guests, this soup delivers. Packed with wholesome ingredients and layered with flavor, Hungarian Mushroom Soup is easy to prepare and sure to become a favorite in your home. Let’s dive into what makes this classic recipe so irresistible.
Why You’ll Love This Hungarian Mushroom Soup
This Hungarian Mushroom Soup has everything you crave in a hearty soup: rich umami from fresh mushrooms, the mellow sweetness of sauteed onions, and the aromatic depth of dill and paprika. The sour cream adds a luxurious creaminess, while a touch of lemon juice brightens each spoonful. It’s the perfect blend of indulgence and comfort in one bowl. Even better, it’s quick enough for a weeknight dinner yet elegant enough for entertaining.
Ingredients
- 4 tablespoons of unsalted butter
- 2 cups of finely chopped onions
- 1 pound of fresh mushrooms, thinly sliced
- 2 cups of chicken broth (or vegetable broth for a vegetarian version)
- 1 tablespoon of soy sauce
- 1 tablespoon of Hungarian paprika (sweet or hot, your choice)
- 2 teaspoons of dried dill weed
- 1 cup of whole milk
- 3 tablespoons of all-purpose flour
- 1/2 cup of sour cream
- 1/4 cup of freshly chopped parsley
- 2 teaspoons of lemon juice
- 1 teaspoon of salt
- Freshly ground black pepper, to taste
Step-by-Step: How to Make Hungarian Mushroom Soup
- Sauté the onions: In a large soup pot, melt the butter over medium heat. Add chopped onions and cook for about 5 minutes, stirring occasionally, until they become soft and translucent.
- Cook the mushrooms: Add the sliced mushrooms to the pot and continue to cook for another 5 minutes until they’re tender and have released their juices.
- Add broth and spices: Stir in the chicken broth, soy sauce, paprika, and dill. Reduce the heat to low, cover the pot, and let the soup simmer gently for 15 minutes.
- Create a creamy base: In a separate bowl, whisk the milk and flour together until smooth, then slowly add it to the soup while stirring. Cover the pot once more and simmer for another 15 minutes, stirring occasionally to prevent sticking.
- Finish with creaminess: Stir in the sour cream, fresh parsley, lemon juice, salt, and black pepper. Let the soup warm through for about 3 to 5 minutes, ensuring all ingredients are well incorporated.
- Serve and enjoy: Dish into bowls and serve immediately with crusty bread or a fresh, light salad.
Helpful Tips
- Use a mix of mushroom varieties like cremini, shiitake, and button for added depth of flavor.
- For a vegan version, substitute the butter with olive oil, use vegetable broth, plant-based milk, and dairy-free sour cream.
- Don’t skip the lemon juice—it adds a bright contrast to the creamy base.
- If you like a thicker soup, let it simmer uncovered a little longer after adding the milk and flour mixture.
Substitutions And Variations
- Broth: You can replace the chicken broth with mushroom or vegetable broth for a vegetarian-friendly version.
- Paprika: Hungarian sweet paprika is traditional, but hot paprika or smoked paprika can add a new layer of flavor.
- Milk: Substitute with half-and-half or cream for a richer texture.
- Sour cream: Greek yogurt works as a healthy alternative without sacrificing creaminess.
- Add-ins: Try adding cooked wild rice or barley to turn this into a hearty main dish.
Storage Instructions
Store leftover Hungarian Mushroom Soup in an airtight container in the refrigerator for up to 4 days. Reheat gently over medium heat on the stove or in the microwave, stirring occasionally. This soup also freezes well—allow it to cool completely, then transfer to freezer-safe containers. Freeze for up to 2 months. Thaw overnight in the fridge before reheating.
Nutritional Information
- Calories: 201 kcal per serving
- Total Fat: 14g
- Saturated Fat: 8g
- Cholesterol: 32mg
- Sodium: 829mg
- Total Carbohydrates: 15g
- Dietary Fiber: 2g
- Total Sugars: 6g
- Protein: 8g
- Vitamin C: 11mg
- Calcium: 103mg
- Iron: 2mg
- Potassium: 542mg
Serving Suggestions
This soup pairs wonderfully with a slice of crusty baguette or warm sourdough bread. It’s also a fantastic match for a simple arugula salad dressed with a lemon vinaigrette. Want something heartier? Serve it alongside a grilled cheese sandwich or spoon it over mashed potatoes. Garnish with a dollop of sour cream or a sprinkle of fresh parsley for an extra touch.
Frequently Asked Questions About Hungarian Mushroom Soup
Can I make this soup ahead of time? Absolutely! In fact, the flavors continue to deepen and improve overnight, making it even more delicious the next day.
Is this recipe gluten-free? Not by default, but you can easily make it gluten-free by using a gluten-free flour blend or cornstarch to thicken.
Can I freeze Hungarian Mushroom Soup? Yes, it freezes well. Let it cool completely before freezing, and store in airtight containers for up to 2 months.
What kind of mushrooms should I use? White button mushrooms work great, but mixing in cremini or shiitake mushrooms adds more flavor and texture.
Can I use Greek yogurt instead of sour cream? Yes, Greek yogurt is a great substitute for a healthier version.
Conclusion
Thank you so much for stopping by and exploring this delicious Hungarian Mushroom Soup recipe. It’s one of those comforting dishes that brings warmth and joy to any table. With its rich, creamy texture and deep, savory flavor, this soup is a true celebration of simple ingredients done right. Whether you’re making it for a cozy night in or as a starter for guests, it’s a surefire hit. Happy cooking, and thanks for being a part of this food-loving community!
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Hungarian Mushroom Soup
- Total Time: 45 minutes
- Yield: 4 servings 1x
Description
Hungarian Mushroom Soup is a creamy, comforting dish loaded with mushrooms, paprika, dill, and a splash of lemon juice. This savory soup is quick to make, packed with flavor, and perfect for chilly evenings or a cozy starter. Serve it with crusty bread for a satisfying meal.
Ingredients
4 tablespoons unsalted butter
2 cups chopped onions
1 pound fresh mushrooms, sliced
2 cups chicken broth (or vegetable broth)
1 tablespoon soy sauce
1 tablespoon Hungarian paprika
2 teaspoons dried dill weed
1 cup whole milk
3 tablespoons all-purpose flour
1/2 cup sour cream
1/4 cup chopped fresh parsley
2 teaspoons lemon juice
1 teaspoon salt
Ground black pepper, to taste
Instructions
- Sauté the onions: In a large soup pot, melt the butter over medium heat. Add chopped onions and cook for about 5 minutes, stirring occasionally, until they become soft and translucent.
- Cook the mushrooms: Add the sliced mushrooms to the pot and continue to cook for another 5 minutes until they’re tender and have released their juices.
- Add broth and spices: Stir in the chicken broth, soy sauce, paprika, and dill. Reduce the heat to low, cover the pot, and let the soup simmer gently for 15 minutes.
- Create a creamy base: In a separate bowl, whisk the milk and flour together until smooth, then slowly add it to the soup while stirring. Cover the pot once more and simmer for another 15 minutes, stirring occasionally to prevent sticking.
- Finish with creaminess: Stir in the sour cream, fresh parsley, lemon juice, salt, and black pepper. Let the soup warm through for about 3 to 5 minutes, ensuring all ingredients are well incorporated.
- Serve and enjoy: Dish into bowls and serve immediately with crusty bread or a fresh, light salad.
Notes
For a vegetarian version, use vegetable or mushroom broth. You can also substitute Greek yogurt for sour cream and use gluten-free flour if needed. The soup tastes even better the next day!
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Hungarian
Nutrition
- Serving Size: 1 bowl
- Calories: 201 kcal
- Carbohydrates: 15g
- Protein: 8g