This Hungarian Mushroom Soup is a warm and comforting dish that’s perfect for chilly days. It’s creamy with a rich flavor, thanks to fresh mushrooms and aromatic spices!
When I make this soup, my kitchen smells amazing! Plus, it’s so easy to make that I can whip it up while catching up on my favorite show. Enjoy it with some crusty bread for a cozy meal!🍞
Key Ingredients & Substitutions
Butter: Unsalted butter is best for controlling the saltiness. If you prefer a dairy-free option, use olive oil or coconut oil instead, which work well for sautéing.
Mushrooms: White or cremini mushrooms bring a lovely flavor. If you want to change it up, use shiitake or portobello mushrooms, but keep in mind they may change the soup’s texture.
Paprika: Sweet Hungarian paprika gives an authentic flavor. If you can’t find it, regular paprika will do, but smoked paprika adds a nice twist! You can skip the smoked paprika if you prefer a milder taste.
Sour Cream: Traditional in this recipe, sour cream adds creaminess. For a lighter alternative, use Greek yogurt. Just be careful with the heat to avoid curdling!
Flour: This helps thicken the soup. For a gluten-free option, try cornstarch or a gluten-free flour blend, mixing it with a bit of water first.
What’s the Best Way to Cook the Mushrooms?
Cooking mushrooms properly is key to this soup. When you sauté them, you want to release their moisture, enhancing their flavor. Here’s how to get it just right:
- Heat your pot on medium and add butter or oil before the onions.
- Cook the mushrooms in batches if necessary. Overcrowding can cause them to steam instead of brown.
- Cook until they’re nicely browned and all liquid is evaporated, around 8-10 minutes.
- Then add your spices to maximize flavor and fragrance!
By following these tips, you’ll achieve a mushroom-packed flavor that makes this soup shine!
Hungarian Mushroom Soup
Ingredients You’ll Need:
- 2 tbsp unsalted butter
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 1 lb (450g) white or cremini mushrooms, sliced
- 1 tbsp sweet Hungarian paprika
- 1 tsp smoked paprika (optional)
- 3 cups (720 ml) vegetable or chicken broth
- 1 cup (240 ml) sour cream
- 2 tbsp all-purpose flour
- Salt and black pepper, to taste
- Fresh parsley, chopped (for garnish)
- Crusty bread, for serving
How Much Time Will You Need?
This soup takes about 15 minutes for prep and around 30 minutes to cook, making your total time around 45 minutes. It’s a great dish to whip up for a comforting dinner or when you’re craving something warm and hearty!
Step-by-Step Instructions:
1. Sauté the Onions:
In a large pot, melt the butter over medium heat. Once the butter is melted, add the finely chopped onion. Sauté for about 5 minutes, stirring occasionally, until the onion becomes translucent. This step builds a flavorful base for your soup!
2. Add Garlic:
Add the minced garlic to the pot and cook for another minute. Watch for it to become fragrant—this is when it’s at its best!
3. Cook the Mushrooms:
Next, add the sliced mushrooms to the pot. Stir occasionally and cook until they release their moisture and become tender and browned, which will take about 8-10 minutes. Remember, this step is essential for bringing out the rich flavor of the mushrooms!
4. Spice it Up:
Sprinkle the sweet Hungarian paprika and smoked paprika (if using) over the mushrooms. Stir well to coat everything evenly, and let it cook for about 1 minute. You want to release the beautiful flavors of the spices!
5. Simmer the Broth:
Pour in the broth and bring the mixture to a gentle simmer. Let it cook for about 10 minutes, allowing all the flavors to meld together beautifully.
6. Prepare the Creamy Mixture:
While the soup is simmering, take a small bowl and whisk together the sour cream and flour until smooth. This will thicken your soup and add creaminess!
7. Temper the Sour Cream:
To prevent curdling, slowly stir in about 1 cup of the hot soup broth into the sour cream mixture. This step gently warms the cream before adding it to the pot.
8. Combine and Thicken:
Slowly stir the tempered sour cream mixture back into the pot. Allow the soup to cook over low heat for about 5 more minutes, stirring frequently. Do not let it boil, as this can cause the sour cream to curdle!
9. Season to Taste:
Taste your soup and season with salt and fresh black pepper as desired. Adjust the spices to your liking!
10. Serve and Enjoy:
Serve the soup hot in bowls, garnished generously with chopped fresh parsley. Enjoy it with some crusty bread on the side for a delightful meal!
Now, enjoy your creamy, flavorful Hungarian Mushroom Soup! It’s a bowl of comfort that’s sure to warm your heart and home!
Can I Use Different Types of Mushrooms?
Absolutely! While white or cremini mushrooms are classic choices, you can also use shiitake, portobello, or a mix of your favorite mushrooms. Just be mindful that different mushrooms may alter the flavor and texture slightly.
Can I Make This Soup Vegetarian?
Yes! Simply use vegetable broth instead of chicken broth, and you’re all set. This soup is deliciously hearty even without meat!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, do so over low heat to avoid curdling the sour cream. If it thickens too much, add a splash of broth or water to reach your desired consistency.
Can I Freeze This Soup?
Yes, Hungarian Mushroom Soup can be frozen! Allow it to cool completely, then transfer it to a freezer-safe container. It can be frozen for up to 3 months. When ready to eat, thaw in the refrigerator overnight and reheat gently on the stove.
