Hungarian Mushroom Soup is a delightful and warming dish that embodies the essence of comfort food during the cold months. This creamy concoction combines earthy mushrooms, tangy sour cream, and the distinctive flavor of Hungarian paprika, making it a true Eastern European classic. Perfect for cozy winter dinners or festive gatherings, this soup not only warms you up but also fills your soul with its rich flavors. Whether you’re hosting a holiday gathering or simply enjoying a quiet night in, this soup promises to be a crowd-pleaser.

Why You’ll Love This Hungarian Mushroom Soup

This Hungarian Mushroom Soup Recipe is a must-try for several reasons. First, it delivers a rich, creamy texture that is incredibly satisfying. The combination of fresh mushrooms and sweet Hungarian paprika creates a deep umami flavor profile that is hard to resist. Not only is this soup comforting, but it is also vegetarian and can easily be made into a healthy Hungarian Mushroom Soup by adjusting the cream content. Plus, it’s an easy Hungarian Mushroom Soup to whip up, requiring just a few simple ingredients that blend beautifully. Finally, this dish is versatile; it pairs well with crusty bread or can be served over wild rice for a more filling meal.

Ingredients for Hungarian Mushroom Soup

Gather these items:

• 4 tablespoons unsalted butter
• 2 cups chopped onions
• 1 pound (450g) fresh mushrooms, sliced (white button or cremini)
• 2 teaspoons dried dill
• 1 tablespoon sweet Hungarian paprika
• 1 tablespoon soy sauce
• 2 cups (480ml) chicken or vegetable broth
• 1 cup (240ml) whole milk
• 3 tablespoons all-purpose flour
• ½ cup (120ml) sour cream
• 2 tablespoons lemon juice (fresh preferred)
• 2 tablespoons chopped fresh parsley (optional, for garnish)
• Salt and pepper, to taste

How to Make Hungarian Mushroom Soup Step-by-Step

1. Step 1: In a large soup pot, melt butter over medium heat. Add onions and cook for 5–7 minutes until soft. Stir in mushrooms and cook for about 10 minutes until browned and tender.
2. Step 2: Add dill, paprika, soy sauce, and broth. Stir well, cover, and simmer for 15 minutes to deepen the flavors.
3. Step 3: In a small bowl, whisk milk and flour until smooth. Gradually add to the soup while stirring constantly. Simmer uncovered for 10 minutes until slightly thickened.
4. Step 4: Reduce heat to low, then stir in sour cream and lemon juice. Simmer for another 5 minutes, but do not boil to prevent curdling.
5. Step 5: Adjust seasoning with salt and pepper. Garnish with parsley and serve hot with bread or over wild rice for a heartier meal.

Pro Tips for the Best Hungarian Mushroom Soup

Keep these in mind:

• Use fresh herbs for a burst of flavor; consider adding thyme or fresh dill in addition to the dried dill.
• To make a slow cooker Hungarian Mushroom Soup, simply add all ingredients to your slow cooker and cook on low for 6-8 hours.
• For an extra creamy texture, blend a portion of the soup before adding the sour cream.

Best Ways to Serve Hungarian Mushroom Soup

This soup is best served hot, often accompanied by a slice of crusty bread or a side salad. For a heartier meal, consider serving it over wild rice or with a sprinkle of fresh herbs on top. Additionally, a drizzle of olive oil can enhance the flavors beautifully.

How to Store and Reheat Hungarian Mushroom Soup

To store your soup, let it cool completely before transferring it to an airtight container. It can be kept in the fridge for up to 3 days. To reheat, simply warm it on the stovetop over low heat, stirring occasionally to prevent sticking. This soup is also great for meal prep, allowing you to prepare it in advance and enjoy it throughout the week.

Frequently Asked Questions About Hungarian Mushroom Soup

What is Hungarian Mushroom Soup?

Hungarian Mushroom Soup is a rich and creamy soup made with mushrooms, onions, and flavored with sweet Hungarian paprika. It’s a comforting dish that celebrates traditional Hungarian flavors.

Can I make Hungarian Mushroom Soup ahead of time?

Yes, you can prepare this soup ahead of time! Just store it in the refrigerator and reheat when ready to serve. It tastes even better the next day as the flavors meld together.

How do I avoid common mistakes with Hungarian Mushroom Soup?

To avoid curdling, be sure not to boil the soup after adding the sour cream. Also, use fresh ingredients for the best flavor and texture. Stick to the cooking times to achieve the perfect consistency.

Variations of Hungarian Mushroom Soup You Can Try

There are many delicious variations to explore. For a vegetarian Hungarian Mushroom Soup, simply use vegetable broth instead of chicken broth. You can also enhance the flavor by adding a touch of white wine or substituting the soy sauce with tamari for a gluten-free option. For a spicy twist, consider adding crushed red pepper flakes to kick up the heat!

For more information on the health benefits of mushrooms, check out this Healthline article.

To learn more about the versatility of soups, visit Roasted Carrot Soup.

For a great side dish, consider making Ciabatta Bread to accompany your soup.

Delicious Hungarian Mushroom Soup for Comforting Winter Meals

Print Recipe

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Bold & Creamy Hungarian Mushroom Soup for a Traditional Winter Meal

• Author: Robert
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Hungarian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 4 tablespoons unsalted butter
• 2 cups chopped onions
• 1 pound (450g) fresh mushrooms, sliced (white button or cremini)
• 2 teaspoons dried dill
• 1 tablespoon sweet Hungarian paprika
• 1 tablespoon soy sauce
• 2 cups (480ml) chicken or vegetable broth
• 1 cup (240ml) whole milk
• 3 tablespoons all-purpose flour
• ½ cup (120ml) sour cream
• 2 tablespoons lemon juice (fresh preferred)
• 2 tablespoons chopped fresh parsley (optional, for garnish)
• Salt and pepper, to taste

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Instructions

1. In a large soup pot, melt butter over medium heat. Add onions and cook for 5–7 minutes until soft. Stir in mushrooms and cook about 10 minutes until browned and tender.
2. Add dill, paprika, soy sauce, and broth. Stir well, cover, and simmer for 15 minutes to deepen the flavors.
3. In a small bowl, whisk milk and flour until smooth. Gradually add to the soup while stirring constantly. Simmer uncovered for 10 minutes until slightly thickened.
4. Reduce heat to low, then stir in sour cream and lemon juice. Simmer for another 5 minutes, but do not boil to prevent curdling.
5. Adjust seasoning with salt and pepper. Garnish with parsley and serve hot with bread or over wild rice for a heartier meal.

Notes

Nutrition

• Serving Size: 1 cup
• Calories: 290
• Sugar: 3g
• Sodium: 600mg
• Fat: 20g
• Saturated Fat: 10g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 18g
• Fiber: 1g
• Protein: 9g
• Cholesterol: 40mg