Hungarian mushroom soup

Hungarian Mushroom Soup

(Rich, Creamy, and Full of Flavor)

Hungarian Mushroom Soup is a comforting, hearty dish that’s perfect for chilly evenings or as a starter for a special meal. Known for its rich paprika flavor and creamy texture, this soup combines tender mushrooms, onions, and a hint of sour cream to create a classic Central European favorite.

It’s simple to make yet deeply flavorful, showcasing the unique culinary traditions of Hungary. Serve with crusty bread for a truly satisfying experience.

Why You’ll Love This Soup

Rich and creamy texture
Deep, smoky paprika flavor
Quick and easy to prepare
Perfect as an appetizer or main course
Vegetarian-friendly (can omit meat)

Recipe Overview

Prep Time: 15 minutes
Cook Time: 25–30 minutes
Total Time: 40–45 minutes
Oven Temperature: N/A (stovetop recipe)
Yield: 4–6 servings
Difficulty Level: Easy

Ingredients

2 tablespoons butter or oil
1 medium onion, finely chopped
2 cloves garlic, minced
1 pound (450g) mushrooms, sliced (button, cremini, or a mix)
1 tablespoon Hungarian sweet paprika
1 teaspoon smoked paprika (optional, for depth)
4 cups vegetable or chicken broth
1 teaspoon salt (to taste)
½ teaspoon black pepper
1 teaspoon dried thyme
1 bay leaf
½ cup sour cream
2 tablespoons flour (optional, for thickening)
Fresh parsley, chopped (for garnish)

Step-by-Step Instructions

Step 1: Sauté Onions and Garlic

In a large pot, melt butter over medium heat. Add the onion and sauté until soft and translucent, about 5 minutes. Add garlic and cook for another 1–2 minutes until fragrant.

Step 2: Cook the Mushrooms

Add the sliced mushrooms to the pot and sauté for 5–7 minutes until they release their moisture and start to brown.

Step 3: Add Paprika and Spices

Reduce heat slightly and stir in Hungarian sweet paprika and smoked paprika (if using). Mix well to coat the mushrooms, cooking for 1–2 minutes to release the flavors.

Add thyme, bay leaf, salt, and pepper.

Step 4: Add Broth and Simmer

Pour in the broth, bring to a boil, then reduce heat and simmer for 15 minutes. This allows the flavors to meld.

Step 5: Thicken the Soup (Optional)

If you prefer a thicker soup, whisk flour into the sour cream until smooth, then temper by adding a few spoonfuls of hot soup. Slowly stir the mixture back into the pot. Simmer for 3–5 minutes until slightly thickened.

Step 6: Finish with Sour Cream

Remove the soup from heat and stir in the remaining sour cream for creaminess. Taste and adjust seasoning if necessary.

Step 7: Serve

Ladle the soup into bowls and garnish with fresh parsley. Serve hot with crusty bread or a slice of rye for a traditional touch.

Tips for the Best Hungarian Mushroom Soup

Use a mix of mushrooms for deeper flavor.
Don’t overcook the mushrooms—they should stay tender.
Sweet Hungarian paprika is essential for authentic flavor.
Tempering sour cream prevents curdling when added to hot soup.
Optional meat variation: Add diced smoked sausage or ham for extra richness.

Variations

Vegetarian: Use vegetable broth and omit meat.
Dairy-Free: Replace sour cream with coconut cream or cashew cream.
Spicy: Add a pinch of cayenne or hot paprika.
Creamier Version: Blend part of the soup for a silky texture.
Herb Twist: Add dill or marjoram for a different aromatic note.

Storage

Refrigerator: Store in an airtight container for up to 3 days.
Freezer: Freeze for up to 2 months, but add fresh sour cream after reheating.

Serving Suggestions

Serve as a starter or a light main course
Pair with crusty bread, garlic toast, or rye bread
Garnish with parsley, chives, or a swirl of sour cream
Perfect for cozy dinners and holiday meals

Final Thoughts

Hungarian Mushroom Soup is a simple yet elegant dish that brings the warmth and depth of traditional Hungarian cooking to your table. Its creamy texture, combined with the rich aroma of paprika and tender mushrooms, makes it a comfort food favorite that everyone will love.