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Hungarian Mushroom Soup Recipe

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★★★★★

4.4 from 69 reviews

A rich and comforting Hungarian Mushroom Soup featuring sautéed mushrooms infused with sweet paprika and finished with a creamy blend of sour cream and egg yolks, garnished with fresh parsley. This hearty soup is perfect for a cozy meal and highlights the earthy flavors of mushrooms with traditional Hungarian spices.

Ingredients

Scale

Mushroom Base

  • 1–1/2 lbs mushrooms (white button or cremini), stems finely chopped and caps sliced
  • 3 tablespoons butter
  • 1/2 cup finely chopped onion
  • 1 clove garlic, minced
  • 1 teaspoon salt
  • 1–1/2 teaspoon sweet paprika
  • 2 cups low-sodium chicken broth (plus more if needed)

Cream Mixture

  • 3/4 cup sour cream
  • 2 egg yolks, beaten

Garnish

  • 1/4 cup chopped fresh parsley (plus extra for garnish)

Instructions

  1. Prepare Mushrooms: Lightly rinse the mushrooms and pat dry with paper towels. Trim the stems, then finely chop the stems and slice the caps. Set aside.
  2. Sauté Aromatics: Melt the butter in a large, straight-sided sauté pan or soup pot over medium heat. Add the chopped onion and sauté until golden and soft, about 4 to 5 minutes. Stir in the minced garlic and cook for an additional minute.
  3. Cook Mushrooms: Increase the heat to medium-high. Add the mushrooms in batches (2 to 3 handfuls at a time), seasoning each batch with a pinch of salt. Sauté each batch for 2 minutes before adding the next. This helps the mushrooms release moisture and begin browning.
  4. Add Paprika and Broth: Once the mushrooms have browned and most of their moisture has evaporated, sprinkle in the sweet paprika and stir to coat evenly. Reduce the heat to medium, add 2 cups of the low-sodium chicken broth, and bring to a gentle simmer.
  5. Temper Sour Cream: In a small bowl, gradually whisk the sour cream with 1/4 cup of the hot broth from the soup until the mixture is smooth. Set aside to prevent curdling when added to the hot soup.
  6. Temper Egg Yolks: In a separate mixing bowl, gradually whisk hot broth into the beaten egg yolks, about 2 tablespoons at a time, until the yolks are warm to prevent scrambling. Slowly stir the tempered yolks into the simmering soup, stirring constantly, and cook until the soup thickens slightly, about 2 to 3 minutes.
  7. Finish Soup: Stir in the chopped fresh parsley, saving a small amount for garnish. Let the soup simmer gently for 1 minute more. Remove the pot from heat and stir in the tempered sour cream until completely blended.
  8. Serve: Ladle the soup into bowls and garnish with the reserved chopped parsley. Serve immediately for a warm, flavorful experience.

Notes

  • Use a straight-sided sauté pan or soup pot to prevent overflow and allow for even cooking.
  • Tempering the sour cream and egg yolks slowly with hot broth prevents curdling and ensures a creamy texture.
  • If the soup is too thick, add additional chicken broth to reach desired consistency.
  • This soup is best enjoyed fresh but can be reheated gently over low heat.

Keywords: Hungarian mushroom soup, creamy mushroom soup, paprika soup, sour cream soup, easy mushroom soup, comforting soup

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