Creamy Hungarian Mushroom Soup Recipe

Introduction

Creamy Hungarian Mushroom Soup offers a rich and comforting flavor with a touch of traditional paprika and fresh herbs. This hearty soup is perfect for a cozy meal and highlights the earthiness of mixed mushrooms in a velvety broth.

Ingredients

• 3 tablespoons olive oil
• 1 ½ pounds mixed mushrooms, trimmed and sliced ¼-inch thick
• 2 cups diced yellow onions
• 3 tablespoons unsalted butter
• ¼ cup all-purpose flour
• 4 teaspoons sweet mild paprika
• 1 tablespoon chopped fresh dill, or 2 teaspoons dried dill
• Kosher salt and cracked black pepper
• ½ cup dry white wine, such as Sauvignon Blanc
• 3 cups low-sodium chicken broth or vegetable broth
• 2 tablespoons low-sodium soy sauce
• 1 ½ cups whole milk
• ¾ cup sour cream
• 2 tablespoons white wine vinegar or sherry vinegar
• ½ cup chopped fresh parsley

Instructions

1. Step 1: Heat olive oil in a large pot or Dutch oven over medium heat. Add the sliced mushrooms and diced onions. Cook, stirring occasionally, until the onions are translucent and the mushrooms have shrunk by half, about 15 minutes.
2. Step 2: Transfer the cooked mushrooms and onions to a bowl and set aside.
3. Step 3: Add the butter to the now empty pot and melt it over medium heat. Whisk in the flour, sweet paprika, dill, 1 teaspoon salt, and 1 teaspoon pepper. Cook, whisking constantly, for 1 minute to make a roux.
4. Step 4: Deglaze the pan with the white wine, whisking until the wine has evaporated. Gradually whisk in the broth in increments, allowing the flour mixture to dissolve fully before adding more.
5. Step 5: Stir in the soy sauce and the reserved mushroom and onion mixture. Bring the soup to a simmer and cook until the liquid reduces by half, about 5 minutes.
6. Step 6: Whisk in the whole milk and sour cream, then bring the soup back to a gentle simmer. Stir in the vinegar, then remove from heat.
7. Step 7: Add chopped fresh parsley and adjust seasoning with additional pepper if desired. Serve warm.

Tips & Variations

• For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.
• Use vegetable broth to make the soup vegetarian.
• Try adding a pinch of cayenne pepper for a subtle heat.
• Fresh dill brings a brighter flavor, but dried dill works well if fresh is unavailable.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to prevent curdling. Avoid boiling after adding sour cream to maintain a smooth texture. You can also freeze the soup for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use different types of mushrooms?

Yes, a mix of mushrooms like cremini, button, shiitake, or portobello adds depth of flavor and texture. Just be sure to slice them evenly to cook uniformly.

Why is the soup simmered until the liquid reduces by half?

Reducing the liquid concentrates the flavors and thickens the soup, creating a richer and more satisfying dish.

Creamy Hungarian Mushroom Soup Recipe

---

★★★★★

4.6 from 122 reviews

• Author: Julian
• Total Time: 35 minutes
• Yield: 7 servings 1x
• Diet: Gluten Free

Pin Recipe

Print Recipe

Description

This Creamy Hungarian Mushroom Soup is a rich and comforting dish featuring a blend of mixed mushrooms simmered in a paprika-spiced broth, finished with sour cream and fresh herbs. Perfect as a hearty appetizer or a light meal, this soup brings traditional Hungarian flavors to your table with a creamy texture and savory depth.

---

Ingredients

Scale 1x2x3x

Vegetables & Herbs

• 1 ½ pounds mixed mushrooms, trimmed and sliced ¼-inch thick
• 2 cups diced yellow onions
• 1 tablespoon chopped fresh dill, or 2 teaspoons dried dill
• ½ cup chopped fresh parsley

Liquids & Broth

• ½ cup dry white wine (such as Sauvignon Blanc)
• 3 cups low-sodium chicken broth or vegetable broth
• 1 ½ cups whole milk
• 2 tablespoons white wine vinegar or sherry vinegar

Pantry Staples & Seasonings

• 3 tablespoons olive oil
• 3 tablespoons unsalted butter
• ¼ cup all-purpose flour (gluten free flour can be substituted)
• 4 teaspoons sweet mild paprika
• Kosher salt and cracked black pepper, to taste
• 2 tablespoons low-sodium soy sauce
• ¾ cup sour cream

---

Instructions

1. Sauté Mushrooms and Onions: Heat olive oil in a large pot or Dutch oven over medium heat. Add the sliced mushrooms and diced onions. Cook, stirring occasionally, until the onions are translucent and the mushrooms have reduced in size by half, which takes about 15 minutes. Remove the mixture from the pot and set aside in a bowl.
2. Prepare Roux and Spices: Add butter to the now-empty pot and melt over medium heat. Whisk in the flour, sweet paprika, dill, 1 teaspoon of salt, and 1 teaspoon of black pepper. Cook this mixture, whisking constantly, for about 1 minute to form a seasoned roux.
3. Deglaze with Wine: Pour in the dry white wine to deglaze the pot, whisking as you scrape the bottom, and cook until the wine has evaporated.
4. Add Broth and Mushroom Mixture: Gradually whisk in the broth in increments, allowing the flour mixture to fully dissolve each time before adding more. Stir in the soy sauce and the reserved mushroom and onion mixture. Bring the soup to a simmer and cook until the liquid reduces by half, about 5 minutes.
5. Finish Soup: Whisk in the whole milk and sour cream, then bring the soup back to a gentle simmer. Stir in the white wine or sherry vinegar. Remove the pot from heat, then add fresh parsley and adjust seasoning with pepper as needed. Serve hot.

Notes

• Use gluten-free flour as a substitute if gluten intolerance is a concern.
• Choose a dry white wine with good acidity like Sauvignon Blanc for the best flavor balance.
• For a vegetarian version, use vegetable broth instead of chicken broth.
• Fresh dill can be used instead of dried for a more pronounced herbal flavor.
• The soup can be gently reheated; add a splash of milk if it thickens too much upon cooling.

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: Hungarian

Keywords: Hungarian mushroom soup, creamy mushroom soup, paprika soup, traditional Hungarian recipe, sour cream soup, easy mushroom soup