This Creamy Hungarian Mushroom Soup is rich, comforting, and packed with earthy mushroom flavors. With a hint of paprika and a velvety, creamy texture, it’s the perfect cozy soup for chilly days.
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Why You’ll Love This Recipe
- Deep, Rich Flavor – Paprika and mushrooms create an earthy, savory taste.
- Ultra Creamy – Sour cream makes it incredibly smooth.
- Quick & Easy – Ready in just 35 minutes.
- Perfect for Any Season – Enjoy it as a light lunch or hearty dinner.
Ingredients You’ll Need
- Butter (2 tbsp) – Adds richness.
- Onion (1, diced) – Enhances the depth of flavor.
- Garlic (3 cloves, minced) – Essential for a bold taste.
- Mushrooms (1 lb, sliced, mix of cremini & white mushrooms) – The star of the soup.
- Paprika (2 tsp) – Traditional Hungarian spice that gives warmth.
- Soy Sauce (1 tbsp) – Adds umami depth.
- All-Purpose Flour (2 tbsp) – Helps thicken the soup.
- Vegetable or Chicken Broth (4 cups) – The base of the soup.
- Milk (1 cup) – For extra creaminess.
- Sour Cream (¾ cup) – Gives a velvety finish.
- Lemon Juice (1 tbsp) – Balances the flavors.
- Fresh Dill (2 tbsp, chopped) – Traditional and aromatic.
- Salt & Black Pepper (to taste) – Enhances the flavors.
Tools You’ll Need
- Large pot or Dutch oven
- Wooden spoon
- Whisk
How to Make Creamy Hungarian Mushroom Soup
Step 1: Sauté the Aromatics
In a large pot over medium heat, melt the butter. Add the onions and sauté for 3–4 minutes until soft. Stir in the garlic and cook for another 30 seconds.
Step 2: Cook the Mushrooms
Add the sliced mushrooms and cook until they release their juices, about 7 minutes. Stir in the paprika and soy sauce.
Step 3: Thicken the Soup
Sprinkle the flour over the mushrooms and stir to coat. Cook for 1 minute, then slowly pour in the broth while whisking to prevent lumps.
Step 4: Simmer
Reduce heat and let the soup simmer for 15 minutes, allowing the flavors to develop.
Step 5: Make It Creamy
Stir in the milk and let it warm through. Remove from heat and slowly mix in the sour cream and lemon juice. Stir until smooth.
Step 6: Garnish & Serve
Season with salt, pepper, and fresh dill. Serve hot with crusty bread or a light salad.
What to Serve with This Soup
- Crusty Bread – Perfect for dipping.
- Grilled Cheese – A comforting pairing.
- Light Salad – Balances the richness.
Tips for the Best Mushroom Soup
- Use Fresh Mushrooms – A mix of cremini and white mushrooms gives the best flavor.
- Don’t Skip the Lemon Juice – It brightens the soup and balances the richness.
- For a Thicker Soup – Simmer longer or add more flour.
- Storage: Keeps in the fridge for 3 days or freeze for up to 3 months.
Can I Use Greek Yogurt Instead of Sour Cream?
Yes! Greek yogurt works as a lighter alternative with a similar tangy flavor.
Conclusion
This Creamy Hungarian Mushroom Soup is a cozy, flavorful dish that’s easy to make and full of rich, earthy goodness. Perfect for a quick meal or an elegant starter, it’s sure to become a favorite!
Preparation Time: 10 minutes
Cooking Time: 25 minutes
Cuisine: Hungarian
Nutritional Information (Per Serving)
Calories: 220 | Protein: 8g | Carbohydrates: 18g | Fat: 14g | Fiber: 3g | Sodium: 500mg
Creamy Hungarian Mushroom Soup
- Total Time: 35 minutes
Description
This Creamy Hungarian Mushroom Soup is rich, comforting, and packed with earthy mushroom flavors. With a hint of paprika and a velvety, creamy texture, it’s the perfect cozy soup for chilly days.
Subscribe to our newsletter to get this recipe delivered straight to your inbox and never miss out on delicious updates.
Ingredients
- Butter (2 tbsp) – Adds richness.
- Onion (1, diced) – Enhances the depth of flavor.
- Garlic (3 cloves, minced) – Essential for a bold taste.
- Mushrooms (1 lb, sliced, mix of cremini & white mushrooms) – The star of the soup.
- Paprika (2 tsp) – Traditional Hungarian spice that gives warmth.
- Soy Sauce (1 tbsp) – Adds umami depth.
- All-Purpose Flour (2 tbsp) – Helps thicken the soup.
- Vegetable or Chicken Broth (4 cups) – The base of the soup.
- Milk (1 cup) – For extra creaminess.
- Sour Cream (¾ cup) – Gives a velvety finish.
- Lemon Juice (1 tbsp) – Balances the flavors.
- Fresh Dill (2 tbsp, chopped) – Traditional and aromatic.
- Salt & Black Pepper (to taste) – Enhances the flavors.
Instructions
Step 1: Sauté the Aromatics
In a large pot over medium heat, melt the butter. Add the onions and sauté for 3–4 minutes until soft. Stir in the garlic and cook for another 30 seconds.
Step 2: Cook the Mushrooms
Add the sliced mushrooms and cook until they release their juices, about 7 minutes. Stir in the paprika and soy sauce.
Step 3: Thicken the Soup
Sprinkle the flour over the mushrooms and stir to coat. Cook for 1 minute, then slowly pour in the broth while whisking to prevent lumps.
Step 4: Simmer
Reduce heat and let the soup simmer for 15 minutes, allowing the flavors to develop.
Step 5: Make It Creamy
Stir in the milk and let it warm through. Remove from heat and slowly mix in the sour cream and lemon juice. Stir until smooth.
Step 6: Garnish & Serve
Season with salt, pepper, and fresh dill. Serve hot with crusty bread or a light salad.
Notes
- Use Fresh Mushrooms – A mix of cremini and white mushrooms gives the best flavor.
- Don’t Skip the Lemon Juice – It brightens the soup and balances the richness.
- For a Thicker Soup – Simmer longer or add more flour.
- Storage: Keeps in the fridge for 3 days or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Cuisine: Hungarian
