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Hungarian Mushroom Soup

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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

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.

Find it online: https://thefamilycooking.com/hungarian-mushroom-soup/