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a top view of a large bowl of creamy mushroom soup served with crusty bread, a dollop of sour cream, a garnish of chopped parsley, and a spring of fresh thyme

Hungarian Mushroom Soup

Fatimah
Hungarian Mushroom Soup is a rich and creamy dish filled with savory mushrooms, tender onions, and a touch of paprika. It’s the perfect comforting meal for chilly nights, with a tangy finish from sour cream and lemon.
5 from 1 Rating
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Soup
Cuisine Hungarian
Servings 4
Calories 283 kcal

Ingredients
  

  • 1 pound brown baby mushrooms sliced
  • 1 large yellow onion finely chopped
  • 4 tablespoons unsalted butter
  • 1 tablespoon paprika
  • ½ teaspoon black pepper
  • 2 teaspoons dill weed
  • 6 sprigs fresh thyme about 3 teaspoons
  • 1 teaspoon salt or to taste
  • 3 tablespoons low sodium soy
  • 2½ cups chicken broth
  • 1 cup milk
  • ½ cup sour cream
  • 2 tablespoons all purpose flour or cornstarch
  • 2 tablespoons lemon juice
  • 3 tablespoons fresh parsley

Instructions
 

  • Melt the butter in a large pot on medium-high heat, then add the mushrooms and the onions. Sauté for about 5-8 minutes until the onions soften.
  • Add soy sauce, paprika, salt, dill weed, black pepper, and thyme. Stir in the chicken broth, cover, and let it simmer on medium-low for 10 minutes.
  • Combine the cornstarch with the milk in a small bowl, and whisk until smooth and no longer clumpy.
  • Add it to the pot, stir, cover, and let it simmer for another 10-15 minutes on medium-low heat.
  • In a separate bowl, add the sour cream and ladle about 2-3 cups of the soup broth, slowly streaming the broth into the sour cream. Whisk them well. You want this to be really liquidly so the sour cream tempers properly and doesn't curdle in the soup.
  • Pour the tempered sour cream mixture into the pot, and add the lemon juice and parsley. Adjust the seasonings and you're ready to serve.

Notes

  • Sauté Mushrooms for Maximum Flavor: Cook them until they release moisture and turn golden brown for a richer, umami-packed broth.
  • Temper the Sour Cream: Slowly mix hot soup broth into the sour cream before adding it to the pot. This prevents curdling and ensures a silky texture.
  • Don’t Skip the Paprika: Hungarian paprika gives the soup its signature warmth and depth. Use high-quality sweet or smoked paprika for the best results.
  • Adjust Thickness: For a thicker soup, add more cornstarch slurry. For a thinner consistency, stir in extra broth or milk.
  • Let It Rest: Allow mushroom soup to sit for a few minutes after cooking. This helps the flavors meld beautifully before serving.

Nutrition

Calories: 283kcalCarbohydrates: 19gProtein: 10gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.5gCholesterol: 54mgSodium: 812mgPotassium: 913mgFiber: 2gSugar: 8gVitamin A: 1747IUVitamin C: 9mgCalcium: 153mgIron: 2mg
Keyword Hungarian Mushroom Soup, Mushroom Soup
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