My Hungarian Mushroom Soup is a warm and cozy bowl, where earthy mushrooms, sweet paprika and fresh dill bathe in a creamy and flavorful broth.
It’s the ultimate comfort food for chilly nights, or just anytime I want something delicious!
Although neither of us knew much about Hungarian cuisine growing up, since starting this culinary food blogging journey we’ve discovered that this central European country has some amazing food.
I absolutely love their Chicken Paprikash, and Hungarian Goulash is one of the most delicious stews you’ll ever eat.
While those recipes set the bar high, this golden-colored soup certainly did not disappoint!
Why this Recipe Works
Like any other soup, this mushroom soup is very comforting and meant for cozy family dinners. It’s creamy and delicious with ingredients like sour cream and whole milk.
Plus, it’s super simple and easy to make.
A Note About Paprika
For the most authentic flavors, you’ll want to use Hungarian sweet paprika. Although it may not be in your local supermarket, you should be able to find it in specialty stores. I ordered mine online.
Don’t mistake or replace it with regular smoked paprika or plain paprika. Since it’s made of sweet red bell peppers, it doesn’t have any heat, and imparts a fruity, clean, peppery taste.
A good quality Hungarian Sweet Paprika is very crucial in achieving the signature Hungarian flavors.
Ingredients Needed
- Mushrooms – Both crimini (baby bella) and button mushrooms work well.
- Butter – For sautéing the onions and mushrooms, as well as making the roux, which thickens the soup.
- Onion – Yellow or white.
- Garlic – I love my garlic.
- All-Purpose Flour – Used to make the roux, which thickens the soup.
- Paprika – The star spice of this dish.
- Chicken Broth – Forms the base of the soup. For a vegetarian option, vegetable broth can be substituted.
- Whole Milk – Makes the creamy texture of the soup.
- Soy Sauce – Adds depth and umami. It’s a non-traditional ingredient in Hungarian cuisine, but works well in this recipe.
- Fresh Dill – This herb is key in Hungarian cooking. If you can’t find fresh dill (though we really recommend you do), you can use ⅓ as much dried dill.
- Sour Cream – Adds tang and creaminess. I use regular, but you can use low fat for a lighter dish.
- Lemon Juice – For a touch of acidity.
Hungarian Mushroom Soup Recipe
I start by sautéing the onion in some butter until it softens up nicely. Then, I add the garlic and mushrooms, cooking them together until the mushrooms release their liquid and it fully evaporates, leaving everything tender.
Next, I melt a bit more butter in the pot and sprinkle in the flour and paprika. I stir everything together, making sure it’s well mixed, and let it cook for a couple of minutes to form a nice roux. This helps thicken the dish and adds flavor.
After the roux is ready, I pour in the chicken stock and milk, along with a splash of soy sauce, dill, salt, and pepper. I mix everything together, building the flavorful base for the dish.
I bring everything to a low simmer, then reduce the heat to medium-low and cook it covered for 10-15 minutes.
To finish the dish, I take the soup off the heat and stir in some sour cream and a splash of lemon juice. I give it a taste and adjust the salt and pepper if needed, making sure the flavors are just right.
Serving Suggestions
This golden mushroom soup can serve both as an appetizer, side or main dish.
If serving as a main dish, I suggest a side of nice crusty bread, and perhaps a fresh salad to balance the richness.
Jason’s Tips
- Paprika Quality: I always use good quality paprika, as it’s a central flavor in this soup. Hungarian paprika is ideal for authenticity.
- Add Liquids Gradually: When adding liquids, I pour the broth and milk slowly, stirring constantly to prevent lumps and to ensure the roux integrates smoothly into the liquid.
- Sour Cream: To prevent the sour cream from curdling, I temper it by mixing some hot soup into it before adding it to the pot. This gradually raises the temperature of the sour cream.
- Soup Consistency: If you prefer a thicker soup, you can increase the amount of flour in the roux. For a thinner soup, add more broth or reduce the flour slightly.
Give my easy and delicious Hungarian mushroom soup a try this soup season. You just might love it so much that it become a year-round staple!
For more easy weeknight dinners, check out our hand picked collection of Dinner Ideas for Tonight. Until next time…
Hungarian Mushroom Soup, on our Gypsy Plate… enjoy!
Try these other great soups!
Portuguese Bean Soup
Chicken and Stars
Finnish Salmon Soup
Caldo de Res
Sopa de Fideo
Pasta Fazool
Yakamein
Sancocho
Hungarian Mushroom Soup Recipe
Hungarian Mushroom Soup is a cozy dish where earthy mushrooms cook in a flavorful golden, paprika laced broth. It's the epitome of comfort food.
Ingredients
- 4 Tbsp butter, divided
- 1 small yellow onion, diced
- 24oz mushrooms, sliced (crimini or button)
- 2 cloves garlic, finely chopped
- 3 Tbsp all-purpose flour
- 2 Tbsp paprika (see note 1)
- 3 cups chicken broth
- 1 cup whole milk
- 1 Tbsp soy sauce
- 1.5 Tbsp fresh dill
- ½ cup sour cream
- 1 Tbsp lemon juice
- salt, to taste
- pepper, to taste
Instructions
- In a soup pot, melt 2 tablespoons butter over medium high heat. Add diced onion and sauté until it begins to soften.
- Add garlic and mushrooms. Cook, stirring from time to time, until the mushrooms release their liquid and it evaporates. (see note 2)
- Add remaining butter. Once it has melted, stir in flour and paprika. Stir and cook for 2-3 minutes.
- Gradually stir in chicken stock, milk, soy sauce, dill, salt and pepper.
- Bring to a low simmer, reduce heat to medium-low, and cook covered for 10-15 minutes.
- Remove soup from heat. Stir in sour cream (see note 3) and lemon juice. Taste and adjust for salt and pepper.
- Serve in bowls garnished with additional dill and sour cream.
Notes
- Hungarian paprika is sweeter than the typical paprika you find on grocery store shelves. If you cannot find Hungarian paprika in your supermarket, check specialty grocery stores, or order it online.
- If the mushrooms release a large amount of liquid, it may take a long time to evaporate, especially if using a deeper pot. To speed things up, you can remove the liquid to a bowl, then add it back in later with the broth. Note that it is important to either remove or evaporate the liquid in order to form the roux.
- To prevent curdling, temper the sour cream by mixing some hot soup into it before adding it to the pot. This gradually raises the temperature of the sour cream. Alternately, allow it to come to room temperature before adding to the soup.
- Leftovers: Hungarian mushroom soup refrigerates well for 3-4 days. First, allow it to cool completely, then transfer to an airtight container for refrigeration. Reheat the soup in a pan on stovetop over medium heat until heated through.
Nutrition Information
Yield 4 Serving Size 1Amount Per Serving Calories 243Total Fat 16gSaturated Fat 9gTrans Fat 0gUnsaturated Fat 5gCholesterol 41mgSodium 1038mgCarbohydrates 22gFiber 5gSugar 9gProtein 9g
Nutrition information is automatically calculated, so should only be used as an approximation.
Welcome to GypsyPlate! I'm Alpana, former wordwide tour manager and professional caterer, now full time blogger. I love exploring cuisines from around the world, and my recipes have been featured on sites such as MSN, Parade, Brit + Co, CNET and AOL. You can explore my entire collection of sortable recipes in my Recipe Index or learn more about me here.
Get griddling! Try these Blackstone Recipes!
Never miss a recipe!
Join the GypsyPlate mailing list and get easy dinner recipes right in your mailbox. From homestyle comfort food to exotic dishes from around the world.
