Print

Hungarian Mushroom Soup Recipe

Print Recipe

★★★★★

4.9 from 68 reviews

Hungarian Mushroom Soup is a warm, comforting dish that combines earthy mushrooms with spicy Hungarian paprika and creamy sour cream. This hearty soup features sautéed onions and mushrooms simmered in broth, thickened with a cornstarch slurry, and enriched with milk and sour cream for a velvety texture. Garnished with golden sautéed mushrooms and fresh parsley, it offers a rich and flavorful taste of Hungarian cuisine perfect for cool days or whenever you crave a satisfying mushroom soup.

Ingredients

Scale

Mushrooms and Garnish

  • 1 pound sliced fresh button mushrooms (reserve 3/4 cup for garnish)
  • 3/4 cup sliced fresh button mushrooms (for garnish)

Base Ingredients

  • 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)

Dairy and Thickening

  • 1 cup whole milk
  • 1/2 cup sour cream
  • 2 tablespoons cornstarch

Finishing Touches

  • 2 teaspoons lemon juice
  • 1/5 cup chopped fresh parsley
  • Salt and pepper to taste

Instructions

  1. Melt Butter: In a large pot, melt the unsalted butter over medium heat until fully melted and hot.
  2. Sauté Onions: Add the diced onions to the butter and sauté them until they become translucent, usually about 5 minutes, ensuring they soften and release their flavor.
  3. Cook Mushrooms: Add the sliced mushrooms to the pot (except the reserved 3/4 cup) and cook them until they release their moisture and start to brown, about 7-10 minutes, stirring occasionally.
  4. Add Seasonings: Sprinkle in the dried dill weed, sweet Hungarian paprika, and soy sauce over the mushroom mixture, stirring thoroughly to combine all flavors.
  5. Simmer with Broth: Pour in the vegetable or chicken broth and bring the soup mixture to a gentle simmer over medium heat.
  6. Thicken Soup: In a separate bowl, whisk the cornstarch with a small amount of cold water to form a smooth paste, then slowly add this slurry to the simmering soup, stirring continuously until it thickens slightly.
  7. Add Milk: Stir in the whole milk and let the soup continue to simmer for a few more minutes to blend the flavors and warm through.
  8. Incorporate Sour Cream and Lemon: Lower the heat to low and mix in the sour cream and lemon juice gradually, stirring until the soup becomes creamy and well combined.
  9. Season to Taste: Add salt and ground black pepper to taste, adjusting seasonings to your preference.
  10. Sauté Garnish Mushrooms: In a separate pan, sauté the reserved 3/4 cup of sliced mushrooms in a little butter or oil over medium heat until golden brown, then set aside for garnish.
  11. Serve: Ladle the soup into bowls and garnish each serving with the sautéed mushrooms and chopped fresh parsley.
  12. Enjoy: Serve the Hungarian mushroom soup warm for a delicious and comforting meal.

Notes

  • For a vegetarian version, use vegetable broth and ensure the sour cream is vegetarian-friendly.
  • Use fresh parsley for garnish to add color and a subtle freshness to the soup.
  • Adjust the amount of paprika to control the level of smoky flavor and spiciness.
  • Sautéing the garnish mushrooms separately enhances their texture and flavor as a contrast to the creamy soup.
  • This soup can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.

Keywords: Hungarian mushroom soup, creamy mushroom soup, paprika mushroom soup, sour cream soup, traditional Hungarian recipes, comforting mushroom soup

Find it online: https://todayfoodrecipe.com/hungarian-mushroom-soup-recipe/