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The Best Hungarian Mushroom Soup Recipe

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4.4 from 1 review

This classic Hungarian Mushroom Soup is a rich, creamy, and comforting dish perfect for cozy dinners. Featuring sautéed cremini mushrooms, aromatic herbs, and a touch of paprika, this soup is thickened with a smooth milk and flour mixture and finished with tangy sour cream and fresh lemon juice for a perfectly balanced flavor. Garnished with parsley and black pepper, it makes a delightful vegetarian meal that yields about 5 cups.

  • Total Time: 45 minutes
  • Yield: 5 cups (serves 4)

Ingredients

Soup Base

  • 4 tablespoons (½ stick) salted butter
  • 1 large yellow onion, diced
  • 1 pound cremini mushrooms, sliced

Liquids & Seasonings

  • 2 cups vegetable stock or chicken stock
  • ½ cup dry white wine, such as Sauvignon Blanc
  • 2 teaspoons dried dill
  • 2 teaspoons fresh thyme leaves
  • 2 teaspoons sweet paprika
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon kosher salt

Thickener & Dairy

  • 3 tablespoons all-purpose flour
  • 1 cup whole milk
  • ¼ cup sour cream, plus more for serving
  • 1 tablespoon fresh lemon juice (from 1 lemon)

Garnish

  • 2 tablespoons chopped Italian parsley
  • Freshly cracked black pepper, for serving

Instructions

  1. Sauté Mushrooms and Onions: Melt the butter in a large pot over medium heat. Once bubbling, add the diced onion and sliced mushrooms. Cook, stirring occasionally, until the onions are softened and translucent and the mushrooms have released their liquid, about 8 minutes.
  2. Add Liquids and Seasonings: Pour in the vegetable or chicken stock, white wine, dried dill, fresh thyme, sweet paprika, Worcestershire sauce, and kosher salt. Increase heat to high and bring the mixture to a boil. Then reduce the heat to low and simmer, stirring occasionally, until the liquid reduces by one third, approximately 10 minutes.
  3. Make the Thickening Mixture: In a small bowl, whisk together the all-purpose flour and whole milk until completely smooth with no lumps.
  4. Incorporate Thickener into Soup: Slowly pour the milk and flour mixture into the simmering soup while stirring constantly. Continue to cook and stir occasionally until the soup thickens, about 10 more minutes.
  5. Finish with Sour Cream and Lemon: Remove the pot from heat. Stir in the sour cream and fresh lemon juice until fully incorporated and the soup is smooth.
  6. Serve and Garnish: Ladle the soup into bowls and top each serving with a small scoop of sour cream, chopped Italian parsley, and freshly cracked black pepper. Serve immediately with crusty bread if desired.

Notes

  • You can substitute vegetable stock for chicken stock to keep this recipe fully vegetarian.
  • Use fresh herbs if available for a brighter flavor, but dried herbs work well too.
  • Adjust the amount of paprika to taste if you prefer a milder or spicier soup.
  • For a dairy-free version, replace butter with olive oil, use a plant-based milk, and substitute sour cream with a vegan alternative.
  • Serve with crusty bread or a fresh green salad for a complete meal.
  • Author: Chef
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Hungarian
  • Diet: Vegetarian

Find it online: https://avascooking.com/the-best-hungarian-mushroom-soup-recipe/