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Hungarian Mushroom Soup Recipe

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4.3 from 68 reviews

A rich and comforting Hungarian Mushroom Soup featuring cremini mushrooms simmered with aromatic herbs, paprika, and a creamy base enriched with sour cream and lemon juice, perfect for a cozy meal.

Ingredients

Main Ingredients

  • 4 tablespoons (½ stick) salted butter
  • 1 large yellow onion, chopped
  • 1 pound cremini mushrooms, sliced
  • 2 cups vegetable stock or chicken stock
  • ½ cup dry white wine, such as sauvignon blanc
  • 2 teaspoons dried dill
  • 2 teaspoons fresh thyme leaves
  • 2 teaspoons sweet paprika
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon kosher salt
  • 3 tablespoons all-purpose flour
  • 1 cup whole milk
  • ¼ cup sour cream, plus more for serving
  • 1 tablespoon fresh lemon juice (from 1 lemon)
  • 2 tablespoons chopped Italian parsley
  • Freshly cracked black pepper, for serving

Instructions

  1. Cook the onions and mushrooms: Melt the butter in a large pot over medium heat. Once the butter is bubbling, add the chopped onion and sliced mushrooms. Cook, stirring occasionally, until the onion is softened and translucent and the mushrooms have released their liquid, about 8 minutes.
  2. Add liquid and simmer: Pour in the stock, white wine, dried dill, fresh thyme leaves, sweet paprika, Worcestershire sauce, and kosher salt. Increase the heat to high and bring the mixture to a boil. Then reduce to low and let it simmer, stirring occasionally, until the liquid has reduced by one third, about 10 minutes.
  3. Thicken the soup: In a small bowl, whisk together the all-purpose flour and whole milk until completely smooth. Slowly pour this milk mixture into the simmering soup, stirring constantly to avoid lumps. Continue to cook, stirring occasionally, until the soup thickens, about 10 more minutes.
  4. Stir in sour cream and lemon juice: Remove the pot from heat. Stir in the sour cream and fresh lemon juice until fully incorporated and the soup is smooth.
  5. Garnish and serve: Ladle the soup into bowls and top each serving with a small scoop of sour cream, chopped Italian parsley, and freshly cracked black pepper to taste. Serve warm.

Notes

  • You can substitute cremini mushrooms with button mushrooms if desired.
  • For a richer flavor, use chicken stock instead of vegetable stock.
  • Adjust the amount of paprika based on your spice preference.
  • To make the soup vegan, substitute butter with plant-based margarine, use vegetable stock, and replace sour cream with a vegan alternative.
  • Serve with crusty bread for a complete meal.

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