Why You’ll Love This Recipe
This Hungarian Mushroom Soup is a one-pot dish that brings together the earthiness of mushrooms with the richness of sour cream and a hint of tanginess from lemon juice. The flavor profile is enriched with sweet and smoky paprika, which is a hallmark of Hungarian cooking. It’s the perfect comfort food for cold days or whenever you need a quick and hearty meal.
The recipe is easy to make, and the ingredients are simple, yet they come together to create a complex, savory flavor. Whether you’re looking for a quick meal or something to impress your guests, this Hungarian Mushroom Soup has got you covered!
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 2 tablespoons butter
- 1 medium onion, chopped
- 1 pound fresh mushrooms, sliced
- 2 cloves garlic, minced
- 1 tablespoon paprika (preferably Hungarian)
- 1 teaspoon dried thyme
- 4 cups vegetable broth
- 1 cup sour cream
- 2 tablespoons all-purpose flour
- 1 tablespoon lemon juice
- Salt and pepper to taste
- Fresh parsley, chopped (optional, for garnish)
Directions
- In a large pot, melt butter over medium heat. Add the chopped onion and cook for about 5 minutes, or until softened.
- Add the garlic and sliced mushrooms to the pot and cook, stirring occasionally, for about 10 minutes, until the mushrooms release their moisture and become tender.
- Stir in the paprika, dried thyme, and a pinch of salt and pepper. Continue to cook for 2-3 minutes, allowing the spices to bloom.
- Sprinkle the flour over the mushroom mixture, stirring constantly, and cook for 1-2 minutes to form a roux.
- Gradually pour in the vegetable broth, stirring constantly to prevent lumps from forming. Bring the soup to a simmer and cook for 10-15 minutes, allowing the flavors to meld and the soup to thicken.
- Lower the heat and stir in the sour cream and lemon juice. Adjust seasoning with salt and pepper, to taste.
- Let the soup simmer for an additional 5-10 minutes, then remove from heat.
- Serve hot, garnished with chopped fresh parsley if desired.
Servings and Timing
- Servings: This recipe serves 4-6 people.
- Preparation time: 10 minutes
- Cooking time: 30 minutes
- Total time: 40 minutes
Variations
- Vegetarian Version: This recipe is already vegetarian, but you can make it vegan by substituting sour cream with a plant-based alternative like coconut cream or a cashew cream.
- Meat Option: Add diced cooked chicken or bacon for a non-vegetarian twist.
- Spicier Version: For a bit of heat, add some cayenne pepper or a few dashes of hot sauce when cooking the mushrooms.
- Herb Variations: If you don’t have thyme, you can substitute with basil or oregano for a slightly different flavor.
Storage/Reheating
- Storage: Store any leftover soup in an airtight container in the refrigerator for up to 3 days.
- Reheating: To reheat, simply warm it on the stovetop over low heat, stirring occasionally. You may need to add a little extra broth or water to reach your desired consistency as the soup thickens when stored.
FAQs
1. Can I use frozen mushrooms for this recipe?
While fresh mushrooms are recommended for the best texture and flavor, you can use frozen mushrooms if fresh ones are not available. However, keep in mind that frozen mushrooms release more water when cooked, so the soup might be a bit more liquid.
2. Is Hungarian Mushroom Soup spicy?
Hungarian Mushroom Soup is not traditionally spicy, but it has a nice depth of flavor from paprika. If you prefer spice, feel free to add cayenne pepper or chili flakes.
3. Can I make this soup ahead of time?
Yes, this soup can be made a day ahead. It actually tastes even better the next day as the flavors have had time to develop.
4. Can I freeze Hungarian Mushroom Soup?
While the soup can technically be frozen, the sour cream may separate when thawed, affecting the texture. If you plan to freeze it, you might want to leave out the sour cream and add it when reheating.
5. What can I serve with Hungarian Mushroom Soup?
Hungarian Mushroom Soup pairs beautifully with crusty bread, a fresh salad, or a side of roasted vegetables.
6. Can I substitute the vegetable broth with chicken broth?
Yes, you can substitute vegetable broth with chicken broth if you prefer. However, this will make the soup non-vegetarian.
7. How can I make this recipe gluten-free?
To make this recipe gluten-free, substitute the all-purpose flour with a gluten-free flour blend or cornstarch to thicken the soup.
8. Can I make Hungarian Mushroom Soup without paprika?
Paprika is a key ingredient in this recipe and provides the distinct flavor of Hungarian cooking. If you absolutely must skip it, you can try smoked paprika for a similar effect, or substitute with chili powder, although it won’t have the same taste.
9. How can I thicken the soup?
If you prefer a thicker soup, you can add more flour to the roux, or blend part of the soup using an immersion blender for a creamier consistency.
10. Is Hungarian Mushroom Soup vegetarian?
Yes, this soup is vegetarian, as it uses vegetable broth and no meat. However, it is not vegan because of the sour cream.
Conclusion
Hungarian Mushroom Soup is a heartwarming and flavorful dish that combines simple ingredients into a comforting, creamy bowl of goodness. The richness of sour cream, the earthy mushrooms, and the bold paprika make this soup a standout recipe that is easy to prepare and sure to please anyone at the table. Whether you serve it on a cold winter day or as a light meal, this soup is a perfect choice for any occasion!
PrintHungarian Mushroom Soup
Hungarian Mushroom Soup is a creamy, comforting dish blending earthy mushrooms with rich paprika, sour cream, and vegetable broth. A perfect balance of flavors, this soup is an ideal choice for cold weather or a quick meal. It’s an easy, hearty recipe inspired by Hungarian cuisine, delivering a savory taste with every spoonful. Whether you’re vegetarian or adding chicken , this soup is versatile and perfect for any occasion
- Prep Time: 10min
- Cook Time: 30min
- Total Time: 40min
- Yield: 4-6servings
- Category: soup
- Method: Stovetop
- Cuisine: Hungarian
- Diet: Vegetarian
Ingredients
- 2 tablespoons butter
- 1 medium onion, chopped
- 1 pound fresh mushrooms, sliced
- 2 cloves garlic, minced
- 1 tablespoon paprika (preferably Hungarian)
- 1 teaspoon dried thyme
- 4 cups vegetable broth
- 1 cup sour cream
- 2 tablespoons all-purpose flour
- 1 tablespoon lemon juice
- Salt and pepper to taste
- Fresh parsley, chopped (optional, for garnish)
Instructions
- In a large pot, melt butter over medium heat. Add the chopped onion and cook for about 5 minutes, until softened.
- Add garlic and sliced mushrooms, cooking for 10 minutes until mushrooms release moisture and become tender.
- Stir in paprika, thyme, and a pinch of salt and pepper. Cook for an additional 2-3 minutes.
- Sprinkle flour over the mixture, stirring constantly. Cook for 1-2 minutes to form a roux.
- Gradually pour in vegetable broth, stirring constantly. Bring to a simmer and cook for 10-15 minutes.
- Lower the heat, then stir in sour cream and lemon juice. Adjust seasoning with salt and pepper to taste.
- Simmer for an additional 5-10 minutes before removing from heat.
- Serve hot, garnished with chopped fresh parsley, if desired.
Notes
- Make it vegan by substituting sour cream with coconut cream or cashew cream.
- Add chicken for a non-vegetarian version.
- Adjust spice levels by adding cayenne pepper or hot sauce.
- For a gluten-free version, use cornstarch instead of flour.
I have made your soup for years…one of my favorites!