Hungarian Mushroom Soup Super Easy

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

Recipe by admin

0.0 from 0 votes

Course: Soup RecipesCuisine: AmericanDifficulty: Easy

Servings

4

servings

This creamy Hungarian mushroom soup is both comforting and flavorful.

Ingredients

• 4 tbsp 4 salted butter

• 1 large 1 yellow onion, chopped

• 1 lb 1 cremini ,mushrooms, sliced

• 2 cups 2 chicken or vegetable stock

• ½ cup dry white wine

• 2 tsp 2 dried dill

• 2 tsp 2 fresh thyme, minced

• 2 tsp 2 paprika

• 1 tbsp 1 Worcestershire sauce

• 1 tsp 1 kosher salt

• 3 tbsp 3 all-purpose flour

• 1 cup 1 whole milk

• ¼ cup sour cream

• 1 tbsp 1 lemon juice (optional)

• 2 tbsp 2 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.