Creamy Hungarian Mushroom Soup Recipe

Introduction

Creamy Hungarian Mushroom Soup is a comforting and flavorful dish that highlights earthy mushrooms and aromatic herbs. Its rich texture and subtle spices make it perfect for cozy dinners or special occasions.

Ingredients

• 4 tablespoons butter
• 1 medium onion (finely chopped)
• 1.5 pounds cremini mushrooms (sliced, or bella mushrooms, or portobello)
• 2 tablespoons flour
• 1 tablespoon Hungarian paprika (or regular sweet paprika)
• 3 cups chicken broth
• 1 cup milk
• 1 tablespoon Tamari sauce
• ½ cup sour cream
• 1 tablespoon lemon juice
• 3 tablespoons fresh parsley (chopped)
• 2 tablespoons fresh dill (chopped)
• 1 tablespoon fresh thyme (chopped)
• Salt, pepper, and ground chili pepper (to taste)

Instructions

1. Step 1: In a large pot over medium heat, melt the butter. Add the chopped onion and cook until soft and translucent, about 3–4 minutes.
2. Step 2: Add the sliced mushrooms and sauté for 7–8 minutes until they release their moisture and become golden brown, stirring occasionally.
3. Step 3: Sprinkle the flour and Hungarian paprika over the mushrooms, stirring well to coat everything evenly. Cook for another 1–2 minutes to remove the raw flour taste.
4. Step 4: Gradually add the chicken broth while stirring to prevent lumps. Pour in the milk and Tamari sauce, then mix everything together. Bring to a gentle simmer and let cook for 10 minutes, stirring occasionally.
5. Step 5: After the soup has simmered for 10 minutes, remove it from heat. Stir in the sour cream, lemon juice, fresh parsley, dill, thyme, salt, black pepper, and ground chili pepper. Mix well until smooth and combined.
6. Step 6: Let the soup rest for a couple of minutes before serving. Garnish with extra fresh herbs if desired and enjoy with crusty bread or a light salad.

Tips & Variations

• Use vegetable broth instead of chicken broth to make this soup vegetarian-friendly.
• For a richer flavor, substitute half of the milk with heavy cream.
• Add a pinch of smoked paprika for a deeper, smoky undertone.
• Serve with a dollop of sour cream on top for added creaminess and garnish with chopped chives or green onions.

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. You can also freeze the soup for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use different types of mushrooms?

Yes, cremini, bella, portobello, or a mix of wild mushrooms all work well and add varying depths of flavor to the soup.

Is it necessary to use Hungarian paprika?

Hungarian paprika gives the soup its characteristic flavor and color, but regular sweet paprika can be used as a substitute if Hungarian paprika is unavailable.

Creamy Hungarian Mushroom Soup Recipe

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★★★★★

4.7 from 82 reviews

• Author: Hugo
• Total Time: 35 minutes
• Yield: 6 servings 1x

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Description

This Creamy Hungarian Mushroom Soup showcases a rich blend of sautéed cremini mushrooms, Hungarian paprika, and fragrant fresh herbs in a velvety broth. Perfectly balanced with sour cream and a hint of lemon juice, this comforting soup is a warming and flavorful dish ideal for any season.

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Ingredients

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Soup Base

• 4 tablespoons butter
• 1 medium onion, finely chopped
• 1.5 pounds cremini mushrooms, sliced (or bella mushrooms or portobello)
• 2 tablespoons flour
• 1 tablespoon Hungarian paprika (or regular sweet paprika)
• 3 cups chicken broth
• 1 cup milk
• 1 tablespoon Tamari sauce

Finishing Touches

• ½ cup sour cream
• 1 tablespoon lemon juice
• 3 tablespoons fresh parsley, chopped
• 2 tablespoons fresh dill, chopped
• 1 tablespoon fresh thyme, chopped
• Salt, to taste
• Black pepper, to taste
• Ground chili pepper, to taste

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Instructions

1. Sauté Onions: In a large pot over medium heat, melt the butter. Add the finely chopped onion and cook until soft and translucent, about 3 to 4 minutes, stirring occasionally to prevent burning.
2. Cook Mushrooms: Add the sliced mushrooms to the pot and sauté for 7 to 8 minutes until they release their moisture and turn golden brown, stirring occasionally to ensure even cooking.
3. Add Flour and Paprika: Sprinkle the flour and Hungarian paprika over the mushrooms, stirring thoroughly to coat the mixture evenly. Continue cooking for 1 to 2 minutes to eliminate the raw flour taste.
4. Deglaze and Simmer: Gradually pour in the chicken broth while stirring continuously to prevent lumps. Then, add the milk and Tamari sauce. Stir well to combine all ingredients. Bring the soup to a gentle simmer and let it cook for 10 minutes, stirring occasionally.
5. Finish the Soup: Remove the pot from heat. Stir in the sour cream, lemon juice, fresh parsley, dill, thyme, salt, black pepper, and ground chili pepper. Mix everything well until the soup is smooth and all flavors are combined.
6. Rest and Serve: Allow the soup to rest for a couple of minutes to let the flavors meld. Garnish with extra fresh herbs if desired. Serve warm accompanied by crusty bread or a light salad.

Notes

• For a vegetarian version, substitute chicken broth with vegetable broth.
• Ensure to cook the flour and paprika mixture sufficiently to avoid any raw flour taste.
• Adjust chili pepper to your preferred spice level.
• Use full-fat sour cream for a richer, creamier texture.
• This soup pairs wonderfully with crusty bread or a simple green salad for a complete meal.
• Fresh herbs enhance the flavor significantly; avoid dried if possible.

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: Hungarian

Keywords: Hungarian mushroom soup, creamy mushroom soup, paprika soup, cremini mushrooms, comforting soup recipe