Hungarian Mushroom Soup

Category,
DifficultyBeginner

Hungarian Mushroom Soup is a rich, creamy, and deeply flavorful dish made with earthy mushrooms, sweet Hungarian paprika, sour cream, and fresh dill. This comforting Eastern European soup has a velvety texture with a balance of earthiness, smokiness, and slight tang from the sour cream, making it a perfect cozy meal for colder days.

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Yields4 Servings
Prep Time10 minsCook Time35 minsTotal Time45 mins
For the Soup Base
 2 tbsp butter
 1 tbsp olive oil
 1 medium onion (finely chopped)
 ½ kg mushrooms (cremini or button, sliced)
 2 cloves garlic (minced)
 1 tsp dried thyme
 2 tsp sweet Hungarian paprika (for authentic flavor)
 1 tbsp all-purpose flour (for thickening)
 3 cups vegetable or chicken broth
 1 cup milk (whole or 2%)
 ½ cup sour cream (for richness)
 2 tbsp soy sauce (adds umami depth)
 ½ tsp salt (adjust to taste)
 ½ tsp black pepper
For Garnish
 ¼ cup fresh dill (chopped, plus extra for garnish)
 Extra sour cream for topping
 A sprinkle of paprika for color
 Crusty bread or toasted baguette slices
Sauté the Aromatics
1
  • Heat the Butter and Oil:
    • In a large pot, melt butter and olive oil over medium heat.
  • Cook the Onions and Garlic:
    • Add onions and cook until soft (about 3-4 minutes).
    • Stir in garlic and cook for 30 seconds until fragrant.
Cook the Mushrooms
2
  • Add Mushrooms and Thyme:
    • Stir in sliced mushrooms, dried thyme, and soy sauce.
    • Cook until mushrooms are soft and have released their moisture (8-10 minutes).
  • Season with Paprika:
    • Sprinkle in Hungarian paprika and stir well.
Thicken the Soup
3
  • Add Flour:
    • Sprinkle flour over the mushrooms and mix until fully incorporated.
  • Pour in the Broth:
    • Slowly add vegetable or chicken broth, stirring continuously.
    • Bring to a gentle simmer and cook for 10 minutes, allowing flavors to meld.
Finish with Dairy
4
  • Add Milk and Simmer:
    • Pour in milk and continue cooking for another 5 minutes.
  • Stir in Sour Cream:
    • Lower the heat and mix in sour cream, making sure it fully blends into the soup.
  • Add Fresh Dill:
    • Stir in chopped dill and season with salt and black pepper to taste.
Serve and Garnish
5
  • Ladle into Bowls:
    • Pour the warm soup into bowls.
  • Add Toppings:
    • Garnish with extra dill, a sprinkle of paprika, and a dollop of sour cream.
  • Pair with Bread:
    • Serve alongside crusty bread or garlic toast.
Pro Tips
6
  • For a Thicker Soup: Increase the flour to 2 tablespoons.
  • For Extra Depth: Use a mix of wild mushrooms for added earthiness.
  • Dairy-Free Option: Substitute coconut milk for regular milk and use dairy-free sour cream.

 

Ingredients

For the Soup Base
 2 tbsp butter
 1 tbsp olive oil
 1 medium onion (finely chopped)
 ½ kg mushrooms (cremini or button, sliced)
 2 cloves garlic (minced)
 1 tsp dried thyme
 2 tsp sweet Hungarian paprika (for authentic flavor)
 1 tbsp all-purpose flour (for thickening)
 3 cups vegetable or chicken broth
 1 cup milk (whole or 2%)
 ½ cup sour cream (for richness)
 2 tbsp soy sauce (adds umami depth)
 ½ tsp salt (adjust to taste)
 ½ tsp black pepper
For Garnish
 ¼ cup fresh dill (chopped, plus extra for garnish)
 Extra sour cream for topping
 A sprinkle of paprika for color
 Crusty bread or toasted baguette slices

Directions

Sauté the Aromatics
1
  • Heat the Butter and Oil:
    • In a large pot, melt butter and olive oil over medium heat.
  • Cook the Onions and Garlic:
    • Add onions and cook until soft (about 3-4 minutes).
    • Stir in garlic and cook for 30 seconds until fragrant.
Cook the Mushrooms
2
  • Add Mushrooms and Thyme:
    • Stir in sliced mushrooms, dried thyme, and soy sauce.
    • Cook until mushrooms are soft and have released their moisture (8-10 minutes).
  • Season with Paprika:
    • Sprinkle in Hungarian paprika and stir well.
Thicken the Soup
3
  • Add Flour:
    • Sprinkle flour over the mushrooms and mix until fully incorporated.
  • Pour in the Broth:
    • Slowly add vegetable or chicken broth, stirring continuously.
    • Bring to a gentle simmer and cook for 10 minutes, allowing flavors to meld.
Finish with Dairy
4
  • Add Milk and Simmer:
    • Pour in milk and continue cooking for another 5 minutes.
  • Stir in Sour Cream:
    • Lower the heat and mix in sour cream, making sure it fully blends into the soup.
  • Add Fresh Dill:
    • Stir in chopped dill and season with salt and black pepper to taste.
Serve and Garnish
5
  • Ladle into Bowls:
    • Pour the warm soup into bowls.
  • Add Toppings:
    • Garnish with extra dill, a sprinkle of paprika, and a dollop of sour cream.
  • Pair with Bread:
    • Serve alongside crusty bread or garlic toast.
Pro Tips
6
  • For a Thicker Soup: Increase the flour to 2 tablespoons.
  • For Extra Depth: Use a mix of wild mushrooms for added earthiness.
  • Dairy-Free Option: Substitute coconut milk for regular milk and use dairy-free sour cream.

Notes

Hungarian Mushroom Soup
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