Indulge in the comforting warmth of Hungarian mushroom soup, a delightful dish that combines earthy mushrooms with aromatic spices. This hearty soup is not only delicious but also simple to prepare, making it an excellent choice for any home cook. Rich and creamy, it’s perfect as a starter or a light meal. Let the flavors transport you to Hungary with every spoonful!
Ingredients
– 1 lb fresh mushrooms, sliced
– 1 medium onion, chopped
– 2 cloves garlic, minced
– 2 cups vegetable broth
– 1 cup sour cream
– 2 tablespoons flour
– 1 tablespoon paprika
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh parsley for garnish
Servings and Cooking Time
This recipe serves 4 people. Preparation time is approximately 15 minutes, with a cooking time of around 30 minutes.
Nutritional Value
Each serving (1 cup) contains approximately:
– Calories: 180
– Protein: 5g
– Fat: 10g
– Carbohydrates: 15g
– Fiber: 2g
(Note: Values are estimates and can vary based on ingredients.)
Step-by-Step Cooking Process
1. Heat olive oil in a large pot over medium heat.
2. Add chopped onions and sauté until translucent.
3. Stir in minced garlic and cook for another minute.
4. Add sliced mushrooms and cook until they release moisture.
5. Sprinkle flour over the mushrooms and stir well to combine.
6. Pour in vegetable broth gradually, stirring constantly.
7. Add paprika, salt, and pepper; bring the mixture to a boil.
8. Reduce heat and simmer for 15 minutes, allowing flavors to meld.
9. Stir in sour cream until fully incorporated.
10. Adjust seasoning if needed and garnish with fresh parsley.
Alternative Ingredients
You can substitute sour cream with Greek yogurt for a lighter option. Additionally, use any variety of mushrooms like shiitake or cremini for different flavor profiles.
Serving and Pairings
Serve this hearty soup with crusty bread or a side salad. It pairs wonderfully with a glass of white wine or a light beer for a complete meal experience.
Storage and Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop or in the microwave until warmed through. This soup can be frozen for up to 2 months; just be aware that the texture may change slightly upon reheating.
Cooking Mistakes
– Don’t skip the sautéing step; it enhances the flavor.
– Avoid using canned mushrooms; fresh is best.
– Be cautious with salt; taste as you go.
– Don’t rush the cooking time; allow the mushrooms to cook properly.
– If it’s too thick, add more broth gradually.
Helpful Tips
– Use a mix of mushroom varieties for depth of flavor.
– For a spicier kick, add a pinch of cayenne pepper.
– Blend the soup for a creamier texture if desired.
– Always taste before serving to adjust seasonings.
FAQs
Can I make this soup vegan?
Yes, you can easily make this soup vegan by using plant-based sour cream and vegetable broth.
What types of mushrooms work best?
A mix of button, shiitake, and cremini mushrooms offers the best flavor and texture.
Can I add other vegetables?
Absolutely! Carrots and celery can add an extra layer of flavor and nutrition.
How can I thicken the soup?
To thicken, you can blend a portion of the soup and return it to the pot or add more flour.
Is this soup gluten-free?
Yes, simply use a gluten-free flour substitute to keep the soup gluten-free.
Conclusion
Hungarian mushroom soup is a delightful dish that brings warmth and comfort to any meal. With its rich flavors and creamy texture, it’s a recipe that’s sure to impress family and friends alike. Enjoy the journey of making this traditional soup and savor every delicious bite!

Hungarian Mushroom Soup
Ingredients
- 1 lb fresh mushrooms sliced
- 1 medium onion chopped
- 2 cloves garlic minced
- 2 cups vegetable broth
- 1 cup sour cream
- 2 tablespoons flour
- 1 tablespoon paprika
- 1 tablespoon olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onions and sauté until translucent.
- Stir in minced garlic and cook for another minute.
- Add sliced mushrooms and cook until they release moisture.
- Sprinkle flour over the mushrooms and stir well to combine.
- Pour in vegetable broth gradually, stirring constantly.
- Add paprika, salt, and pepper; bring the mixture to a boil.
- Reduce heat and simmer for 15 minutes, allowing flavors to meld.
- Stir in sour cream until fully incorporated.
- Adjust seasoning if needed and garnish with fresh parsley.