This Hungarian Mushroom Soup is a warm hug in a bowl! Creamy with mushrooms and a hint of paprika, it’s a delightful dish for cozy days.
Whenever I make it, my kitchen smells amazing! Serve it with some crusty bread, and it’s a perfect way to enjoy a chilly evening. Yum!
Key Ingredients & Substitutions
Butter: I use unsalted butter for a cleaner taste. If you’re vegan or dairy-free, coconut oil or olive oil makes a great substitute.
Onions: A medium onion adds sweetness and depth. You could try shallots for a milder flavor or even green onions for a fresh twist.
Mushrooms: Fresh is best! While cremini or button mushrooms work well, feel free to mix in shiitake or portobello for a richer taste. If you can’t find fresh, canned mushrooms are a backup option.
Hungarian Paprika: This spice gives the soup its signature flavor. If you don’t have it, try regular sweet paprika, but it won’t have quite the same depth. If you love a spicy kick, add a dash of cayenne pepper instead.
Sour Cream: Traditional but you can swap with Greek yogurt for a tangy flavor, or cashew cream for a vegan option. It’ll still provide that creamy consistency!
How Do I Achieve the Right Texture for My Soup?
Getting the soup’s texture just right can be the trickiest part. You want it creamy but not too thick. Here’s how to do it:
- Cook the mushrooms until well softened. This releases their moisture and adds intensity.
- When mixing the flour and sour cream, make sure it’s smooth to avoid lumps. Temper it with hot soup before adding it back to prevent curdling.
- Simmer on low heat after adding the sour cream mixture. This allows it to thicken gradually without boiling. If it gets too thick, just stir in a splash of broth!
Being patient while cooking will give you that perfect creamy soup everyone will love!
Hungarian Mushroom Soup
Ingredients You’ll Need:
For The Soup:
- 2 tablespoons butter
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 1 lb (450g) fresh mushrooms, sliced (such as cremini or button mushrooms)
- 1 teaspoon sweet Hungarian paprika
- 1/4 teaspoon smoked paprika (optional for depth)
- 4 cups (1 liter) mushroom broth or vegetable broth
For The Creamy Mixture:
- 1/2 cup sour cream
- 2 tablespoons all-purpose flour
For Garnishing:
- Salt and black pepper to taste
- Fresh thyme or chopped fresh dill for garnish
- Crusty bread, for serving
How Much Time Will You Need?
You’ll need about 15 minutes for prep and 30 minutes for cooking, making it a total of about 45 minutes to enjoy your delicious Hungarian mushroom soup.
Step-by-Step Instructions:
1. Sautéing the Base:
In a large pot, melt the butter over medium heat. Once melted, add the finely chopped onion. Sauté until the onion becomes soft and translucent, which should take about 5 minutes. Next, add the minced garlic and cook for an additional minute until it becomes fragrant. This creates a delightful base for your soup!
2. Cooking the Mushrooms:
Add the sliced mushrooms to the pot. Cook them, stirring occasionally, until they release their moisture and become soft. This should take around 7-8 minutes. You’ll notice the mushrooms shrinking and becoming tender—this is what you want!
3. Adding Spices:
Once the mushrooms are cooked, sprinkle the sweet Hungarian paprika and the optional smoked paprika over the mushrooms. Stir well to coat the mushrooms evenly, then cook for about 30 seconds. This helps to bloom the spices, releasing their full flavor into the soup.
4. Simmering the Soup:
Pour in the mushroom broth and bring the mixture to a boil. After it starts boiling, reduce the heat to a simmer and let it cook for about 15 minutes. This will help develop the flavors nicely!
5. Making It Creamy:
In a small bowl, mix the flour with the sour cream until it’s smooth. To prevent curdling, gradually add a few ladlefuls of hot soup to this mixture, whisking it continuously. This process is called tempering and ensures a creamy soup without lumps.
6. Finishing Touches:
Stir the tempered sour cream and flour mixture back into the soup. Cook on low heat for another 5-7 minutes until the soup thickens slightly. Be careful not to boil it at this stage, as it could curdle!
7. Season and Serve:
Taste the soup and add salt and black pepper as needed. It’s ready to be served! Pour the soup into bowls, garnish with fresh thyme or dill, and enjoy alongside slices of crusty bread for the perfect meal.
Enjoy this rich, creamy, and comforting Hungarian mushroom soup on chilly days—it’s sure to warm your heart!
Can I Use Different Types of Mushrooms?
Absolutely! While cremini and button mushrooms work well, you can mix in shiitake or portobello for added flavor. Just make sure all mushrooms are fresh for the best texture and taste.
How Can I Make This Soup Vegan?
To make the soup vegan, simply substitute the butter with olive oil, the sour cream with a dairy-free alternative like coconut cream or cashew cream, and make sure to use plant-based broth.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm it gently on the stove or in the microwave, stirring occasionally to ensure even heating.
What Do I Serve with Hungarian Mushroom Soup?
This soup pairs wonderfully with crusty bread for dipping. You can also serve it alongside a fresh salad or over cooked grains like rice for a heartier meal.
