Go Back

Creamy Hungarian Mushroom Soup

A warm and velvety soup bursting with earthy mushroom flavors and a hint of paprika, perfect for cozy evenings.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: Hungarian
Calories: 320
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb mushrooms, sliced (button or cremini)
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 4 tablespoons unsalted butter or olive oil
  • 1/4 cup all-purpose flour
  • 4 cups vegetable broth
  • 1 cup sour cream Can substitute with cashew cream or plant-based yogurt for dairy-free.
  • 2 teaspoons paprika (preferably sweet Hungarian)
  • to taste Salt
  • to taste Black pepper
  • for garnish Fresh parsley, chopped

Method
 

Preparation
  1. Start by slicing the mushrooms, dicing the onion, and mincing the garlic.
Cooking
  1. In a large pot, melt the butter or heat the olive oil over medium heat. Add the diced onion and cook until translucent, about 5-7 minutes.
  2. Toss in the minced garlic and sauté for an additional minute until fragrant.
  3. Add the sliced mushrooms to the pot and cook, stirring occasionally, for about 8-10 minutes until they’re tender and browned.
  4. Sprinkle the flour over the mushroom mixture, stirring it in well to coat. Cook for a minute, then gradually pour in the vegetable broth while stirring continuously to avoid lumps.
  5. Season with paprika, salt, and pepper. Bring the soup to a simmer and cook for about 10 minutes, allowing the flavors to meld.
  6. Stir in the sour cream until well combined.
  7. Ladle the soup into bowls, garnishing with fresh parsley.

Notes

For the best flavor, avoid rushing the sautéing process. Keep a close watch while simmering to prevent the sour cream from curdling. Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.