Hungarian Mushroom Soup

Hungarian Mushroom Soup

This Hungarian Mushroom Soup is your answer for a warming, flavorful meal that comes together in one pot in just 45 minutes, making it a perfect pick for both weeknight dinners and leisurely weekends. With its easy steps, this soup is a hit for cooks of all skill levels.

You’ll love this recipe if you enjoy soups like Chicken Corn Soup and Creamy Italian Sausage Soup.

Garnished Hungarian mushroom soup in a bowl with a spoon.

Designed for ease and convenience, this recipe has straightforward instructions and can be prepared with minimal kitchen tools.

It’s an ideal recipe to make for both beginner cooks and seasoned chefs.

Garnished Hungarian mushroom soup in a bowl with a spoon.

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💛 Why you’ll love this recipe

  • It’s easy to whip up and perfect for cooks of all skill levels.
  • Prepared in just one pot.
  • Can be prepped and ready to serve in 45 minutes.
  • Stores well in the refrigerator and can be frozen for later.

➡ Ingredients

Labeled ingredients for the Hungarian mushroom soup recipe.

⏲ How to make Hungarian mushroom soup

This is an overview of the recipe’s instructions. The full instructions can be found in the recipe card at the bottom of this post.

  • Melt Butter and Sauté Onions: In a large pot or Dutch oven on the stovetop over medium heat, melt the butter. Add chopped onions and sauté until they become translucent, about 3-4 minutes.
  • Cook Mushrooms: Stir in the sliced mushrooms and cook until they have softened and released their moisture, about 5-6 minutes, stirring occasionally.
  • Add Flour: Sprinkle flour over the mushrooms and onions, stirring well to coat everything evenly. Cook for an additional 1 minute.
  • Pour and Simmer Broth: Pour in the broth and stir to combine. Reduce the stovetop heat to low and simmer for 10 minutes, stirring occasionally.
  • Prepare Dairy Mixture: While soup simmers, in a separate bowl, whisk together the sour cream and milk until smooth.

Recipe Tip: Don’t use low-fat dairy. Instead, use full-fat sour cream and whole milk to result in the creamiest texture for the soup.

  • Add Spices and Dairy: After simmering for 10 minutes, stir in the paprika, dill, salt, thyme, and pepper. Gradually add the dairy mixture to the soup, stirring continuously to incorporate it well. Increase stovetop heat to medium-low and simmer the soup for an additional 5-7 minutes (avoid boiling to prevent the soup from curdling).
  • Check Seasoning: Check the seasoning and add more, if desired.
  • Garnish and Serve: Ladle the soup into bowls, garnish with chopped parsley and pepper, then serve.
The step-by-step process of how to make Hungarian mushroom soup.
The step-by-step process of how to make Hungarian mushroom soup.

👉 Ingredient substitution suggestions

  • Unsalted Butter: You can substitute with olive oil or avocado oil for a dairy-free option.
  • Yellow Onion: Use white onions or shallots.
  • Vegetable Broth or Chicken Broth: Beef broth or mushroom broth can be used as alternatives.
  • Sour Cream: Greek yogurt or crème fraîche can be used for a different tangy element.
  • Dried Dill Weed: Fresh dill can be used; use three times the quantity for a similar flavor.
  • Hungarian Paprika: Ground paprika or smoked paprika can be used as a substitute, though the flavor profile will differ slightly. For a touch of heat, consider adding a pinch of ground cayenne pepper.

✨ Variations

  • Incorporate some chopped spinach or kale for added nutrients.
  • Add some protein like shredded chicken or tofu cubes for a more filling meal.
  • Add a dollop of crème fraîche for extra creaminess.
  • Stir in a teaspoon of red pepper flakes or a dash of hot sauce for a spicier kick.
  • Top with grated cheese, like Gruyère or Parmesan, just before serving.

〰 How to serve

💬 FAQs

Is Hungarian paprika different than regular sweet paprika?

Hungarian paprika and sweet paprika may seem similar, but subtle differences really set them apart. Sweet paprika is generally mild with a sweet red pepper flavor. Hungarian paprika comes in various heat levels and is known to have a deeper, more complex flavor profile that can range from sweet to smoky and spicy. In this recipe, the Hungarian paprika adds an authentic touch, but know that you can use sweet or smokey paprika instead, and the recipe will still work.

How should Hungarian mushroom soup be stored?

Store the soup in an airtight container in the fridge for up to 3 days or freeze in the freezer for up to 2 months. Note that freezing will likely alter the texture of the soup.

How should the frozen Hungarian mushroom soup be thawed after being frozen?

Thaw the frozen soup overnight in the fridge or use the defrost function on your microwave.
Reheat the soup on the stove over low heat, stirring occasionally, until warmed through. If needed, whisk to reincorporate ingredients and improve the texture.

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Garnished Hungarian mushroom soup in a bowl with a spoon.

Hungarian Mushroom Soup


  • Author: Sara Nelson
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 8 servings
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Hungarian
  • Diet: Vegetarian

Description

This Hungarian Mushroom Soup is your answer for a warming, flavorful meal that comes together in one pot in just 45 minutes, making it a perfect pick for both weeknight dinners and leisurely weekends. With its easy steps, this soup is a hit for cooks of all skill levels.


Ingredients

Optional Garnishes:

  • Chopped fresh parsley
  • Freshly-cracked pepper


Instructions

  1. Melt Butter and Sauté Onions: In a large pot or Dutch oven on the stovetop over medium heat, melt butter. Add chopped onions and sauté until they become translucent, about 3-4 minutes.
  2. Cook Mushrooms: Stir in sliced mushrooms and cook until they have softened and released their moisture, about 5-6 minutes, stirring occasionally.
  3. Add Flour: Sprinkle flour over mushrooms and onions, stirring well to coat everything evenly. Cook for an additional 1 minute.
  4. Pour and Simmer Broth: Pour in broth and stir to combine. Reduce stovetop heat to low and simmer for 10 minutes, stirring occasionally.
  5. Prepare Dairy Mixture: While soup simmers, in a separate bowl, whisk together sour cream and milk until smooth.
  6. Add Spices and Dairy: After simmering for 10 minutes, stir in paprika, dill, salt, thyme, and pepper. Gradually add dairy mixture to the soup, stirring continuously to incorporate it well. Increase stovetop heat to medium-low and simmer soup for an additional 5-7 minutes (avoid boiling to prevent curdling).
  7. Check Seasoning: Check seasoning and add more, if desired.
  8. Garnish and Serve: Ladle soup into bowls, garnish with chopped parsley and pepper, then serve.

Recipe Notes:

Storage Instructions: Store the soup in an airtight container in the fridge for up to 3 days or freeze in the freezer for up to 2 months. Note that freezing will likely alter the texture of the soup.

Thawing and Reheating Instructions: Thaw the frozen soup overnight in the fridge or use the defrost function on your microwave. Reheat the soup on the stove over low heat, stirring occasionally, until warmed through. If needed, whisk to reincorporate ingredients and improve the texture.

Keywords: Hungarian mushroom soup, Hungarian soup, paprika mushroom soup

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