Name: Hungarian Mushroom Soup Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Hungarian
Ingredients: 1 pound sliced fresh button mushrooms (reserve 3/4 cup for garnish); 3/4 cup sliced fresh button mushrooms (for garnish); 4 tablespoons unsalted butter; 2 cups diced onions; 2 teaspoons dried dill; 1 tablespoon sweet Hungarian paprika; 1 tablespoon soy sauce; 2 cups broth of choice (chicken or vegetable); 1 cup whole milk; 1/2 cup sour cream; 2 tablespoons cornstarch; 2 teaspoons lemon juice; 1/5 cup chopped fresh parsley; Salt and pepper to taste

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Introduction

Enjoy the warm and comforting flavors of Hungarian Mushroom Soup, a dish that takes you on a culinary journey to Hungary. This creamy and flavorful soup combines earthy mushrooms with the vibrant taste of paprika for a truly satisfying meal.

A white bowl filled with creamy light beige mushroom soup with a smooth texture, topped in the center by three lightly browned sautéed mushroom slices layered on each other, garnished with small green herb leaves, and sprinkled with black pepper flakes scattered across the soup's surface. The bowl sits on a white marbled surface with out-of-focus green leaves and small white bowls blurred in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound of sliced fresh button mushrooms, reserve 3/4 cup for garnish
4 tablespoons of unsalted butter
2 cups of diced onions
2 teaspoons of dried dill
1 tablespoon of sweet Hungarian paprika
1 tablespoon of soy sauce
1 cup of whole milk
1/2 cup of sour cream
2 cups of broth of choice (chicken or vegetable)
2 tablespoons of cornstarch
2 teaspoons of lemon juice
1/5 cup of chopped parsley
Salt and pepper to taste

Instructions

Step 1: In a large pot, melt the unsalted butter over medium heat.
Step 2: Add diced onions and sauté until they become translucent.
Step 3: Stir in sliced mushrooms (excluding the reserved 3/4 cup) and cook until they release moisture and start to brown.
Step 4: Sprinkle dried dill, Hungarian sweet paprika, and soy sauce over the mushroom mixture. Stir to combine.
Step 5: Pour in the broth and bring the mixture to a gentle simmer.
Step 6: In a separate bowl, whisk together cornstarch and a small amount of cold water to create a smooth paste. Add this mixture to the pot, stirring continuously until the soup thickens.
Step 7: Pour in the whole milk and let the soup simmer for a few more minutes.
Step 8: Reduce the heat to low and add sour cream and lemon juice, stirring until well blended.
Step 9: Season the soup with salt and ground black pepper, adjusting to taste.
Step 10: In a separate pan, sauté the reserved 3/4 cup of sliced mushrooms until golden and set them aside for garnish.
Step 11: Ladle the soup into serving bowls, and garnish each bowl with the sautéed mushrooms and chopped parsley.
Step 12: Serve the Hungarian mushroom soup warm and enjoy!

Tips & Variations

For a richer flavor, use homemade or high-quality broth.
Substitute sour cream with Greek yogurt for a lighter option.
Add a splash of white wine before simmering for extra depth.
Use cremini or shiitake mushrooms for a more robust taste.

Storage

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

How to Serve

A white bowl holds creamy beige mushroom soup with a smooth texture, topped neatly in the center by three golden-brown sautéed mushroom slices and garnished with fresh green herb leaves. A light sprinkle of black pepper dots the soup surface, with a glossy shine reflecting soft light on a white marbled surface. In the blurred background, there is a white bowl with shredded cheese and some green plants. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup vegan?

Yes, substitute the butter with olive oil, use vegetable broth, and replace sour cream with a plant-based alternative like cashew cream or coconut yogurt.

Can I freeze Hungarian Mushroom Soup?

It’s best to avoid freezing soups with sour cream as the texture can become grainy upon thawing. If you plan to freeze, omit the sour cream and add it fresh when reheating.