Hungarian Mushroom Soup Recipe – Hungarian Special
Hungarian Mushroom Soup is a rich and flavorful dish that combines earthy mushrooms with a creamy broth, infused with a touch of paprika, a key ingredient in Hungarian cuisine. This comforting soup is often enhanced with sour cream, giving it a smooth, velvety texture and a tangy flavor. It’s a perfect balance of savory, creamy, and slightly spicy, making it a beloved choice for cozy meals, especially in colder months. The addition of fresh herbs like dill or parsley adds a fresh, aromatic touch to this hearty, soul-warming dish.
- Prep Time15 min
- Cook Time35 min
- Total Time50 min
Hungarian Mushroom Soup Recipe Ingredients:
- 500g (about 1 lb) fresh mushrooms (button or cremini)
- 1 medium onion, chopped
- 2 tablespoons butter
- 2 cloves garlic, minced
- 1 tablespoon paprika (preferably Hungarian)
- 4 cups vegetable or chicken broth
- 1 cup sour cream
- 1 tablespoon flour
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon black pepper
- 1/4 teaspoon dried thyme (optional)
- Fresh parsley or dill for garnish
Prepare the mushrooms:
Clean the mushrooms with a damp cloth and slice them thinly.
Cook the onions and garlic:
In a large pot, melt the butter over medium heat. Add the chopped onion and garlic, cooking for about 5 minutes until soft and fragrant.
Cook the mushrooms:
Add the sliced mushrooms to the pot and cook for another 5-7 minutes until they release their moisture and become tender.
Add paprika:
Stir in the paprika, making sure to coat the mushrooms and onions evenly.
Let it cook for about 1 minute to bring out the flavor of the paprika.
Make the roux:
Sprinkle the flour over the mixture and stir for about 1-2 minutes to cook the flour slightly and create a thickening base.
Add the broth:
Slowly pour in the broth, stirring constantly to avoid lumps.
Bring the soup to a simmer and cook for 10-15 minutes to allow the flavors to meld together.
Add sour cream:
Reduce the heat to low and stir in the sour cream, making the soup creamy and smooth. Season with salt, pepper, and thyme to taste.
Blend (optional):
If you prefer a smoother texture, use an immersion blender to blend the soup until it’s creamy.
You can leave it chunky if you prefer more texture.
Serve:
Ladle the soup into bowls, garnish with fresh parsley or dill, and serve hot with crusty bread or a side of your choice.
Recipe Notes:
Mushrooms: Use any fresh mushrooms. Clean them with a damp cloth.
Paprika: Paprika adds flavor and color. You can use any type, but Hungarian paprika is best.
Sour Cream: It makes the soup creamy. You can use less if you prefer.
Seasoning: Taste the soup and add salt, pepper, and paprika as needed.
Serve: Enjoy with bread for a filling meal.
