This Hungarian mushroom soup is creamy, earthy and so richly warming with sweet Hungarian paprika, sour cream and lots of mushrooms! You only need a few simple ingredients to create this luxurious soup with fresh dill and parsley. It will become one of your favourite winter soup!
This traditional classic Hungarian Mushroom soup has been around for many years, generations to be exact! I vaguely remember my Mom making mushroom soup as a young child and I had to ask my older sisters if they remember Mom’s recipe. I did get a few hints but when it comes to Hungarian soups, I have a very good understanding how they are made with a slight modification here and there.
This beautiful creamy mushroom can be easily made any day of the week it’s that easy, only a few ingredients needed. I would recommend using the authentic Hungarian sweet paprika to get the true original flavour of this soup.
WHAT IS HUNGARIAN MUSHROOM SOUP?
Hungary is one of the largest producers of mushrooms in Eastern and Central Europe. Since the pandemic, the country was able to recover because of their mushroom production according to the article Hungary Today. The country became aware of this opportunity after studies clearly state the health benefits of eating mushrooms.
Recently, this past summer when I was diagnosed with breast cancer and one thing that I made sure I did was visit my very qualified and helpful naturopath. He told me one of the foods to eat everyday is mushrooms because they protect our body from cancer!
This mushroom soup has many of the known and authentic ingredients that Hungarians use in their recipes, such as sweet paprika, sour cream, dill, parsley and of course the mushrooms.
Most Hungarian soups were served fresh crusty European bread with their soups.
A perfect winter that can be served with crusty bread and my favourite is sourdough bread. Try adding some long grain or brown rice to create a hearty soup.
WHY MAKE THIS RECIPE
- An easy recipe with a few ingredients
- It takes just over 30 minutes from start to finish
- It is a healthy soup, more specifically mushrooms are high in vitamins, minerals, protein and rich in antioxidants that can prevent diseases such as cancer, heart disease and diabetes.
- It is soooo delicious and your family will think you spent hours in the kitchen!
INGREDIENTS AND TIPS
- Butter: my preference is unsalted butter to manage the salt content
- Onion: regular cooking onion
- Mushrooms: I used 1 lb of cremini mushrooms and a handful of shiitake mushrooms however, white buttons can be substituted
- Paprika: sweet Hungarian paprika is the best choice for this recipe
- Flour: all purpose was used for this recipe
- Vegetable broth: or a chicken or mushroom broth are good options
- Milk: either whole milk or 2% milk can be added to this soup
- Herbs: fresh thyme, dill and parsley
- Sour cream: recommend a higher fat content for a creamy texture or crème fraîche
- Lemon juice: helps to pull out the flavour and balances the creamy richness in the soup
- Salt and pepper: I like to use Himalayan salt but not required
HOW TO MAKE THIS RECIPE
Start by using a Dutch oven or large soup pot, over medium heat, melt butter. Once butter is melted, add onions, sauté for about 4 minutes, until they are translucent. Add mushrooms and continue cooking, stirring occasionally, until mushrooms are soft and browned, about 8 minutes.
Reduce heat, stir in sweet paprika and cook for about a minute, then add flour, continue stirring, cook for about 1 minute.
Stir in broth, milk and thyme. Simmer for about 15 minutes or until it thickened.
Reduce the heat and add sour cream into a bowl along with 3-4 ladles of the soup. Stirring well to combine, then slowly add it to the soup. Stirring the soup to avoid any curdling if the heat is too high. Add lemon juice, salt and pepper to taste, fresh dill and simmer for 2 minutes.
Hope you enjoy this earthy and rich authentic soup that is so delicious! Since it is so rich, you will find it is filling and it will serve as a meal. That’s why all you need is a couple of slices of crusty or sourdough bread. Add a dollop of sour cream and garnish with fresh dill and parsley.
STORE this soup in the refrigerator for up to 3 days and freeze for up to 2 months in an airtight container.
DID YOU MAKE THIS DELICIOUS HUNGARIAN MUSHROOM SOUP…..
I would love to hear your comments, feedback and suggestions! Please take a moment to comment and rate this recipe.
Hungarian Creamy Mushroom Soup
Equipment
Ingredients
- 4 tbsp unsalted butter
- 1 medium onion
- 1 lb cremini mushrooms, sliced
- 2-3 oz shitake mushrooms (optional)
- 1 tbsp Hungarian sweet paprika
- 3 tbsp flour
- 3 cups vegetable broth
- 1 cup milk, 2% or whole milk
- 2 sprigs fresh thyme
- 1/2 cup sour cream
- 1 tsp lemon juice
- salt and pepper to taste
- 2 tbsp fresh dill, chopped
- 1/4 cup fresh parsley, chopped
Instructions
- In a Dutch oven or large soup pot, over medium heat, melt butter. Once butter is melted, add onions, sauté for about 4 minutes, until they are translucent. Add mushrooms and continue cooking, stirring occasionally, until mushrooms are soft and browned, about 8 minutes.
- Reduce heat, stir in sweet paprika and cook for about a minute, then add flour, continue stirring, cook for about 1 minute.
- Stir in broth, milk and thyme. Simmer for about 15 minutes or until it thickened.
- Reduce the heat and add sour cream into a bowl along with 3-4 ladles of the soup. Stirring well to combine, then slowly add it to the soup. Stirring the soup with a whisk to avoid any curdling. Add lemon juice, salt and pepper to taste, fresh dill and parsley and simmer for 2 minutes.
- Adjust the seasonings if necessary. Serve with a dollop of sour cream, fresh parsley and dill. Serve immediately. Enjoy!
After seeing this tantalizing photo on Instagram I couldn’t wait to make this… and it didn’t disappoint. In fact my wife and I LOVED it and I’m looking forward to making it again! I used a pound of mixed portobello and white mushrooms, and added some dried porcini mushrooms for extra depth – and used the liquid from rehydrating the porcinis in the broth to make it extra-mushroomy. I wish I had reserved a few slices of the cooked mushrooms for the top like the presentation in the photo. That would’ve been extra nice. I’m glad I had some real Hungarian paprika on hand because it made a huge difference in the flavor.
We had a tiny bit left and I hid it in the fridge so I could covet it later: Does that make me a bad person? 😉
Thank you Dan for your rating, sharing your comments and I am so pleased it all worked out! Some great suggestions too!
Kind Regards,
Rose
When I was a young girl I remember my mother making mushroom soup. My family, both mother and father, are Hungarians. Making this soup to feed 8 was good not only for health but also budget. As an adult now in my 60s, it still is made for me and my husband. We make many meals using mushrooms – many different type mushrooms.
Hi Ann,
It is so nice to hear comments when others share their special traditions. Both my parents and grandparents were born in Hungary and they were the reason why I created this blog. I try to include mushrooms in my meals as well, they are so healthy us.
I appreciate your comment and rating.
Rose x