This Hungarian Mushroom Soup is warm and comforting, full of mushrooms and creamy goodness. It’s packed with simple flavors and a hint of spice that makes it special!
I love how easy it is to whip up this soup on a chilly day. Just blend, simmer, and enjoy! Plus, it pairs perfectly with crusty bread for dipping. Yum!
Key Ingredients & Substitutions
Mushrooms: Cremini mushrooms add excellent flavor and texture, but white button mushrooms work well too. If you’re after something different, try shiitake or portobello mushrooms for a deeper taste.
Paprika: Hungarian sweet paprika is key for authentic flavor. If you can’t find it, a mix of smoked paprika and a touch of regular paprika can be a good alternative.
Sour Cream: This adds creaminess and tang. Greek yogurt is a great substitute for a healthier option. Just make sure it’s plain to keep the flavors balanced.
Broth: You can use vegetable broth for a vegetarian version or chicken broth for added richness. Homemade broth always works best if you have it!
How Do You Get the Best Flavor from the Onions and Garlic?
Getting the onions and garlic right is crucial for a great soup. Start with medium heat and give them time to soften. This releases their natural sweetness.
- Sauté onions for about 5 minutes until they are translucent.
- Add garlic and cook for an additional minute, stirring so it doesn’t burn. Garlic can turn bitter quickly!
- Once done, add your paprika quickly to infuse its flavor into the mix.
What’s the Secret to Creamy Soup Without Curdling?
To keep your soup creamy after adding sour cream, you need to temper it. This just means mixing a bit of hot broth into the sour cream first.
- Separate a ladleful of the hot broth into a bowl with sour cream and flour.
- Whisk until smooth, then slowly add this back to the pot while stirring gently.
- This keeps the temperature consistent and prevents the sour cream from curdling. Trust me, this step makes a big difference!
With these tips in hand, you’re set for a delicious bowl of Hungarian Mushroom Soup! Enjoy the warmth it brings on a cool day.
How to Make Delicious Hungarian Mushroom Soup
Ingredients You’ll Need:
Main Ingredients:
- 1 lb (450 g) cremini or white button mushrooms, sliced
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
For Cooking:
- 3 tablespoons butter
- 1 tablespoon vegetable oil
- 2 tablespoons Hungarian sweet paprika
For the Soup Base:
- 4 cups (1 liter) vegetable or chicken broth
- 1 cup (240 ml) sour cream
- 1 tablespoon all-purpose flour
Seasonings & Garnish:
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
- Optional: 1/2 teaspoon caraway seeds or marjoram for additional flavor
- Optional: crusty bread for serving
How Much Time Will You Need?
This Hungarian Mushroom Soup takes about 10 minutes of prep time and 30 minutes of cooking time. You’ll have a delicious, hearty soup ready to enjoy in just 40 minutes!
Step-by-Step Instructions:
1. Sauté the Onion and Garlic:
In a large soup pot, heat the butter and vegetable oil over medium heat. Add the chopped onion and cook for about 5 minutes, stirring occasionally, until it becomes soft and translucent. Then, add the minced garlic and cook for an additional minute until it’s fragrant.
2. Cook the Mushrooms:
Next, stir in the Hungarian sweet paprika until it coats the onions and garlic. Be careful not to let it burn! Add the sliced mushrooms to the pot and cook for about 8-10 minutes, stirring occasionally. Wait until the mushrooms release their moisture and start to brown.
3. Simmer the Soup:
Pour in the vegetable or chicken broth, raise the heat to bring the mixture to a boil, then reduce the heat and let it simmer uncovered for about 15 minutes. This allows all the flavors to blend together beautifully!
4. Make It Creamy:
In a small bowl, whisk together the sour cream and flour until smooth. To prevent curdling, temper the sour cream by gradually adding a ladleful of hot soup broth into the bowl while whisking constantly. Once smooth, pour this mixture back into the soup pot.
5. Final Touches:
Stir the soup gently and let it simmer for another 5 minutes until it thickens slightly. Make sure not to boil it after adding the sour cream. Season with salt and pepper to taste, and if you like, add caraway seeds or marjoram.
6. Serve and Enjoy:
Serve your warm Hungarian Mushroom Soup hot, garnished with chopped fresh parsley. It’s perfect with a side of crusty bread for dipping!
This rich and creamy soup is sure to warm you up with its comforting flavors. Enjoy every delicious spoonful!
Can I Use Different Types of Mushrooms?
Absolutely! While cremini and white button mushrooms are traditional, feel free to experiment with shiitake, portobello, or any mushrooms you love for varied flavors and textures.
Can I Make This Soup Vegan?
Yes! Substitute sour cream with coconut cream or a plant-based yogurt, and use vegetable broth to keep it completely vegan. You can also replace the butter with olive oil or a vegan butter alternative.
How Can I Store Leftovers?
Store any leftover soup in an airtight container in the fridge for up to 3 days. When reheating, do so over low heat to prevent the sour cream from curdling.
Can I Freeze Hungarian Mushroom Soup?
While it’s best freshly made, you can freeze the soup before adding the sour cream. Just transfer it to a freezer-safe container and store it for up to 3 months. Thaw in the fridge overnight, then reheat and stir in sour cream before serving.