This Hungarian mushroom soup is a classic comfort dish, full of earthy, savory flavors. It features tender mushrooms in a broth seasoned with sweet paprika and dill, enriched with a bit of sour cream for a creamy finish. It’s a warm and satisfying meal.
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You can have this soup on the table in about 45 minutes. It uses straightforward ingredients and techniques, making it a great choice for a weeknight dinner when you want something special without a lot of fuss.
Why You'll Love This Recipe
- Cooking the mushrooms until they release their liquid and begin to brown is key
- This step concentrates their flavor and adds a deep, savory base to the soup
- Whisking flour and milk together before adding it to the pot creates a smooth thickener
- Pouring it in slowly while stirring ensures the soup thickens without any lumps
- Tempering the sour cream by mixing it with some hot broth first is a simple trick
- It gently raises the temperature of the cream, which helps it blend smoothly into the soup without curdling
Essential Ingredients
- Mushrooms: Cremini mushrooms have a nice, earthy flavor that works well here. You can also use white button mushrooms or a mix of wild mushrooms.
- Paprika: Use sweet Hungarian paprika for its distinct flavor and color. Avoid using smoked or hot paprika, as they will significantly change the taste of the soup.
- White Wine: A dry white wine like Sauvignon Blanc or Pinot Grigio adds acidity and depth. If you prefer to cook without alcohol, you can substitute it with an equal amount of vegetable stock.
- Worcestershire Sauce: To keep this recipe vegetarian, look for a Worcestershire sauce that is made without anchovies. Many brands offer a vegan or vegetarian version.
- Sour Cream: Full-fat sour cream provides the richest texture and is less prone to curdling than its low-fat counterparts.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it together
Sauté the Aromatics and Mushrooms: Begin by melting butter in a large pot. Add the onions and cook until they soften, then add the mushrooms. Continue cooking until the mushrooms have released their moisture and started to get some color, which builds a flavorful foundation.
Simmer the Broth: Next, pour in the stock, wine, and add all the seasonings like paprika, dill, and thyme. Bring this mixture to a gentle boil and then reduce it to a simmer. Let it cook for about 10 minutes so the flavors can come together.
Thicken the Soup: In a small bowl, make a smooth paste by whisking the flour and milk. Slowly stream this mixture into the simmering soup, stirring constantly. Let the soup continue to cook until it thickens to a nice, creamy consistency.
Finish with Cream and Lemon: Take the soup off the heat before the final step. Temper the sour cream with a bit of the hot soup, then stir this mixture back into the pot. Finish with a squeeze of fresh lemon juice to brighten all the flavors.
You Must Know
- To prevent the sour cream from curdling, it is important to temper it by mixing it with a little of the warm soup before adding it to the pot
- Also, do not let the soup boil after adding the sour cream
- For a gluten-free version, you can substitute the all-purpose flour with a cornstarch slurry
- Mix 1 ½ tablespoons of cornstarch with 3 tablespoons of cold water and stir it into the soup to thicken
- If you prefer a thicker soup, let it simmer for a few extra minutes after adding the flour and milk slurry
- For a thinner soup, add a splash more vegetable stock
Serving Ideas
This soup is hearty on its own, but serving it with some crusty bread or warm dinner rolls for dipping is always a good idea.
Storing & Reheating
Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, being careful not to let it boil, which can cause the sour cream to separate. Freezing is not recommended as the creamy texture may not hold up well upon thawing.
FAQ
Can I make this soup vegan?
Yes, you can make a vegan version. Use a plant-based butter and a vegan sour cream alternative. Also, ensure your Worcestershire sauce is anchovy-free.
My soup seems a little thin. How can I fix it?
If your soup isn’t as thick as you’d like, you can let it simmer for a few more minutes to reduce further. You can also make a small slurry of 1 teaspoon of cornstarch mixed with 1 tablespoon of cold water and stir it into the simmering soup until thickened.
What’s the best way to clean mushrooms?
The best way to clean mushrooms is to wipe them with a damp paper towel or use a soft mushroom brush. Avoid soaking them in water, as they are very porous and will absorb liquid, which can make them steam instead of brown when you cook them.
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📖 Recipe Card
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Hungarian Mushroom Soup
- Total Time: 45 minutes
- Yield: 4 servings 1x
Description
A rich and creamy soup made with earthy mushrooms, sweet paprika, and a touch of dill, finished with sour cream.
Ingredients
- 4 tbsp salted butter (57g)
- 1 large yellow onion, chopped
- 1 lb cremini mushrooms, sliced (450g)
- 2 cups vegetable stock (480ml)
- ½ cup dry white wine (120ml)
- 2 tsp dried dill
- 2 tsp fresh thyme leaves
- 2 tsp sweet paprika
- 2 tbsp Worcestershire sauce (30ml)
- 1 tsp kosher salt
- 3 tbsp all-purpose flour (28g)
- 1 cup whole milk (240ml)
- ¼ cup sour cream (60g), plus more for serving
- 1 tbsp fresh lemon juice (15ml)
- 2 tbsp chopped fresh parsley, for garnish
- Freshly cracked black pepper, for serving
Instructions
- Melt the butter in a large pot or Dutch oven over medium heat. Add the chopped onion and sliced mushrooms. Cook, stirring occasionally, until the onions are soft and the mushrooms have released their liquid and started to brown, about 8-10 minutes.
- Pour in the vegetable stock, white wine, dried dill, thyme, sweet paprika, Worcestershire sauce, and salt. Stir to combine.
- Increase the heat to bring the mixture to a boil, then reduce the heat to low and let it simmer. Cook for about 10 minutes, allowing the liquid to reduce slightly and the flavors to meld.
- In a small bowl, whisk the all-purpose flour and whole milk together until no lumps remain.
- Slowly pour the milk and flour mixture into the simmering soup, whisking constantly to prevent lumps. Continue to simmer, stirring often, until the soup has thickened, about 10 minutes.
- Remove the pot from the heat. In a separate small bowl, place the sour cream. Add a ladleful of the hot soup to the sour cream and stir until smooth. This tempers the sour cream and prevents it from curdling.
- Pour the tempered sour cream mixture back into the soup pot. Stir in the fresh lemon juice. Taste and adjust seasoning with more salt if needed.
- Ladle the soup into bowls. Garnish with a dollop of sour cream, chopped fresh parsley, and a few cracks of black pepper before serving.
Notes
- To prevent the sour cream from curdling, it is important to temper it by mixing it with a little of the warm soup before adding it to the pot. Also, do not let the soup boil after adding the sour cream.
- For a gluten-free version, you can substitute the all-purpose flour with a cornstarch slurry. Mix 1 ½ tablespoons of cornstarch with 3 tablespoons of cold water and stir it into the soup to thicken.
- If you prefer a thicker soup, let it simmer for a few extra minutes after adding the flour and milk slurry. For a thinner soup, add a splash more vegetable stock.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Hungarian
