Hungarian Mushroom Soup Recipe

Hungarian mushroom soup is a creamy, comforting dish packed with earthy mushrooms, rich paprika, and tangy sour cream. This cozy soup is inspired by Hungarian flavors and makes an excellent choice for a hearty appetizer or a filling main dish. It’s easy to prepare, rich in flavor, and perfect for chilly days. Let’s explore how to make this delicious and satisfying soup.

Ingredients

Core Ingredients:

• 2 tablespoons butter
• 1 medium onion, diced
• 1 lb mushrooms (white button, cremini, or a mix), sliced
• 2 garlic cloves, minced
• 2 teaspoons sweet Hungarian paprika (or regular paprika)
• 1 teaspoon dried dill
• 3 cups chicken or vegetable broth
• 1 cup whole milk (or plant-based milk for a dairy-free option)
• ½ cup sour cream
• 3 tablespoons all-purpose flour (or gluten-free flour for a GF version)
• 1 tablespoon soy sauce
• 1 teaspoon lemon juice
• Salt and black pepper to taste

Optional Additions:

• ½ cup heavy cream (for extra richness)
• 1 teaspoon hot paprika or cayenne (if you like a spicy kick)
• Fresh parsley, chopped, for garnish

Instructions

Step 1: Sauté the Mushrooms and Onions

1. In a large pot, melt the butter over medium heat.
2. Add the diced onion and sauté for 5 minutes until softened and translucent.
3. Add the sliced mushrooms to the pot and cook for 8-10 minutes, stirring occasionally, until the mushrooms release their juices and begin to brown.
4. Stir in the minced garlic and cook for another 1-2 minutes.

Step 2: Add Seasonings and Broth

1. Sprinkle the paprika and dried dill over the mushrooms and onions. Stir well to coat the mixture evenly.
2. Pour in the chicken or vegetable broth, scraping the bottom of the pot to deglaze and incorporate all the flavorful bits.
3. Bring the soup to a gentle simmer, then reduce the heat to low.

Step 3: Make the Creamy Base

1. In a small bowl, whisk together the milk and flour until smooth (no lumps).
2. Slowly pour the milk-flour mixture into the soup, stirring constantly to prevent clumping.
3. Simmer the soup for 5-7 minutes, stirring occasionally, until it begins to thicken.

Step 4: Add Sour Cream and Final Touches

1. In a separate bowl, whisk the sour cream with a ladle of hot soup broth to temper it and prevent curdling.
2. Stir the tempered sour cream back into the soup.
3. Add the soy sauce, lemon juice, and adjust seasoning with salt and black pepper to taste.

Step 5: Serve

1. Ladle the soup into bowls and garnish with fresh parsley.
2. Serve warm with crusty bread or a side salad for a complete meal.

Serving and Storage Tips

Serving:

• Serve the soup warm with crusty bread, garlic bread, or buttered rolls to soak up the creamy broth.
• Pair it with a fresh green salad for a balanced meal.

Storage:

• Refrigerator: Store leftovers in an airtight container in the fridge for up to 3 days.
• Freezer: The soup can be frozen for up to 2 months, but the texture may change slightly due to the dairy. If freezing, leave out the sour cream and add it after reheating.
• Reheating: Reheat gently on the stovetop over low heat, stirring occasionally, to prevent curdling.

Helpful Notes

1. Choosing Mushrooms: White button mushrooms or cremini are the most common choices, but feel free to experiment with shiitake or wild mushrooms for a more complex flavor.
2. Thicker Soup: For a thicker consistency, use an immersion blender to puree part of the soup before adding the sour cream.
3. Paprika Variations: Sweet Hungarian paprika is traditional, but you can add smoked paprika for a slightly smoky flavor.
4. Dairy-Free Option: Use plant-based butter, milk, and sour cream to make the soup vegan-friendly.
5. Gluten-Free: Substitute all-purpose flour with a gluten-free alternative like rice flour or cornstarch.

Tips from Well-Known Chefs

• Chef Yotam Ottolenghi: “Enhance the soup’s earthy flavor by adding a small splash of sherry or white wine while cooking the mushrooms.”
• Chef Rachael Ray: “When making creamy soups, always temper the sour cream or dairy to prevent it from separating or curdling.”
• Chef Gordon Ramsay: “Season the soup in layers. Start with the mushrooms and onions, and adjust the seasoning again after adding the broth and sour cream.”

Frequently Asked Questions

1. Can I use Greek yogurt instead of sour cream?

Yes! Greek yogurt is a great substitute for sour cream and adds a similar tangy flavor.

2. What type of mushrooms should I use?

White button or cremini mushrooms are classic choices, but shiitake or wild mushrooms add a deeper, more complex flavor.

3. Can I make this soup vegan?

Absolutely! Use plant-based butter, milk, and sour cream, and ensure your broth is vegetable-based.

4. How can I make this soup spicier?

Add a teaspoon of hot paprika, cayenne pepper, or a pinch of red pepper flakes for heat.

5. What can I serve with this soup?

Crusty bread, garlic bread, or a side of buttered noodles complement the creamy broth perfectly.

6. Can I use fresh dill instead of dried?

Yes, substitute 1 teaspoon of dried dill with 1 tablespoon of chopped fresh dill. Add it near the end of cooking for the best flavor.

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

Temper the sour cream by whisking it with a ladle of hot soup before adding it back to the pot. Avoid boiling the soup after adding sour cream.

8. Can I make this soup ahead of time?

Yes, but for the best texture, add the sour cream just before serving. The flavors develop beautifully overnight!

9. What’s the difference between sweet and smoked paprika?

Sweet paprika is mild and slightly sweet, while smoked paprika has a smoky flavor. Either works well in this recipe, depending on your preference.

10. Can I freeze the soup with dairy in it?

It’s better to freeze the soup without the sour cream and add it after reheating to maintain the best texture.