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Creamy Hungarian Mushroom Soup Recipe

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4.3 from 31 reviews

This Creamy Hungarian Mushroom Soup is a rich and comforting dish bursting with the earthy flavor of mixed mushrooms and the iconic sweet paprika that defines Hungarian cuisine. The soup combines sautéed mushrooms and onions with a creamy, tangy broth enriched by sour cream and fresh herbs, delivering a velvety texture and aromatic depth that makes it perfect for a cozy meal.

  • Total Time: 55 minutes
  • Yield: 6 servings

Ingredients

Mushroom and Onion Base

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

Seasoning and Thickening

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

Liquids and Flavor Enhancers

  • 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

Garnish

  • ½ cup chopped fresh parsley

Instructions

  1. Prepare the vegetables: Clean and trim the mixed mushrooms then slice them into ¼-inch thick pieces. Dice the yellow onions finely to create the flavor base for the soup.
  2. Sauté mushrooms and onions: Heat olive oil in a large pot over medium heat. Add the sliced mushrooms and sauté until tender and browned, about 8-10 minutes. Next, add the diced onions and cook until translucent and soft, approximately 5 minutes. Stir in the unsalted butter and allow it to melt evenly throughout the mixture.
  3. Add flour and paprika: Sprinkle the all-purpose flour over the mushroom and onion mixture, stirring constantly to combine and cook out the raw flour taste, about 2 minutes. Then, stir in the sweet mild paprika and chopped dill, seasoning with kosher salt and cracked black pepper to taste.
  4. Deglaze with wine: Pour in ½ cup of dry white wine to deglaze the pot, scraping up any browned bits from the bottom. Let it simmer until the wine reduces slightly, about 3-4 minutes.
  5. Add broth and soy sauce: Stir in the low-sodium chicken or vegetable broth along with 2 tablespoons low-sodium soy sauce. Bring the soup to a gentle simmer and let it cook for around 10-15 minutes to meld the flavors and thicken slightly.
  6. Add milk and sour cream: Slowly whisk in the whole milk to maintain a smooth texture. Remove the soup from heat and gently fold in the sour cream to add creaminess and tang, ensuring it is fully incorporated without curdling.
  7. Season and finish: Stir in the white wine vinegar or sherry vinegar to brighten the flavors, adjust salt and pepper as needed, and add chopped fresh parsley for a fresh aroma and garnish.
  8. Serve warm: Ladle the creamy mushroom soup into bowls and serve immediately, perfect with crusty bread or a light salad to complement its rich texture.

Notes

  • You can substitute gluten-free flour to make this soup gluten free.
  • For a vegetarian or vegan version, use vegetable broth and replace butter with olive oil and sour cream with a plant-based alternative.
  • Adjust the amount of paprika to your heat preference; sweet paprika is mild and aromatic.
  • Ensure to add the sour cream off the heat to prevent curdling and maintain its creamy texture.
  • This soup freezes well; store in an airtight container for up to 2 months. Reheat gently on the stovetop.
  • Author: Madelynn
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Hungarian

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