Hungarian Mushroom Soup Recipe
Get ready to fall in love with a deeply savory, creamy classic: Hungarian Mushroom Soup. This soul-warming soup is a treasure trove of earthy mushrooms, fragrant paprika, and fresh dill, simmered together to create a velvety bowl of comfort. A swirl of tangy sour cream and a sprinkle of fresh parsley bring it all to life! Whether it’s a cozy night in or you’re looking to impress at your next dinner party, Hungarian Mushroom Soup is the kind of dish that draws everyone in with its enticing aroma and keeps them coming back for more.
Ingredients You’ll Need
The beauty of Hungarian Mushroom Soup lies in its simplicity—humble ingredients come together for maximum flavor. Each component adds its own signature: from deep mushroom umami to that iconic paprika glow. Don’t skip any; they each deserve their spot!
- Butter: Adds a luxurious richness and helps develop a beautifully silky base for the soup.
- Olive Oil: Balances the butter, keeping the sautéed onions and mushrooms from sticking and burning.
- Yellow Onion: Brings lovely sweetness and depth to the finished flavor.
- Cremini or White Mushrooms: The star of the show; sliced and sautéed, they give the soup its hearty body and woodsy taste.
- Dried Dill: Classic to Hungarian cooking, it infuses a nostalgic, slightly tangy undertone.
- Hungarian Sweet Paprika: Absolutely essential—this bright red, sweet spice is what gives the soup its name and authentic flavor.
- Soy Sauce: Adds surprising depth with a flourish of umami.
- Salt: Brings out the flavors of all the vegetables and spices.
- Black Pepper: Lends gentle heat and character.
- All-Purpose Flour: Thickens the soup and makes it deliciously creamy.
- Vegetable or Chicken Broth: The foundation of the soup, ensuring every spoonful is savory and flavorful.
- Whole Milk: Gives the soup its luscious texture—use whole milk for the creamiest result.
- Sour Cream: Swirled in at the end for classic tang and silkiness.
- Lemon Juice: Brightens up the flavors and balances the rich creaminess.
- Fresh Parsley: Adds a pop of color and freshness right at the end.
How to Make Hungarian Mushroom Soup
Step 1: Sauté the Aromatics
Begin by warming the butter and olive oil together in a large pot over medium heat. As soon as the butter is melted and the oil shimmers, toss in those finely chopped onions. Sauté them gently for about 5 to 6 minutes, until they soften and become wonderfully fragrant—this slow start is what builds deep flavor for the entire soup.
Step 2: Add the Mushrooms
Pile in your sliced cremini or white mushrooms, stirring to coat them in the aromatic base. Keep cooking, stirring occasionally, for a solid 10 minutes. The mushrooms should release their delicious juices, then start to brown and shrink, which concentrates all that wonderful earthy flavor you want in Hungarian Mushroom Soup.
Step 3: Spice Things Up
Now for the flavor explosion: sprinkle in the dried dill and Hungarian sweet paprika, then pour in the soy sauce, salt, and pepper. Give it all a good stir so those mushrooms are completely coated in the beautiful red spice mix. This is where the magic of Hungarian Mushroom Soup really starts to hit your nose!
Step 4: Thicken the Base
Sprinkle the flour over the mushroom mixture, stirring well to ensure the flour blends in and doesn’t clump. Cook this for 1 to 2 minutes—it’s important to take the raw edge off the flour so your soup turns out smooth and rich, never gritty.
Step 5: Add Broth & Simmer
Slowly pour in your broth, stirring constantly to avoid any lumps. Once everything is well combined, increase the heat slightly and bring the soup to a gentle simmer. Let it cook for 10 minutes, which thickens the soup and infuses it with all those savory, warming flavors.
Step 6: Creamy Finish
Lower the heat and stir in the milk, letting it cook gently for another 5 minutes. Once that creamy magic happens, take the pot off the heat, then stir in the sour cream and fresh lemon juice. This is the secret to getting the traditional tang and silkiness Hungarian Mushroom Soup is famous for! Give it a final taste and adjust seasoning as needed.
Step 7: Garnish and Serve
Ladle your steaming soup into bowls and scatter with plenty of fresh chopped parsley for a burst of color and herbal brightness. Now it’s ready to serve!
How to Serve Hungarian Mushroom Soup
Garnishes
For the perfect finishing touch, don’t hold back on fresh chopped parsley—its vibrant green color pops against the soup’s warm copper tones. If you want to get extra fancy, try a swirl of sour cream or a sprinkle of smoked paprika, which not only looks beautiful but adds an inviting aroma and flavor boost.
Side Dishes
Pairing Hungarian Mushroom Soup with the right side completes the experience. Crusty bread or a rustic baguette is outstanding for dipping and soaking up every last drop, but a simple mixed green salad with a tangy vinaigrette makes a lovely, fresh counterpoint. For something heartier, serve it alongside potato pancakes or even a buttery rice pilaf.
Creative Ways to Present
To wow your guests or make a weeknight feel special, serve Hungarian Mushroom Soup in bread bowls or vintage mugs for that cozy, farmhouse vibe. For a family-style meal, ladle the soup into a big tureen and let everyone help themselves—don’t forget to set out lots of garnishes and bread for that communal, cheerful spirit!
Make Ahead and Storage
Storing Leftovers
Hungarian Mushroom Soup is just as delicious the next day—sometimes even better! Once completely cooled, store any leftovers in an airtight container in the fridge for up to four days. The flavors meld and intensify, making tomorrow’s lunch or dinner a treat.
Freezing
This soup freezes well, though you may notice a slight change in texture from the dairy. To freeze, cool the soup completely and transfer to freezer-safe containers. Leave a little room for expansion and freeze for up to three months. When you’re craving a warm bowl, just thaw overnight in the fridge.
Reheating
Gently reheat Hungarian Mushroom Soup in a saucepan over low to medium heat, stirring frequently to prevent the dairy from separating. If needed, add a splash of broth or milk to loosen it up. Avoid letting it boil, and finish with a fresh sprinkle of parsley to revive its color and flavor!
FAQs
Can I use other types of mushrooms in Hungarian Mushroom Soup?
Absolutely! While cremini or white mushrooms are classic, mixing in shiitake, oyster, or even portobello adds wonderful complexity and makes the soup even more flavorful.
Is there a way to make this soup vegan?
Yes! Swap the butter for more olive oil or vegan butter, use plant-based milk, and choose a dairy-free sour cream alternative. The soup will still have that signature creamy, tangy flavor.
Does the soup taste very strong with paprika?
Hungarian sweet paprika is mild and has a gentle, sweet warmth—nothing overpowering. It gives the soup its lovely color and signature aroma without making it spicy.
How can I make the soup thicker or thinner?
For a thicker soup, let it simmer longer or add a touch more flour at the beginning. To thin it out, simply add extra broth or milk until you reach your desired consistency.
Can I blend the soup for a smoother texture?
Certainly! If you love a creamier texture, blend half or all of the soup (before adding sour cream) and then stir in the dairy. This creates an ultra-smooth, luxurious finish.
Final Thoughts
If you’re craving something hearty, flavorful, and soul-soothing, Hungarian Mushroom Soup is your answer. It’s a true comfort classic that never fails to impress—so gather your ingredients, invite some friends, and share a bowl (or two)! Give it a try, and let its cozy magic win you over.
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Hungarian Mushroom Soup Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Warm up with a bowl of comforting Hungarian Mushroom Soup, a creamy and flavorful vegetarian dish perfect for chilly days. This soup features a rich broth infused with mushrooms, paprika, and dill, finished with a touch of sour cream for a velvety texture. Serve with a sprinkle of fresh parsley for a delightful finish.
Ingredients
Main Ingredients:
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 medium yellow onion (finely chopped)
- 1 pound cremini or white mushrooms (sliced)
- 2 teaspoons dried dill
- 1 tablespoon Hungarian sweet paprika
- 1 tablespoon soy sauce
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 3 tablespoons all-purpose flour
Additional Ingredients:
- 2 cups vegetable or chicken broth
- 1 cup whole milk
- 1/2 cup sour cream
- 1 tablespoon lemon juice
- 2 tablespoons chopped fresh parsley (for garnish)
Instructions
- Sauté Aromatics: In a large pot, sauté the onion in butter and olive oil until softened.
- Cook Mushrooms: Add mushrooms, dill, paprika, soy sauce, salt, and pepper; cook until tender.
- Add Flour: Sprinkle flour over the mixture, stirring well to cook out raw taste.
- Simmer: Pour in broth, simmer until slightly thickened.
- Finish: Stir in milk, then remove from heat and add sour cream, lemon juice.
- Garnish and Serve: Garnish with parsley before serving.
Notes
- For a richer flavor, mix in shiitake or oyster mushrooms.
- For a smoother texture, blend a portion of the soup before adding sour cream.
- Perfect when served with crusty bread.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Hungarian
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 250
- Sugar: 6g
- Sodium: 700mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 35mg
