Creamy Hungarian Mushroom Soup Recipe

Introduction

Creamy Hungarian Mushroom Soup is a comforting and flavorful dish that showcases hearty mushrooms and a blend of fresh herbs. This rich soup is perfect for warming up on a chilly day and pairs wonderfully with crusty bread.

Ingredients

• 4 tablespoons butter
• 1 medium onion (finely chopped)
• 1.5 pounds cremini mushrooms (sliced, or bella mushrooms, or portobello)
• 2 tablespoons flour
• 1 tablespoon Hungarian paprika (or regular sweet paprika)
• 3 cups chicken broth
• 1 cup milk
• 1 tablespoon Tamari sauce
• ½ cup sour cream
• 1 tablespoon lemon juice
• 3 tablespoons fresh parsley (chopped)
• 2 tablespoons fresh dill (chopped)
• 1 tablespoon fresh thyme (chopped)
• Salt, pepper, and ground chili pepper (to taste)

Instructions

1. Step 1: In a large pot over medium heat, melt the butter. Add the chopped onion and cook until soft and translucent, about 3–4 minutes.
2. Step 2: Add the sliced mushrooms and sauté for 7–8 minutes until they release their moisture and become golden brown, stirring occasionally.
3. Step 3: Sprinkle the flour and Hungarian paprika over the mushrooms, stirring well to coat everything evenly. Cook for another 1–2 minutes to remove the raw flour taste.
4. Step 4: Gradually add the chicken broth while stirring to prevent lumps. Pour in the milk and Tamari sauce, then mix everything together. Bring to a gentle simmer and let cook for 10 minutes, stirring occasionally.
5. Step 5: After the soup has simmered for 10 minutes, remove it from heat. Stir in the sour cream, lemon juice, fresh parsley, dill, thyme, salt, black pepper, and ground chili pepper. Mix well until smooth and combined.
6. Step 6: Let the soup rest for a couple of minutes before serving. Garnish with extra fresh herbs if desired and enjoy with crusty bread or a light salad.

Tips & Variations

• For a vegetarian version, substitute vegetable broth for chicken broth and use soy sauce instead of Tamari.
• If you prefer a thicker soup, blend a portion of the soup before adding the sour cream for a creamier texture.
• Adjust the chili pepper to your heat preference or omit it for a milder flavor.

Storage

Store any leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally. Avoid boiling after adding sour cream to prevent curdling.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of mushrooms?

Yes, you can use button mushrooms, shiitake, or portobello mushrooms. Mixing different varieties can add depth of flavor.

Is there a substitute for sour cream?

You can use plain Greek yogurt or crème fraîche as a substitute, adding them at the end of cooking just like sour cream.

Creamy Hungarian Mushroom Soup Recipe

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★★★★★

4.7 from 137 reviews

• Author: Charlotte
• Total Time: 35 minutes
• Yield: 6 servings 1x

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Description

This Creamy Hungarian Mushroom Soup is a rich and flavorful dish featuring tender cremini mushrooms simmered in a paprika-infused broth with fresh herbs and sour cream. Perfect as a comforting starter or light meal, this traditional recipe delivers authentic Hungarian taste with a velvety texture and aromatic spices.

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Ingredients

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Soup Base

• 4 tablespoons butter
• 1 medium onion, finely chopped
• 1.5 pounds cremini mushrooms, sliced (or bella mushrooms, or portobello)
• 2 tablespoons flour
• 1 tablespoon Hungarian paprika (or regular sweet paprika)
• 3 cups chicken broth
• 1 cup milk
• 1 tablespoon Tamari sauce

Finishing Ingredients

• ½ cup sour cream
• 1 tablespoon lemon juice
• 3 tablespoons fresh parsley, chopped
• 2 tablespoons fresh dill, chopped
• 1 tablespoon fresh thyme, chopped
• Salt, to taste
• Black pepper, to taste
• Ground chili pepper, to taste

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Instructions

1. Sauté Onions: In a large pot over medium heat, melt the butter. Add the finely chopped onion and cook for 3–4 minutes until soft and translucent, stirring occasionally to prevent burning.
2. Cook Mushrooms: Add the sliced mushrooms to the pot and sauté them for 7–8 minutes until they release their moisture and become golden brown, stirring occasionally to ensure even cooking.
3. Add Flour and Paprika: Sprinkle the flour and Hungarian paprika over the mushrooms. Stir well continuously for 1–2 minutes to evenly coat the mushrooms and eliminate the raw flour taste.
4. Add Liquids: Gradually pour in the chicken broth while stirring constantly to avoid lumps. Add the milk and Tamari sauce, mixing everything together until well combined. Bring the soup to a gentle simmer.
5. Simmer Soup: Let the soup simmer gently for 10 minutes, stirring occasionally to blend the flavors and thicken the soup slightly.
6. Finish Soup: Remove the soup from heat. Stir in the sour cream, lemon juice, fresh parsley, dill, thyme, salt, black pepper, and ground chili pepper until smooth and completely combined.
7. Rest and Serve: Allow the soup to rest for a couple of minutes to meld the flavors. Garnish with extra fresh herbs if desired and serve hot alongside crusty bread or a light salad.

Notes

• Use cremini mushrooms for the best flavor, but portobello or bella mushrooms work as well.
• For a vegetarian version, replace chicken broth with vegetable broth.
• Adjust paprika quantity according to your heat preference.
• Adding lemon juice at the end brightens up the flavors beautifully.
• Store leftovers in the refrigerator for up to 3 days and reheat gently to avoid curdling the sour cream.
• Serve with crusty bread or a fresh green salad for a complete meal.

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: Hungarian

Keywords: Hungarian mushroom soup, creamy mushroom soup, paprika soup, comfort food, cremini mushroom recipe