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Creamy Hungarian Mushroom Soup

Creamy Hungarian Mushroom Soup


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  • Author: Jessica
  • Total Time: 35 minutes

Description

If you love rich, comforting soups, this Creamy Hungarian Mushroom Soup is a must-try! Inspired by the traditional flavors of Hungary, this soup is packed with earthy mushrooms, aromatic herbs, and a creamy broth that will warm you from the inside out. It’s perfect for cozy nights or as an elegant starter for a dinner party. The combination of savory, tangy, and creamy makes this soup a true crowd-pleaser.

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Ingredients

Scale
  • 1 lb mushrooms (white or cremini), sliced
  • 1 medium onion, chopped
  • 2 tablespoons butter (or olive oil for a dairy-free version)
  • 3 cloves garlic, minced
  • 1 tablespoon paprika (preferably Hungarian paprika)
  • 1 teaspoon dried dill (or 1 tablespoon fresh dill)
  • 4 cups vegetable or chicken broth
  • 1 cup heavy cream (or coconut cream for dairy-free)
  • 1 tablespoon soy sauce (or tamari for a gluten-free option)
  • 2 teaspoons lemon juice
  • Salt and pepper, to taste
  • 1 tablespoon flour (or cornstarch for gluten-free)
  • 1/4 cup fresh parsley, chopped (for garnish)
  • Optional: 2 tablespoons sour cream (for topping)

Instructions

Step 1: Sauté the Mushrooms and Onions
In a large pot, melt the butter over medium heat. Add the chopped onion and sauté for 3-4 minutes, until softened. Add the sliced mushrooms and cook for an additional 5-7 minutes, stirring occasionally, until the mushrooms release their moisture and begin to brown.

Step 2: Add Garlic and Spices
Add the minced garlic, paprika, and dried dill to the pot. Stir well and cook for another minute until fragrant.

Step 3: Create the Soup Base
Pour in the vegetable or chicken broth and bring the mixture to a simmer. Let it cook for 10-12 minutes, allowing the mushrooms to soften and the flavors to meld together.

Step 4: Make the Creamy Mixture
In a small bowl, whisk together the heavy cream and flour (or cornstarch) until smooth. Slowly pour this mixture into the soup, stirring continuously to avoid any lumps. Simmer for another 5 minutes until the soup thickens and becomes creamy.

Step 5: Add Soy Sauce and Lemon Juice
Stir in the soy sauce (or tamari) and lemon juice. Taste the soup and season with salt and pepper to your liking.

Step 6: Serve and Garnish
Ladle the soup into bowls, and if desired, top with a spoonful of sour cream and a sprinkle of fresh parsley for a fresh, vibrant finish.

Notes

  • Use Fresh Mushrooms: For the best flavor and texture, always use fresh mushrooms. They will give the soup a hearty, earthy taste.
  • Adjust the Creaminess: If you want a richer soup, you can add more cream. For a lighter version, use half-and-half or even unsweetened almond milk.
  • Make it Vegan: Use coconut cream or a plant-based cream alternative and vegan butter to make the soup completely dairy-free.
  • Customize the Flavor: If you love a bit of heat, add a pinch of cayenne pepper or red pepper flakes when you add the paprika.
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Cuisine: Hungarian