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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.

Ingredients

Scale

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

Find it online: https://tastybynova.com/hungarian-mushroom-soup-recipe/