Description
Creamy Hungarian Mushroom Soup is a cozy, flavorful soup made with golden brown mushrooms, caramelized onions, paprika, sour cream, and fresh herbs. A perfect cold-weather comfort dish that’s easy enough for weeknights and elegant enough for holidays.
Ingredients
- 4 tablespoons butter
- 1 medium onion, finely chopped
- 1 pound cremini mushrooms, sliced (or baby bella, or portobello)
- 2 tablespoons all-purpose flour
- 1 tablespoon Hungarian paprika (or sweet paprika)
- 3 cups chicken broth
- 1 cup milk
- 1 tablespoon Tamari sauce
- ½ cup sour cream
- 1 tablespoon lemon juice
- 3 tablespoons fresh parsley, chopped
- 2 tablespoons fresh dill, chopped
- 1 tablespoon fresh thyme, chopped
- Salt, pepper, and ground chili pepper to taste
Instructions
- In a large pot over medium heat, melt the butter. Add the chopped onion and sauté for 3–4 minutes until soft and translucent.
- Add the mushrooms and cook for 7–8 minutes, stirring occasionally, until they release their moisture and are golden brown.
- Sprinkle the flour and paprika over the mushrooms and stir to evenly coat. Cook for 1–2 minutes to eliminate the raw flour taste.
- Gradually pour in the chicken broth while stirring to prevent lumps. Add the milk and Tamari sauce, stirring to combine.
- Bring the soup to a gentle simmer and cook for 10 minutes, stirring occasionally.
- Remove from heat. In a separate bowl, temper the sour cream by mixing in a ladle of hot soup, then stir the mixture back into the pot.
- Add lemon juice, parsley, dill, thyme, salt, pepper, and chili pepper. Stir until fully combined and smooth.
- Let the soup rest for a couple of minutes before serving. Garnish with extra herbs if desired. Serve with crusty bread or a side salad.
Notes
- Brown the mushrooms for maximum flavor—avoid overcrowding the pan to prevent steaming.
- Temper the sour cream before adding to prevent curdling.
- Thicken with a cornstarch slurry if desired; thin with broth or milk.
- To make vegetarian or vegan: use vegetable broth, dairy-free butter, and dairy-free sour cream or oat cream.
- Tamari adds umami depth—don’t skip it!
- Store leftovers in an airtight container in the fridge for 3–4 days.
- Freeze the base (before dairy/herbs) for best results; add final ingredients after reheating.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Hungarian
Nutrition
- Serving Size: 1 bowl
- Calories: 265
- Sugar: 7g
- Sodium: 520mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 45mg
