Hungarian Mushroom Soup is a warm and cozy dish. It’s packed with tender mushrooms, onions, and a touch of paprika for that special flavor. Creamy and comforting, it’s perfect for chilly days!
I love how this soup warms me up and puts a smile on my face. Pair it with some crusty bread, and you’re in for a treat! Who knew soup could be so fun? 😊
Key Ingredients & Substitutions
Butter: It adds a nice richness to the soup. If you’re looking to go dairy-free, you can use olive oil or a plant-based butter alternative.
Mushrooms: Cremini and button mushrooms give a great flavor, but you could also try shiitake for a deeper taste. If you’re allergic to mushrooms or don’t like them, you could use diced potatoes for texture instead.
Hungarian Paprika: This is essential for the dish’s authentic flavor. If you can’t find it, try using smoked paprika for a different but still delicious twist.
Sour Cream: Adds creaminess and tang. If you’re vegan, use cashew cream or coconut yogurt as a substitute. You can also leave it out for a lighter soup.
Dill: This herb brings a lovely freshness. If dill isn’t available, try fresh parsley or even chives for a different herbal note.
How Do I Get the Mushrooms to Brown Perfectly?
Getting those mushrooms nicely browned is key to the flavor of the soup! Here are some steps to help you achieve that:
- Make sure your pan is hot enough. Start on medium-high heat to get the mushrooms sizzling quickly.
- Don’t overcrowd the pan. If there are too many mushrooms, they will steam instead of brown. Cook them in batches if needed.
- Let them sit. Once you add the mushrooms, let them cook without stirring for a few minutes. This helps form that nice golden crust.
Following these tips will help you get that lovely depth of flavor from the mushrooms that makes this soup truly delicious!
Hungarian Mushroom Soup
Ingredients You’ll Need:
Main Ingredients:
- 2 tablespoons butter
- 1 medium onion, finely chopped
- 1 1/2 pounds (about 700 g) mushrooms, sliced (cremini or button mushrooms work well)
- 1 teaspoon Hungarian sweet paprika
- 4 cups (1 liter) vegetable or chicken broth
- 1/2 cup (120 ml) sour cream
- 1 tablespoon all-purpose flour
- Salt and freshly ground black pepper, to taste
- 1 teaspoon lemon juice (optional, to balance flavors)
- Fresh dill, chopped, for garnish
- A dollop of sour cream for serving
- Bread slices, for serving
How Much Time Will You Need?
This recipe takes about 15 minutes for preparation and around 30 minutes for cooking, making the total time around 45 minutes. You’ll have a delicious, warm soup ready to enjoy in no time!
Step-by-Step Instructions:
1. Sauté the Onions:
In a large pot, melt the butter over medium heat. Add the chopped onions and sauté until they are soft and translucent, which takes about 5 minutes. This step builds a nice base flavor for your soup!
2. Cook the Mushrooms:
Next, toss in the sliced mushrooms. Cook them while stirring occasionally until they release their juices and start to brown slightly, which should take around 8 to 10 minutes. Enjoy the lovely aroma filling your kitchen!
3. Add the Paprika:
After the mushrooms are nicely browned, stir in the Hungarian paprika and cook for another minute. This will bring out the wonderful flavors and vibrant color!
4. Thicken the Soup:
Sprinkle the flour over the mushroom mixture and stir well to combine. Cook for about 1 to 2 minutes to get rid of the raw flour taste. This step will help thicken your soup.
5. Pour in the Broth:
Gradually pour in the broth while stirring constantly to prevent any lumps from forming. Bring the soup to a simmer and let it cook for about 10 minutes to thicken slightly and allow the flavors to meld together.
6. Stir in the Sour Cream:
Lower the heat and stir in the sour cream until it’s fully incorporated. Remember, do not let the soup boil after adding the sour cream to avoid curdling. Be gentle to keep that creamy texture!
7. Season and Adjust:
Give your soup a taste and season it with salt and pepper to your liking. If you want a little tang, add a touch of lemon juice—it really brightens up the flavors!
8. Serve It Up:
Ladle the soup into bowls, garnishing each with fresh chopped dill and a small dollop of sour cream on top. That extra creaminess makes it even better!
9. Enjoy:
Serve hot with slices of fresh bread on the side. This soup is wonderfully comforting and aromatic—perfect for any day!
Enjoy your creamy Hungarian Mushroom Soup! It’s a bowl of happiness on a chilly day! 😊
Can I Use Different Types of Mushrooms?
Absolutely! While cremini and button mushrooms are great choices, you can also use shiitake or portobello mushrooms for a richer flavor. Feel free to mix and match based on your preference!
How Can I Make This Soup Vegan?
To make this Hungarian Mushroom Soup vegan, substitute the butter with olive oil, use a plant-based sour cream alternative, and ensure your broth is vegetable-based. This way, you can enjoy a delicious, dairy-free version!
How Should I Store Leftovers?
Store any leftover soup in an airtight container in the fridge for up to 3 days. To reheat, simply warm it on the stove over low heat, stirring occasionally to ensure it heats evenly without curdling the sour cream.
Can I Make This Soup in Advance?
Yes! You can prepare the soup a day ahead and store it in the fridge. Just hold off on adding the sour cream until you reheat it before serving for the best creamy texture.
