This really is the ULTIMATE mushroom soup recipe. This creamy Hungarian mushroom soup has everything you could want in one bowl! It's rich, it's perfectly spiced, and It's comforting.
Big fan of hungarian paprika recipes? Then you must try my homemade beef paprika and chicken paprika recipe.
Contents
🥣 Creamy Hungarian Mushroom Soup Worth Saving
Cremini mushrooms and sour cream are the stars of this exquisite mushroom soup that is sure to please anyone who tastes it, and some may say it's the best mushroom soup in the world!
There is no occasion apart from a hot summer's day that doesn't call for a delicious bowl of soup. When I want the king of creamy soup recipes, I make Hungarian mushroom soup!
It's hands down the best Hungarian mushroom soup I have ever tried, and It's super easy to prepare.
There's something special about homemade soup with crusty bread that gets everyone together at dinner time, and this creamy mushroom soup with Hungarian sweet paprika has been a family favorite for years.
🍽 Key ingredients
Hungarian mushroom soup is one of my favorite soup recipes to make on a winter's day.
I love the fact that it uses earthy, aromatic ingredients like dill and mushrooms.
Don't forget the lemon juice for this soup recipe, as it brings the soup to a whole new level of deliciousness!
Substitutions
Like all good soups, you can diversify the ingredients to suit your needs. Here are some substitution ideas that are alternate replacements, but note that the overall flavor may change depending on the replacement.
Whole milk - Soy milk, almond milk, or coconut milk.
Sour cream - Greek yogurt or coconut cream.
Vegetable broth - chicken broth or mushroom broth if you can find it.
All-purpose flour - Almond flour, gluten-free flour, or coconut flour.
🔪 How to make
Learn how to make this fantastic Hungarian mushroom soup in under an hour with my easy-to-follow instructions, top tips, and walkthrough video.
Preparation
Step 1
Dice the onion and shallots into smaller pieces. You'll want them relatively small and roughly the same size. This allows the ingredients to sautee evenly.
Step 2
Slice your mushrooms about 2-3 mm thick. Again try to keep each mushroom slice relatively the same width.
Cooking
Step 1
Melt the butter in a large, heavy-bottomed soup pot over medium heat. Add the onion and shallot and sautee for about 5 minutes, until softened.
Step 2
Increase the heat to medium-high, add the mushrooms, and cook for about 10 - 15 minutes, allowing them to boil vigorously in their released juices.
Step 3
Stir in the dill, paprika, soy sauce, and broth and bring to a boil, then reduce the heat to low, cover, and simmer for about 30 minutes.
Step 4
In a small bowl, whisk the milk and flour together. Pour it through a fine-mesh sieve over the soup, mixing well, then cover again and simmer for 15 more minutes.
Step 5
Put the sour cream in a small bowl and add some of the hot soup, a few tablespoons at a time, whisking the soup into the cream after each addition, until the sour cream is warm, then add it to the soup with the lemon juice, salt, and pepper.
Step 6
Allow the soup to simmer on low heat for about 5 - 10 minutes, do not let it reach a boil.
💭 Cooking Tips
- Use quality paprika for making this Hungarian mushroom soup, as some cheaper varieties out there are not as fragrant. You can't go wrong with Hungarian paprika or Spanish paprika (pimenton).
- Let the sour cream come to room temperature before adding to the soup. Allowing dairy products to reach room temperature will stop them from curdling. Alternatively, you can mix the hot soup with the sour cream for a few minutes in a bowl and then pour it into the soup.
Serve
Optional Garnish - You can garnish the soup with some leftover chopped fresh dill for color or fresh parsley and fresh thyme.
Serve!
If you love comfort soup, and recipes like this bold paprika soup. Switch this up with my Greek lemon chicken soup for another fantastic soup idea.
🙋 Frequently Asked Questions
What mushrooms can I use?
Crimini mushrooms are the mushroom of choice for this Hungarian mushroom soup. Still, you can use other varieties like button mushrooms, shiitake mushrooms, chanterelles, or a mixture of mushrooms.
What makes Hungarian mushroom soup Hungarian?
The paprika used in Hungarian soup is the star ingredient that gives its robust color and fragrant flavor.
The Hungarian paprika is slightly different than Spanish or other varieties because it's sweeter and milder in flavor. In contrast, Spanish smoked paprika (also known as pimenton) is smokey and spicy.
🥗 What to serve with
Hungarian mushroom soup is delightfully delicious without needing any side dish. Still, a nice crusty baguette or cornbread with cheddar & jalapenos goes together perfectly for soaking up the soup.
Since mushroom soup has a creamy texture and is not as hearty as other soups that will fill you up with one bowl, you could serve it with a bowl of fluffy rice or something lighter like vegetable chips or crispy avocado fries.
📖 Variations
Although Hungarian mushroom soup is delicious without adding anything to it, it can be turned into a hearty soup with meat or veggies.
Hungarian mushroom soup with chicken
This fantastic chicken breast or leftover chicken recipe tastes similar to chicken and mushroom pie, which is also another comforting dish in the fall in my house.
Chop the chicken into cubes, add it to the pan with the mushrooms to brown slightly, and then tenderize while on a simmer.
Use chicken stock instead of vegetable stock.
Hungarian mushroom soup with sausage & potato
If you want to give the soup an extra dose of meat and veg, try browning a few chopped sausages in the pan to enhance those earthy mushrooms and make small cubes out of 1 large potato to add in with the broth. You may need to simmer for an extra 10 minutes for the potatoes to go soft.
Hungarian beef & mushroom soup
This amazing soup calls for meatier mushrooms like shiitake rather than crimini to go with the ground beef. Make it by browning the beef with the onions first before adding the mushrooms, broth, and spices.
🧊 Storing and ♨️ Reheating
Soups are easy to store! They can be stored in the fridge or freezer for days which makes preparing in advance a breeze.
In the fridge
Allow the leftover creamy mushroom soup to cool completely. Transfer the soup to an airtight container or leave the contents in the pot and cover it with a lid. It will last 4 days refrigerated.
In the freezer
The best way to freeze soup is by transferring the leftovers to freezer bags or an airtight freezer container. Frozen soup will last for 4 months, and it will need thawing in the fridge overnight before reheating.
🍳 Related Soup Recipes
Check out these hearty comfort food recipes including my stuffed portobello mushroom recipe.
👪 Serving size
This Hungarian mushroom soup recipe will easily give you 6 generous servings. Still, It tastes so DARN GOOD that I always double the recipe.
One bowl is just never enough in my house, so if you want some for the next few days like I always do, it's probably best to scale up also.
📋 Recipe
Hungarian Mushroom Soup
Ingredients
- 2 tablespoons butter
- 1 large onion - diced
- 1 shallot - thinly sliced
- 1 pound crimini mushrooms - halved then sliced
- 1 tablespoon dill - fresh, finely chopped
- 1 ½ tablespoons sweet paprika
- 1 tablespoon soy sauce
- 2 cups vegetable stock
- 1 cup whole milk
- 4 tablespoons all-purpose flour
- ½ cup sour cream
- 2 teaspoons lemon - juice
- salt and pepper - to taste
Instructions
- Melt the butter in a large, heavy bottomed soup pot over medium heat. Add the onion and shallot and cook for about 5 minutes, until softened.
- Increase the heat to medium high, add the mushrooms, and cook for about 10 - 15 minutes, allowing them to boil vigorously in their released juices.
- Stir in the dill, paprika, soy sauce and broth and bring to a boil, then reduce the heat to low, cover, and simmer for about 30 minutes.
- In a small bowl whisk the milk and flour together. Pour this through a fine mesh sieve and stir it into the soup, mixing well, then cover again and simmer for 15 more minutes.
- Put the sour cream in a small bowl and add some of the hot soup, a few tablespoons at a time, whisking the soup into the cream after each addition, until the sour cream is warm, then add it to the soup with the lemon juice, salt and pepper.
- Allow the soup to simmer on low heat for about 5 - 10 minutes more before serving, do not let it reach a boil.
Notes
- Use quality paprika for making this Hungarian mushroom soup, as some cheaper varieties out there are not as fragrant. You can't go wrong with Hungarian paprika or Spanish paprika (pimenton).
- Let the sour cream come to room temperature before adding to the soup. Allowing dairy products to reach room temperature will stop them from curdling. Alternatively, you can mix the hot soup with the sour cream for a few minutes in a bowl and then pour it into the soup.
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