Creamy Hungarian Mushroom Soup Recipe

Introduction

Creamy Hungarian Mushroom Soup is a comforting and richly flavored dish, perfect for cooler days when you crave something warm and satisfying. Made with a variety of mushrooms, a hint of paprika, and a touch of sour cream, this soup balances earthiness and creaminess beautifully.

Ingredients

• 3 tablespoons olive oil
• 1 ½ pounds mixed mushrooms, trimmed and sliced ¼-inch thick
• 2 cups diced yellow onions
• 3 tablespoons unsalted butter
• ¼ cup all-purpose flour
• 4 teaspoons sweet mild paprika
• 1 tablespoon chopped fresh dill, or 2 teaspoons dried dill
• Kosher salt and cracked black pepper
• ½ cup dry white wine, such as Sauvignon Blanc
• 3 cups low-sodium chicken broth or vegetable broth
• 2 tablespoons low-sodium soy sauce
• 1 ½ cups whole milk
• ¾ cup sour cream
• 2 tablespoons white wine vinegar or sherry vinegar
• ½ cup chopped fresh parsley

Instructions

1. Step 1: Heat olive oil in a large pot or Dutch oven over medium heat. Add the sliced mushrooms and diced onions. Cook, stirring occasionally, until the onions are translucent and the mushrooms have shrunk by half in size, about 15 minutes. Transfer the mixture to a bowl and set aside.
2. Step 2: In the now empty pot, melt the butter over medium heat. Whisk in the flour, paprika, dill, 1 teaspoon salt, and 1 teaspoon pepper. Cook, whisking constantly, for 1 minute to form a roux. Slowly deglaze the pan with the white wine, whisking until the liquid evaporates.
3. Step 3: Gradually whisk in the broth in increments, allowing the flour mixture to fully incorporate before adding more. Stir in the soy sauce and the reserved mushrooms and onions. Bring to a simmer and cook until the liquid has reduced by half, about 5 minutes.
4. Step 4: Whisk in the milk and sour cream. Return the soup to a simmer, then stir in the vinegar. Remove from heat, add the chopped parsley, and adjust seasoning with black pepper to taste. Serve warm.

Tips & Variations

• For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend or cornstarch.
• Use a mix of wild mushrooms for a deeper, earthier flavor.
• If you prefer a vegetarian option, use vegetable broth instead of chicken broth.
• Adding a squeeze of fresh lemon juice just before serving can brighten the flavors.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to prevent curdling. Avoid boiling after adding sour cream to maintain a creamy texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup ahead of time?

Yes, this soup can be prepared a day in advance and refrigerated. Reheat it gently before serving to preserve its creamy texture.

What can I use instead of sour cream?

You can substitute sour cream with plain Greek yogurt or crème fraîche for a similar tangy richness, but add it off the heat to prevent curdling.

Creamy Hungarian Mushroom Soup Recipe

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4.5 from 150 reviews

This Creamy Hungarian Mushroom Soup is a comforting, flavorful dish combining a mix of tender mushrooms with the warm, smoky notes of sweet paprika and fresh dill. Enriched with sour cream and milk, this rich soup offers a perfect balance of earthiness and creaminess, finished with a splash of white wine vinegar and fresh parsley for brightness.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Hungarian

Ingredients

Scale 1x2x3x

Mushrooms & Vegetables

• 3 tablespoons olive oil
• 1 ½ pounds mixed mushrooms, trimmed and sliced ¼-inch thick
• 2 cups diced yellow onions

Base & Seasonings

• 3 tablespoons unsalted butter
• ¼ cup all-purpose flour (gluten free alternatives can be used)
• 4 teaspoons sweet mild paprika
• 1 tablespoon chopped fresh dill or 2 teaspoons dried dill
• Kosher salt and cracked black pepper, to taste

Liquids & Finishing

• ½ cup dry white wine such as Sauvignon Blanc
• 3 cups low-sodium chicken broth or vegetable broth
• 2 tablespoons low-sodium soy sauce
• 1 ½ cups whole milk
• ¾ cup sour cream
• 2 tablespoons white wine vinegar or sherry vinegar
• ½ cup chopped fresh parsley

Instructions

1. Sauté Mushrooms and Onions: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the sliced mushrooms and diced onions, cooking while stirring occasionally, until the onions turn translucent and the mushrooms reduce to half their original size, about 15 minutes. Then transfer this mixture to a bowl and set aside.
2. Prepare Roux and Seasonings: In the now empty pot, melt the unsalted butter over medium heat. Whisk in the flour, sweet paprika, dill, 1 teaspoon of salt, and 1 teaspoon of black pepper. Cook the mixture while whisking constantly for around 1 minute to form a flavorful roux. Then deglaze the pan with the white wine, whisking until the wine evaporates completely.
3. Add Broth and Soy Sauce: Gradually whisk in the chicken or vegetable broth in increments, ensuring the flour mixture is properly dissolved and smooth before adding more liquid. Stir in the low-sodium soy sauce and then add back the reserved mushroom and onion mixture.
4. Simmer Soup: Bring the soup to a simmer and cook until the liquid reduces by half, which should take about 5 minutes. This step intensifies the flavors and thickens the soup.
5. Add Dairy and Vinegar: Whisk in the whole milk and sour cream, gently bringing the soup back to a simmer. Once simmering, stir in the white wine or sherry vinegar to brighten the flavor profile.
6. Finish and Serve: Remove the pot from heat and stir in the fresh chopped parsley. Taste and adjust seasoning with pepper as needed. Serve the soup hot for a rich and comforting experience.

Notes

• You can use gluten-free flour instead of all-purpose if a gluten-free version is desired.
• For a vegetarian version, use vegetable broth instead of chicken broth.
• The choice of mushrooms can greatly influence the flavor; a mix of cremini, shiitake, and button mushrooms is ideal.
• If you prefer a thinner soup, reduce the amount of flour or increase broth accordingly.
• This soup can be reheated gently on the stovetop and may thicken; add additional milk or broth when reheating if needed.
• White wine vinegar adds a subtle tang; sherry vinegar is a suitable alternative that complements the dish well.

Keywords: Creamy Hungarian Mushroom Soup, mushroom soup, Hungarian soup recipe, creamy mushroom soup, paprika soup