Creamy Hungarian Mushroom Soup

Bowl of creamy Hungarian Mushroom Soup garnished with fresh herbs
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Creamy Hungarian Mushroom Soup

Introduction

If you’re looking for a warm and comforting dish, Creamy Hungarian Mushroom Soup is just what you need. This rich and flavorful soup combines the earthiness of mushrooms, the warmth of paprika, and a delightful creaminess that will make every spoonful a cozy experience. Perfect for chilly evenings, this homemade soup is sure to satisfy your taste buds and warm your soul.

Why You’ll Love This Recipe

  • Quick & Easy: Prepare this soup in about 30 minutes!
  • Simple Ingredients: Uses everyday ingredients you might already have at home.
  • Comforting Flavor: The combination of mushrooms and spices creates a hearty bowl of goodness.
  • Impressive Meal: Perfect for family dinners or gatherings, sure to impress your guests.
  • Satisfying and Delicious: You’ll crave this creamy, rich soup time and again!

Ingredients Needed

  • For the Base:
  • 3 tablespoons olive oil
  • 1 ½ pounds mixed mushrooms, trimmed and sliced into ¼-inch pieces
  • 2 cups diced yellow onions
  • For the Sauce:
  • 3 tablespoons unsalted butter
  • ¼ cup all-purpose flour (see gluten-free notes below)
  • 4 teaspoons sweet mild paprika
  • 1 tablespoon chopped fresh dill (or 2 teaspoons dried dill)
  • Kosher salt and cracked black pepper, to taste
  • For the Liquid:
  • ½ cup dry white wine (like Sauvignon Blanc)
  • 3 cups low-sodium chicken or vegetable broth
  • 2 tablespoons low-sodium soy sauce
  • For the Creaminess:
  • 1 ½ cups whole milk
  • ¾ cup sour cream
  • 2 tablespoons white wine vinegar or sherry vinegar
  • For Garnishing:
  • ½ cup chopped fresh parsley

How to Make Creamy Hungarian Mushroom Soup

  1. Heat the Oil: In a large pot or Dutch oven, heat the olive oil over medium heat.
  2. Cook the Vegetables: Add the sliced mushrooms and diced onions. Cook, stirring occasionally, until the onions become translucent and the mushrooms shrink in size, approximately 15 minutes.
  3. Set Aside: Transfer the cooked mushrooms and onions to a bowl and set aside.
  4. Make the Roux: In the now-empty pot, add the unsalted butter and let it melt over medium heat. Whisk in the flour, sweet paprika, dill, salt, and pepper. Cook this mixture for 1 minute while whisking constantly to form a roux.
  5. Deglaze: Pour in the dry white wine and whisk until it has mostly evaporated.
  6. Add the Broth: Gradually whisk in the broth, making sure that the flour mixture dissolves completely. Stir in the soy sauce and the reserved mushroom mixture.
  7. Simmer: Bring the soup to a gentle simmer. Allow it to cook for about 5 minutes until the liquid has reduced by half.
  8. Incorporate Dairy: Stir in the milk and sour cream, bringing the soup back to a simmer. Then, add the vinegar.
  9. Finalize with Parsley: Remove from heat, add chopped fresh parsley, and season with additional pepper to taste.

Serving and Storage Tips

Serve the soup hot, garnished with extra parsley and perhaps a drizzle of olive oil. Pair it with crusty bread or a side salad for a complete meal. To store leftovers, let the soup cool completely, then transfer to an airtight container. It can be stored in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave, adding a splash of milk if it has thickened.

Helpful Notes

  • Gluten-Free Option: Substitute all-purpose flour with a gluten-free flour blend to make this soup gluten-free.
  • Flavor Variations: You can add other herbs like thyme or rosemary for more depth. If you like spice, consider adding a pinch of cayenne pepper.
  • Mushroom Choices: Use a mix of your favorite mushrooms for varied flavors. Shiitake, cremini, and portobello are great options!

Conclusion

Creamy Hungarian Mushroom Soup is a standout dish that combines comfort and flavor in every bowl. Its ease of preparation and delightful taste make it a perfect go-to for any occasion. If you try this recipe, please leave us a comment and a star rating! We’d love to hear your thoughts. Don’t forget to share it on social media—what delicious variations did you try? Let us know below!

Frequently Asked Questions

Can I use different types of mushrooms?

Absolutely! Feel free to mix and match your favorite mushrooms to create your ideal flavor profile.

Is this recipe freezer-friendly?

Yes, you can freeze this soup. Just make sure to let it cool completely before transferring it to a freezer-safe container. It keeps well for up to 3 months.

How do I make this gluten-free?

Simply replace the all-purpose flour with a gluten-free flour blend. Everything else remains the same, and you’ll still enjoy a creamy and comforting soup!

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Creamy Hungarian Mushroom Soup

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  • Author: chef-ava
  • Total Time: 45 minutes
  • Yield: 4 servings 1x
  • Diet: Vegetarian
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Description

A rich and flavorful soup combining earthy mushrooms, warm paprika, and delightful creaminess, perfect for chilly evenings.

Ingredients

Scale
  • 3 tablespoons olive oil
  • 1 ½ pounds mixed mushrooms, trimmed and sliced into ¼-inch pieces
  • 2 cups diced yellow onions
  • 3 tablespoons unsalted butter
  • ¼ cup all-purpose flour
  • 4 teaspoons sweet mild paprika
  • 1 tablespoon chopped fresh dill (or 2 teaspoons dried dill)
  • Kosher salt and cracked black pepper, to taste
  • ½ cup dry white wine
  • 3 cups low-sodium chicken or vegetable broth
  • 2 tablespoons low-sodium soy sauce
  • 1 ½ cups whole milk
  • ¾ cup sour cream
  • 2 tablespoons white wine vinegar or sherry vinegar
  • ½ cup chopped fresh parsley for garnishing

Instructions

  1. In a large pot or Dutch oven, heat the olive oil over medium heat.
  2. Add the sliced mushrooms and diced onions. Cook, stirring occasionally, until the onions become translucent and the mushrooms shrink in size, approximately 15 minutes.
  3. Transfer the cooked mushrooms and onions to a bowl and set aside.
  4. In the now-empty pot, add the unsalted butter and let it melt over medium heat. Whisk in the flour, sweet paprika, dill, salt, and pepper. Cook this mixture for 1 minute while whisking constantly to form a roux.
  5. Pour in the dry white wine and whisk until it has mostly evaporated.
  6. Gradually whisk in the broth, ensuring the flour mixture dissolves completely. Stir in the soy sauce and the reserved mushroom mixture.
  7. Bring the soup to a gentle simmer and allow it to cook for about 5 minutes until the liquid has reduced by half.
  8. Stir in the milk and sour cream, bringing the soup back to a simmer, then add the vinegar.
  9. Remove from heat, add chopped fresh parsley, and season with additional pepper to taste.

Notes

Serve hot, garnished with extra parsley and a drizzle of olive oil. Pair with crusty bread or a side salad. Leftovers can be stored in the fridge for 3-4 days or frozen for up to 3 months.

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Hungarian

Nutrition

  • Serving Size: 1 bowl
  • Calories: 320
  • Sugar: 5g
  • Sodium: 500mg
  • Fat: 18g
  • Saturated Fat: 10g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 3g
  • Protein: 8g
  • Cholesterol: 40mg

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