This creamy Hungarian mushroom soup is both comforting and flavorful. Earthy mushrooms are enhanced by dill’s herbaceousness and sour cream’s subtle tang, while paprika gives the fragrant soup a beautiful pink hue. This soup is a perfect choice for a chilly day.
Making the Best Mushroom Soup
A well-made soup can be a true celebration of flavor. This Hungarian mushroom soup stands out with its rich and satisfying taste. Here’s how to ensure it’s perfect every time:
- Choose Quality Mushrooms: Select firm, clean mushrooms. Cremini mushrooms are a great choice for their meaty texture and dark color, but white button mushrooms will also work.
- Sauté with Patience: Take your time when sautéing the onions and mushrooms. Allow the heat and butter to draw out their natural juices and develop a rich, dark (but not burnt) caramelization. This step is crucial for flavor development.
- Don’t Skimp on Dairy: Use full-fat sour cream and milk for a decadent richness. The small amount added makes a big difference in the soup’s comforting texture.
The Magic of Hungarian Paprika
Paprika, made from dried and ground peppers, is a key ingredient in Hungarian cuisine. It’s what makes this mushroom soup distinctly Hungarian. However, not all paprika is the same.
- Hungarian Sweet Paprika: This is the classic choice for this soup. Look for it labeled as “Hungarian sweet paprika” in your local grocery store.
- Hungarian Half-Sharp Paprika: If you prefer a little heat, this is a slightly spicier version of the sweet paprika.
- Spanish Paprika (Pimenton): While delicious and smoky, Spanish paprika is made from a different type of pepper and is not the right choice for this Hungarian mushroom soup.
A Perfect Meatless Meal
This creamy Hungarian mushroom soup is an ideal weeknight dinner, especially for Meatless Mondays. Serve it with crusty bread or herby rolls for a more substantial meal. A refreshing cucumber salad provides a wonderful contrast to the soup’s richness.
Hungarian Mushroom Soup Super Easy
This creamy Hungarian mushroom soup is both comforting and flavorful.
Ingredients
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4 tbsp salted butter
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1 large yellow onion, chopped
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1 lb cremini ,mushrooms, sliced
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2 cups chicken or vegetable stock
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½ cup dry white wine
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2 tsp dried dill
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2 tsp fresh thyme, minced
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2 tsp paprika
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1 tbsp Worcestershire sauce
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1 tsp kosher salt
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3 tbsp all-purpose flour
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1 cup whole milk
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¼ cup sour cream
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1 tbsp lemon juice (optional)
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2 tbsp fresh parsley, chopped (optional)
Directions
- Sauté the Vegetables – Melt butter in a large pot over medium heat. Add onions and mushrooms, cooking until onions are soft and translucent (about 8 minutes).
- Simmer the Soup – Stir in stock, wine, dill, thyme, paprika, Worcestershire, and salt. Bring to a boil, then reduce to a simmer. Let cook for 10 minutes until the liquid reduces by ⅓.
- Thicken the Soup – In a small bowl, whisk flour into milk until smooth. Stir into the soup and cook until thickened (about 10 minutes).
- Finish with Creaminess – Over low heat, stir in sour cream and lemon juice until fully incorporated.
- Serve & Garnish – Divide into bowls and top with fresh parsley. Enjoy warm!
Notes
- Doubling the Recipe? This yields 5 cups. If serving 4 as a main dish, double the ingredients.
Freezing Instructions – Cool completely and store in an airtight container for up to 1 month. Thaw in the fridge 24 hours before reheating. Stir well as it comes together while warming.
Customize It – Add extra paprika for a smokier taste or a splash of cream for a richer texture.
Nutrition Facts
4 servings per container
- Amount Per ServingCalories300
- % Daily Value *
- Total Fat 17g22%
- Cholesterol 43mg15%
- Sodium 593mg26%
- Protein 11g22%
