Hungarian Mushroom Soup Recipe

Introduction

Hungarian Mushroom Soup is a comforting and flavorful dish that highlights tender mushrooms in a creamy, paprika-spiced broth. It’s perfect for a cozy meal and easy enough for any home cook to prepare.

Ingredients

• 4 tablespoons unsalted butter
• 2 cups diced onions
• 1 pound fresh button mushrooms, sliced (reserve and sauté 1 cup for garnish)
• 2 teaspoons dried dill weed
• 1 tablespoon Hungarian sweet paprika
• 1 tablespoon low-sodium soy sauce
• 2 cups vegetable broth
• 2 tablespoons cornstarch
• 1 cup whole milk
• 1/2 cup sour cream
• 2 teaspoons lemon juice
• 1/4 cup chopped parsley
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper
• Pinch of cayenne pepper
• Garnish: sautéed sliced mushrooms, fresh chopped parsley, dollop of sour cream
• Popovers or sliced Dutch oven bread, for serving (optional)

Instructions

1. Step 1: Melt butter over medium heat in a 5-quart Dutch oven or heavy-bottomed pot. Add onions and sauté for 3 to 4 minutes until softened and translucent. Add mushrooms and cook for 5 more minutes.
2. Step 2: Stir in dill, paprika, soy sauce, and vegetable broth. Reduce heat to medium-low, cover, and gently simmer for 15 minutes.
3. Step 3: In a small bowl, whisk cornstarch and milk until smooth. Stir this mixture into the soup to thicken it. Cover and simmer gently, stirring occasionally, for about 10 minutes.
4. Step 4: Stir in sour cream, lemon juice, parsley, salt, pepper, and cayenne. Cook over low heat for another 3 minutes, warming through without boiling.
5. Step 5: Serve the soup in bowls, garnished with sautéed mushrooms, a dollop of sour cream, and extra parsley. Enjoy with crusty bread or popovers on the side if desired.

Tips & Variations

• Use cremini or shiitake mushrooms for a deeper flavor.
• For a vegan version, substitute sour cream with coconut cream and use plant-based milk.
• Add a splash of white wine with the broth for extra depth.
• Keep heat low after adding sour cream to avoid curdling.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, stirring occasionally. Avoid boiling to maintain a smooth texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried mushrooms instead of fresh?

Yes, rehydrate dried mushrooms in warm water before using. Reduce the broth slightly to account for the soaking liquid, or add it to the soup for more flavor.

Is this soup gluten-free?

This recipe is gluten-free as written, but be sure to use gluten-free soy sauce or tamari to keep it safe for gluten-sensitive diets.

Hungarian Mushroom Soup Recipe

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★★★★★

4.5 from 133 reviews

This rich and creamy Hungarian Mushroom Soup combines tender sautéed mushrooms, aromatic paprika, and fresh dill to create a comforting and flavorful dish. Silky sour cream and a hint of lemon juice add tanginess and depth, while the garnish of sautéed mushrooms and parsley makes it visually appealing. Served warm with crusty bread, this soup is perfect for cozy meals and gatherings.

• Author: nova
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Hungarian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Sauté Base

• 4 tablespoons unsalted butter
• 2 cups diced onions
• 1 pound fresh button mushrooms, sliced (reserve and sauté 1 cup for garnish)

Soup Seasonings & Liquid

• 2 teaspoons dried dill weed
• 1 tablespoon Hungarian sweet paprika
• 1 tablespoon low-sodium soy sauce
• 2 cups vegetable broth
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper
• Pinch of cayenne pepper

Thickening & Creaminess

• 2 tablespoons cornstarch
• 1 cup whole milk
• 1/2 cup sour cream
• 2 teaspoons lemon juice
• 1/4 cup chopped parsley

Garnish

• Sautéed sliced mushrooms
• Fresh chopped parsley
• Dollop of sour cream

Serving Suggestion

• Popovers, or sliced Dutch oven bread, optional

Instructions

1. Prepare the Base: Melt the unsalted butter in a 5-quart Dutch oven or heavy-bottomed pot over medium heat. Add the diced onions and sauté for 3 to 4 minutes until they become softened and translucent, setting a flavorful foundation for the soup.
2. Sauté the Mushrooms: Add the sliced mushrooms (except the reserved 1 cup) to the pot and cook them for 5 minutes. This step helps release their moisture and intensifies their flavor.
3. Add Seasonings and Simmer: Stir in the dried dill weed, Hungarian sweet paprika, low-sodium soy sauce, and vegetable broth. Reduce the heat to medium-low, cover the pot, and let the soup gently simmer for 15 minutes to meld the flavors together.
4. Make the Cornstarch Slurry: In a small bowl, whisk together the cornstarch and whole milk until completely smooth with no lumps. This slurry will thicken the soup.
5. Incorporate the Slurry and Simmer: Stir the cornstarch and milk mixture into the simmering soup until fully blended. Replace the cover and gently simmer while stirring occasionally for about 10 more minutes to allow the soup to thicken properly.
6. Add Creaminess and Final Seasoning: Stir in the sour cream, lemon juice, chopped parsley, salt, black pepper, and a pinch of cayenne pepper. Continue cooking on low heat for an additional 3 minutes, ensuring the soup is warmed through but not boiled to prevent curdling.
7. Prepare Garnish: While the soup simmers, sauté the reserved 1 cup of sliced mushrooms separately until golden and tender to use as garnish.
8. Serve and Garnish: Ladle the soup into bowls and top with the sautéed mushrooms, an extra dollop of sour cream, and additional fresh parsley. Optionally serve with popovers or sliced Dutch oven bread to round out the meal.

Notes

• Add the cornstarch slurry slowly and whisk well to avoid lumps when thickening the soup.
• Do not let the soup boil after adding sour cream to prevent curdling or separation.
• Sautéing some mushrooms separately for garnish adds texture and visual appeal.
• This soup is best served fresh but can be refrigerated and gently reheated without boiling.
• For a vegan version, substitute butter with olive oil, use plant-based milk and sour cream alternatives.

Keywords: Hungarian Mushroom Soup, creamy mushroom soup, paprika soup, vegetarian soup, comforting soup, sour cream mushroom soup, easy stovetop soup