This Hungarian Mushroom Soup is a cozy treat! It’s creamy, filled with earthy mushrooms, and has a hint of paprika that warms you right up. Perfect for chilly days!
I love to enjoy this soup with some crusty bread on the side. It’s like a hug in a bowl! Plus, it’s so easy to make—you’ll have it on the table in no time!
Key Ingredients & Substitutions
Butter: This adds richness to the soup. If you’re looking to lighten it up, olive oil is a great substitute, or you can use vegan butter for a plant-based option.
Onion: A medium onion gives a nice base. If you’re sensitive to onions, shallots or leeks can work too. They provide a milder onion flavor that’ll still taste amazing.
Mushrooms: Cremini or button mushrooms are the best for this soup. You can switch to shiitake or portobello mushrooms if you want a more intense flavor. Just chop them up as needed!
Hungarian Sweet Paprika: This is a key flavor in the soup, but if it’s not available, you can use regular paprika or smoked paprika for a different but delicious twist.
Sour Cream: For a lighter version, Greek yogurt is a good substitute. It has a similar tanginess and creaminess, perfect for this soup!
Fresh Parsley: This adds a pop of color and freshness. If you don’t have parsley, chives work too, giving a nice oniony taste.
How Do I Ensure the Mushrooms Are Cooked Perfectly?
Cooking the mushrooms properly is crucial for flavor and texture. Here’s how to do it right:
- Cook the mushrooms over medium-high heat to allow them to brown nicely.
- Do not overcrowd the pot! If your mushrooms are too close together, they’ll steam instead of brown.
- Stir them occasionally for even cooking, and let them sit for a bit to achieve a good sear on one side before stirring.
This method will give your mushrooms a wonderful flavor that enhances the entire soup!
How to Make Hungarian Mushroom Soup
Ingredients You’ll Need:
Base Ingredients:
- 2 tablespoons butter
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 pound (450g) cremini or button mushrooms, sliced
Flavor Ingredients:
- 2 tablespoons Hungarian sweet paprika
- 4 cups (1 liter) vegetable or chicken broth
Creamy Ingredients:
- 1 cup sour cream
- 2 tablespoons all-purpose flour
Seasoning and Garnish:
- Salt and black pepper, to taste
- Fresh parsley, chopped (for garnish)
- Optional: 1 teaspoon caraway seeds or dill (for extra flavor)
For Serving:
- Bread, for serving
Time Needed:
Getting this delicious Hungarian Mushroom Soup ready will take you about 10 minutes to prep and 30 minutes to cook. In just 40 minutes, you’ll have a wonderful soup that’s perfect for any day!
Step-by-Step Instructions:
1. Sauté the Onions:
Start by melting the butter in a large pot over medium heat. Once melted, add the finely chopped onion and cook until it’s soft and translucent, which should take around 5 minutes. Keep stirring to ensure even cooking!
2. Add Mushrooms and Garlic:
Next, stir in the minced garlic and sliced mushrooms. Cook this mixture, stirring occasionally, for about 8 to 10 minutes. The mushrooms will release their moisture and turn a lovely brown. This step is important for maximizing flavor!
3. Stir in Paprika:
Now, it’s time to add the Hungarian sweet paprika. Stir until the mushrooms and onions are nicely coated, letting it sauté for about 1 minute. Be careful not to burn the paprika, as it can turn bitter!
4. Create the Soup Base:
Pour in your vegetable or chicken broth, stirring well. Bring everything to a boil, then reduce the heat and let it simmer for about 15 minutes. This will let all the flavors meld together beautifully.
5. Prepare the Sour Cream Mixture:
While the soup is simmering, take a small bowl and whisk together the sour cream and flour until it’s nice and smooth. This will give your soup that lovely creamy texture!
6. Temper the Sour Cream:
To avoid curdling, you’ll need to temper the sour cream. Gradually add about ½ cup of the hot broth from the pot into the sour cream mixture, whisking continuously. This helps to gently warm it up!
7. Combine Everything:
Now, slowly stir the tempered sour cream mixture back into the pot of soup. Cook gently for another 5 minutes, being careful not to let it boil. This is where it gets creamy and delicious!
8. Season and Garnish:
Finally, season your soup with salt and black pepper to taste. If you like, you can also add caraway seeds or dill for extra flavor. Yum!
9. Serve It Up:
Now, ladle the soup into bowls, sprinkle some fresh parsley on top for garnish, and enjoy it right away with some slices of crusty bread on the side! Ah, the comfort!
Enjoy your comforting, creamy Hungarian Mushroom Soup!
Can I Use Different Types of Mushrooms?
Absolutely! While cremini or button mushrooms work best, you can also try shiitake, portobello, or even a mix of mushrooms for added depth of flavor. Just chop them up as needed!
Can I Make This Soup Dairy-Free?
Yes, you can! Substitute the sour cream with a dairy-free alternative like cashew cream or coconut cream, and use a plant-based butter for cooking. The flavor will still be delicious!
How Do I Store Leftover Soup?
Let the soup cool completely before transferring it to an airtight container. It can be stored in the fridge for up to 3 days. For longer storage, freeze in individual portions, and it will keep for up to 3 months!
Can I Add Other Vegetables to the Soup?
Definitely! Feel free to add in other veggies like carrots, celery, or spinach. Just make sure to adjust the cooking time accordingly so that everything is tender and flavorful!
