This Hungarian Mushroom Soup is warm and comforting with a rich, creamy broth and plenty of tender mushrooms. It’s like a hearty hug in a bowl!
Try serving it with some crusty bread for dipping, which I think makes it even better. My family loves it, and it disappears quickly—who can resist soup like this? 😄
Key Ingredients & Substitutions
Butter: Unsalted butter is ideal for a balanced flavor. If you’re dairy-free, try using olive oil or a vegan butter substitute, which works just as well.
Mushrooms: I love using a mix of cremini, button, and shiitake for added depth. If you can’t find these, oyster mushrooms or portobello work nicely too. Just make sure you get around a pound!
Hungarian Paprika: This spice is key for flavor. If you don’t have Hungarian sweet paprika, regular paprika can be used, but you’ll miss that distinctive smokiness. Consider adding a dash of smoked paprika for a twist.
Sour Cream: This adds creaminess and tang. Greek yogurt is a great substitute if sour cream isn’t available. Just choose plain and full-fat for best results. You can also use a non-dairy yogurt for a vegan version.
Broth: Vegetable broth keeps it vegetarian, while chicken broth adds more richness. Feel free to use low-sodium versions if preferred!
How Do I Properly Sauté Mushrooms?
Sautéing mushrooms is one of the most crucial steps for maximum flavor in this soup. The right technique ensures they cook down nicely and release their earthy juices, enhancing the soup itself.
- Start with medium heat and ensure the pan is hot. This helps the mushrooms brown nicely.
- Add the sliced mushrooms in a single layer without crowding the pan. This allows them to cook evenly.
- Don’t stir them too much at first; let them caramelize for 5-7 minutes before stirring. This brings out their flavor.
- Once they’re browned and softened, then you can incorporate your other ingredients.
By following these steps, your mushrooms will become the star of the soup!
Hungarian Mushroom Soup
Ingredients You’ll Need:
- 2 tablespoons unsalted butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 pound (450g) mixed mushrooms (such as cremini, button, and shiitake), sliced
- 2 teaspoons Hungarian sweet paprika (preferably smoked)
- 1 tablespoon all-purpose flour
- 4 cups (1 liter) vegetable or chicken broth
- 1 cup (240 ml) sour cream
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped for garnish
- Optional: a splash of white wine or dry sherry
How Much Time Will You Need?
This soup will take about 10 minutes to prepare and 30 minutes to cook, making a total of about 40 minutes. It’s a quick recipe that fills your kitchen with wonderful aromas and is delightful to enjoy!
Step-by-Step Instructions:
1. Sauté the Base:
In a large pot, melt the butter over medium heat. Add the finely chopped onion and sauté until it becomes translucent and soft, which should take about 5 minutes. This step builds the flavor and makes your soup aroma delicious!
2. Add Garlic and Mushrooms:
Next, add the minced garlic and cook for another 30 seconds until fragrant. Afterward, toss in the sliced mushrooms. Cook these until they release their juices and turn tender, about 8-10 minutes. Stir occasionally to help them cook evenly.
3. Spice it Up:
Once the mushrooms are ready, stir in the Hungarian paprika and flour. Cook this mixture for about 1 minute. This helps toast the flour and enhances the flavor with the paprika.
4. Create the Soup Base:
Now, slowly add in the broth while stirring to avoid any lumps. Bring the soup to a gentle boil, then reduce the heat and let it simmer for about 10-15 minutes to thicken slightly. The mix of flavors is going to be fantastic already!
5. Add Creaminess:
Take the pot off the heat. In a separate small bowl, whisk the sour cream until smooth. To temper the sour cream, slowly add a few ladlefuls of the hot soup into the sour cream while stirring constantly. This step prevents it from curdling when you add it back to the soup.
6. Combine and Finish Cooking:
Gradually stir the tempered sour cream mixture back into the soup. If you’d like, this is the time to add a splash of white wine or sherry for extra flavor! Then, return the soup to low heat and warm it through gently—remember not to let it boil after adding the sour cream.
7. Season and Serve:
Finally, season the soup with salt and freshly ground black pepper to taste. Serve it hot, garnished with fresh chopped parsley. It pairs wonderfully with crusty bread for dipping!
Enjoy this creamy, flavorful Hungarian Mushroom Soup that brings together the richness of earthy mushrooms, the warmth of smoky paprika, and the tangy goodness of sour cream. It’s the perfect comfort food for any day!
Can I Use Different Types of Mushrooms?
Absolutely! While I recommend a mix of cremini, button, and shiitake for depth of flavor, you can use any mushrooms you prefer. Portobello, oyster, or even canned mushrooms can be used in a pinch!
How Do I Store Leftover Soup?
Leftover Hungarian Mushroom Soup can be stored in an airtight container in the fridge for up to 3 days. To reheat, warm it slowly on the stove or in the microwave, stirring occasionally to maintain its creamy texture.
Is There a Vegan Version of This Soup?
Yes! To make a vegan version, simply substitute the sour cream with a dairy-free yogurt or cashew cream, and use vegetable broth. Olive oil can replace the butter, and make sure to use vegan-friendly ingredients throughout.
Can I Make This Soup Ahead of Time?
Definitely! You can prepare the soup in advance and store it in the refrigerator. Just remember to add the sour cream when reheating to keep its creamy consistency. This soup also freezes well, so it’s perfect for meal prep!
