Hungarian Mushroom Soup Recipe

Introduction

Hungarian Mushroom Soup is a comforting and flavorful dish featuring a medley of mushrooms simmered in a rich, paprika-spiced broth. With creamy sour cream and fresh herbs, this soup brings warmth and depth perfect for any season.

Ingredients

• 3 tablespoons unsalted butter
• 1 sweet onion, diced
• 1 1/2 pounds cremini mushrooms, sliced
• 4 ounces shiitake mushrooms, stemmed and diced
• 1/2 cup dry white wine
• 4 cups vegetable stock
• 2 tablespoons reduced sodium soy sauce
• 2 teaspoons Hungarian or sweet paprika
• 1 1/2 teaspoons dried dill
• 5 sprigs fresh thyme
• 1 bay leaf
• 3 tablespoons all-purpose flour
• 1 1/2 cups whole milk
• 1/4 cup sour cream
• 2 teaspoons lemon zest
• 1 tablespoon freshly squeezed lemon juice
• 2 tablespoons chopped fresh parsley leaves
• Kosher salt and freshly ground black pepper, to taste

Instructions

1. Step 1: Melt butter in a large stockpot or Dutch oven over medium heat. Add diced onion and both types of mushrooms, cooking and stirring occasionally until tender and mushrooms begin to brown, about 16 to 20 minutes.
2. Step 2: Pour in the white wine, scraping any browned bits from the bottom of the pot to incorporate flavor.
3. Step 3: Add the vegetable stock, soy sauce, paprika, dried dill, fresh thyme sprigs, and bay leaf. Bring the mixture to a boil.
4. Step 4: Reduce heat to a simmer and cook until the soup slightly reduces and flavors meld, about 15 to 20 minutes.
5. Step 5: In a small bowl, whisk together the flour and whole milk until smooth. Gradually stir this mixture into the soup and cook until it thickens, about 10 minutes.
6. Step 6: Lower the heat to low. Stir in the sour cream, lemon zest, lemon juice, and chopped parsley. Season with salt and freshly ground black pepper to taste.
7. Step 7: Remove the thyme sprigs and bay leaf before serving. Serve the soup hot.

Tips & Variations

• For extra depth, use a mix of wild mushrooms or add a splash of sherry instead of white wine.
• If you prefer a richer soup, substitute whole milk with half-and-half or cream.
• Omit soy sauce for a gluten-free version and season with a pinch of smoked salt for added flavor.
• Garnish with additional fresh herbs or a dollop of sour cream for presentation.

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 avoid curdling the sour cream. Avoid freezing as the dairy may separate upon thawing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of mushrooms?

Yes, you can substitute or combine different mushrooms like button, portobello, or oyster mushrooms depending on your preference and availability.

Is this soup suitable for vegans?

This recipe contains butter and sour cream, which are not vegan. You can substitute with vegan butter and a dairy-free sour cream alternative to make it vegan-friendly.

Hungarian Mushroom Soup Recipe

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★★★★★

4.8 from 84 reviews

This Hungarian Mushroom Soup is a hearty and comforting dish featuring a rich blend of cremini and shiitake mushrooms simmered in a flavorful broth infused with Hungarian paprika, fresh herbs, and a creamy finish of sour cream and lemon. Perfect for a cozy meal, this soup balances earthiness with bright citrus notes and a velvety texture.

• Author: Rita
• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 5 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Hungarian
• Diet: Vegetarian

Ingredients

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Mushrooms and Aromatics

• 3 tablespoons unsalted butter
• 1 sweet onion, diced
• 1 1/2 pounds cremini mushrooms, sliced
• 4 ounces shiitake mushrooms, stemmed and diced

Liquids and Seasonings

• 1/2 cup dry white wine
• 4 cups vegetable stock
• 2 tablespoons reduced sodium soy sauce
• 2 teaspoons Hungarian or sweet paprika
• 1 1/2 teaspoons dried dill
• 5 sprigs fresh thyme
• 1 bay leaf

Thickening and Finishing

• 3 tablespoons all-purpose flour
• 1 1/2 cups whole milk
• 1/4 cup sour cream
• 2 teaspoons lemon zest
• 1 tablespoon freshly squeezed lemon juice
• 2 tablespoons chopped fresh parsley leaves
• Kosher salt and freshly ground black pepper, to taste

Instructions

1. Sauté Mushrooms and Onion: Melt the butter in a large stockpot or Dutch oven over medium heat. Add the diced onion and both types of mushrooms. Cook, stirring occasionally, until the mushrooms become tender and begin to brown, about 16 to 20 minutes, developing rich flavor and texture.
2. Deglaze with Wine: Pour in the dry white wine, stirring and scraping up any browned bits stuck to the bottom of the pot. This adds depth and complexity to the soup base.
3. Add Broth and Seasonings: Stir in the vegetable stock, reduced sodium soy sauce, Hungarian paprika, dried dill, fresh thyme sprigs, and bay leaf. These ingredients create the aromatic profile essential to Hungarian cuisine.
4. Simmer and Reduce: Bring the mixture to a boil, then reduce heat to maintain a gentle simmer. Allow it to cook for 15 to 20 minutes until the soup slightly reduces and flavors meld together beautifully.
5. Prepare and Add Thickener: In a separate small bowl, whisk the flour and whole milk until smooth. Gradually stir this mixture into the soup and cook for about 10 minutes until the soup thickens to a creamy consistency.
6. Finish with Cream and Citrus: Lower the heat to low and stir in the sour cream, lemon zest, lemon juice, and chopped fresh parsley. Season the soup with kosher salt and freshly ground black pepper to taste, balancing richness with brightness.
7. Serve Immediately: Ladle the soup into bowls and serve hot, garnished if desired with extra parsley or a dollop of sour cream for an inviting presentation.

Notes

• You can substitute cremini mushrooms with button or portobello mushrooms if desired.
• For a vegan modification, replace butter and sour cream with plant-based alternatives and use non-dairy milk.
• Adjust the paprika quantity depending on how smoky or mild you prefer the soup.
• Wine can be omitted and replaced with additional vegetable stock for a non-alcoholic version.
• Leftover soup can be refrigerated for up to 3 days and reheated gently on the stove.

Keywords: Hungarian mushroom soup, creamy mushroom soup, paprika soup, vegetarian soup, comfort food