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Hungarian Mushroom Soup Recipe

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4.1 from 7 reviews

This Hungarian Mushroom Soup is a rich and creamy comfort food classic, combining the deep flavors of butter, paprika, and dill with tender mushrooms and a luscious sour cream finish. Perfectly balanced with a hint of tang from tamari and slow-simmered to develop a caramelized richness, this soup offers an authentic taste of Hungary in a warm, hearty bowl.

Ingredients

Vegetables and Herbs

  • 1 large yellow onion, finely chopped
  • 1 clove garlic, minced
  • 12 ounces cremini or white button mushrooms, sliced or diced
  • 1 1/2 tablespoons chopped fresh dill (or 1 1/2 teaspoons dried dill)
  • Chopped dill or parsley, for garnish

Fats and Dairy

  • 2 tablespoons unsalted butter (or vegetable spread like Earth Balance for vegan)
  • 3 tablespoons unsalted butter (or vegetable spread like Earth Balance for vegan)
  • 1 cup whole milk (or soy or hemp milk for vegan)
  • 1/2 cup sour cream (or vegan sour cream)
  • Extra sour cream for serving

Spices and Seasonings

  • 2 tablespoons genuine imported Hungarian paprika
  • 1 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 tablespoon tamari or soy sauce

Other

  • 2 tablespoons all-purpose flour
  • 2 cups quality beef broth (or vegetable broth for vegan)

Instructions

  1. Sauté Onions and Mushrooms: In a heavy pot or Dutch oven, melt 2 tablespoons of butter. Add the finely chopped onions and cook over medium heat until they turn translucent and just start to brown, about 5 minutes. Stir in the minced garlic and cook for an additional minute until fragrant. Add the sliced mushrooms and cook for 5-7 minutes until they release their juices. Transfer the cooked mushroom mixture to a bowl and set aside.
  2. Create the Roux and Base: In the same pot, melt 3 tablespoons of butter. Gradually stir in 2 tablespoons of all-purpose flour, whisking constantly for 6-7 minutes until the mixture turns a rich caramelized brown color. This step builds the flavor foundation.
  3. Add Liquids and Seasoning: Slowly pour in 1 cup of whole milk and 2 cups of beef broth while whisking continuously to ensure a smooth texture without lumps. Stir in 1 tablespoon of tamari or soy sauce, 2 tablespoons of Hungarian paprika, 1 1/2 tablespoons of fresh dill, 1 teaspoon of salt, and 1/4 teaspoon freshly ground black pepper. Combine thoroughly.
  4. Simmer the Soup: Return the mushroom mixture to the pot. Bring everything to a boil, then reduce the heat to medium, cover, and let the soup simmer gently for 15 minutes. Stir occasionally to prevent sticking and allow flavors to meld.
  5. Finish with Sour Cream and Serve: Off the heat, stir in 1/2 cup of sour cream to add creaminess and tang. Heat through gently but do not boil to prevent curdling. Serve the soup immediately with a dollop of extra sour cream and a sprinkle of chopped dill or parsley. Accompany with crusty bread for a complete meal.

Notes

  • Use fresh dill whenever possible to enhance the authentic flavor.
  • For a vegan version, substitute butter with vegetable spread, milk with soy or hemp milk, beef broth with vegetable broth, and sour cream with vegan sour cream.
  • Constant whisking during the roux preparation is crucial to avoid lumps and to achieve the deep caramelized flavor.
  • The soup pairs wonderfully with crusty bread or a light salad for a full meal.
  • Adjust the paprika amount based on your preferred spice level—Hungarian paprika can vary in heat.

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