If you are an enthusiast of creamy, thick soups with deep earthy flavors, you have come to the right place! This Hungarian mushroom soup is one of the most comforting recipes we have ever made and its preparation is rather simple.
This soup doesn’t take very long compared to other recipes, but it does require a bit of time and attention. Don’t forget to stir occasionally to keep your soup from burning. Your best option is to use Hungarian sweet paprika in this recipe. If you cannot find it, you may need to adjust the amount of paprika. Finally, other recipes for Hungarian mushroom soup suggest adding lemon juice or cayenne pepper to add a bit of a kick to the soup: if you wish to do so, remember to add them when you add the cream.
The recipe calls for equal parts of butter and light cream. If you want your soup to be more creamy, you may add more cream. We opted for a light cream to make the soup a bit less heavy, but it’s fine to use other types of cream with stronger flavors, such as sour cream. This will add a bit more tang to the flavor of the soup, which works great. Just remember not to let the soup boil after you have added the sour cream.
We use white (button) mushrooms in this recipe, but feel free to use a dried mushroom mix if you prefer. Soak the mix in water for a while to rehydrate the mushrooms. You may add some of this water in your soup to enhance its flavor, but make sure to leave out the dirt that might have come out from the mushrooms.
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Hungarian mushroom soup
Ingredients
- 1 lb. mushrooms
- 1 small onion
- 2 oz butter
- 3 tbsp flour
- 1 tsp sweet smoked paprika
- 2½ cup vegetable broth
- ¼ cup light cream
- salt and pepper
- fresh dill for garnishing
Instructions
- Slice the mushrooms and finely chop the onion.
- In a large saucepan melt the butter and add the mushrooms and the onion. Season with salt and pepper. Cook frequently stirring until the liquid from the mushrooms is evaporated, the onions are translucent and the mushrooms are golden.
- Add the flour and sweet smoked paprika. Mix well and stir continuously for a couple of minutes, and add the cold vegetable stock. Mix well and bring to a boil, stirring frequently.
- Once the soup thickens up, keep boiling for about 10 minutes. Then add the cream and mix well. Adjust the seasoning and garnish with fresh dill. Serve with fresh bread.