Hungarian Mushroom Soup Recipe

Hungarian Mushroom Soup is a hearty, velvety dish packed with earthy mushrooms, a hint of paprika, and a creamy, tangy finish from sour cream and dill. This soup embodies warmth and comfort, perfect for a cozy dinner or as a starter for a special occasion. With its rich flavors and easy preparation, it’s bound to become a favorite in your recipe rotation.

Ingredients

For the Soup:

• 2 tablespoons butter
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 lb fresh mushrooms (such as cremini, button, or baby bella), sliced
• 2 teaspoons Hungarian paprika (sweet or smoked)
• 1 teaspoon dried thyme
• 1 teaspoon dried dill (or 2 teaspoons fresh dill, chopped)
• 4 cups chicken or vegetable broth
• 1 cup whole milk
• 1 cup sour cream
• 3 tablespoons all-purpose flour
• 2 tablespoons soy sauce
• Salt and pepper to taste

Optional Garnishes:

• Fresh parsley or dill, chopped
• Croutons or crusty bread
• A dollop of sour cream

Step-by-Step Instructions

Step 1: Sauté the Aromatics

1. In a large pot, melt the butter over medium heat.
2. Add the chopped onion and sauté for 3–4 minutes until translucent.
3. Stir in the minced garlic and cook for another minute until fragrant.

Step 2: Cook the Mushrooms

1. Add the sliced mushrooms to the pot and sauté for 7–8 minutes, stirring occasionally, until the mushrooms release their moisture and begin to brown.
2. Sprinkle in the paprika, thyme, and dill, stirring well to coat the mushrooms with the spices.

Step 3: Add the Broth

1. Pour in the chicken or vegetable broth and bring the mixture to a gentle boil.
2. Reduce the heat to a simmer and let it cook for 10–12 minutes, allowing the flavors to meld.

Step 4: Make the Creamy Base

1. In a small bowl, whisk the flour into the milk until smooth. Slowly pour the mixture into the soup, stirring constantly to prevent lumps.
2. Cook the soup for another 5 minutes, stirring occasionally, until it thickens slightly.

Step 5: Add the Sour Cream and Soy Sauce

1. Reduce the heat to low. Stir in the sour cream and soy sauce until well incorporated.
2. Taste the soup and adjust the seasoning with salt and pepper as needed.

Step 6: Serve and Garnish

1. Ladle the soup into bowls and garnish with fresh dill, parsley, or a dollop of sour cream.
2. Serve hot with crusty bread or a side salad.

Serving and Storage Tips

Serving:

• Pairs well with: Warm, crusty bread or a light cucumber salad.
• Portion size: This recipe makes 4–6 servings.

Storage:

• Refrigerate: Store leftover soup in an airtight container for up to 3 days.
• Freeze: The soup can be frozen, but the texture may change slightly due to the dairy. To freeze, cool completely and store in a freezer-safe container for up to 2 months.

Reheating:

• Reheat gently on the stovetop over low heat, stirring frequently. Avoid boiling to prevent the sour cream from curdling.

Helpful Notes

• Mushroom Variety: Use a mix of mushrooms like shiitake, oyster, or portobello for a deeper, more complex flavor.
• Thickening Tip: For a thicker soup, add an extra tablespoon of flour or blend a small portion of the soup with an immersion blender.
• Paprika Choice: Sweet Hungarian paprika is traditional, but you can use smoked paprika for a bolder, more robust flavor.
• Dairy-Free Version: Substitute the butter with olive oil, milk with a plant-based alternative, and sour cream with cashew cream or a dairy-free yogurt.

Tips from Well-Known Chefs

• Chef Julia’s Tip: “Sauté the mushrooms until they’re deeply golden for maximum umami flavor.”
• Chef László’s Tip: “Use authentic Hungarian paprika for the most authentic flavor—it makes all the difference.”
• Chef Anna’s Tip: “Adding a splash of dry white wine while sautéing the mushrooms adds a subtle layer of sophistication.”

Frequently Asked Questions

1. What makes this soup Hungarian?

The use of Hungarian paprika and dill is what gives this soup its distinct Hungarian flavor profile.

2. Can I make this soup gluten-free?

Yes! Replace the all-purpose flour with a gluten-free flour blend or cornstarch.

3. What if I don’t have sour cream?

You can use plain Greek yogurt or crème fraîche as a substitute.

4. Can I add protein to this soup?

Absolutely! Shredded chicken or diced tofu works well.

5. Is this soup vegetarian?

It can be! Simply use vegetable broth instead of chicken broth and skip any meat additions.

6. Can I use dried mushrooms?

Yes, but rehydrate them in warm water first and add the soaking liquid to the soup for extra flavor.

7. How do I prevent the sour cream from curdling?

Stir the sour cream into the soup over low heat and never let the soup boil after adding it.

8. Can I make this soup ahead of time?

Yes! Hungarian Mushroom Soup tastes even better the next day as the flavors deepen.

9. What sides go best with this soup?

A simple green salad, buttered noodles, or garlic bread complement this soup perfectly.

10. Can I omit the soy sauce?

Yes, but it adds depth and umami to the flavor. If skipping, consider adding a splash of Worcestershire sauce.