Hungarian mushroom soup is a rustic, comforting dish using paprika, soy sauce, and sour cream for an earthy, simple mushroom soup recipe you’ll love!
What is in a Rustic Hungarian Mushroom Soup?
Hungarian mushroom soup is a rich, creamy mushroom recipe, which includes a good helping of Hungary’s most treasured spice: paprika.
The combination of chunky mushrooms and sweet, peppery paprika produces a robust, earthy and flavoursome soup that is just crying out for a dollop of sour cream!
What is in Creamy Hungarian mushroom soup?
This soup uses just a few common ingredients:
- Mushrooms (I use closed cup and shiitake mushrooms)
- Plain flour
- 2 ½ tsps. paprika (I use standard paprika, but use Hungarian if you can get hold of it)
- White wine
- Good quality vegetable stock
- Soy sauce
- Semi skimmed milk
- Soured cream
- Lemon juice
- Dried or fresh dill
- Salt and pepper
- Fresh parsley
- Extra sour cream for topping
RECIPE TIP: Although the dish is titled Hungarian Mushroom Soup, it is not essential to use Hungarian paprika. Standard paprika will work fine. However, the use of authentic Hungarian paprika, which has a deep red colour and sweeter flavour, would undoubtedly produce a richer, sweeter soup.
How to prepare Hungarian mushroom soup
- In a large pan, fry the onions in butter until soft, then add the mushrooms and cook for another 2 minutes.
- When the mushrooms start to soften, sprinkle with flour and paprika and mix in well.
- Next, add the white wine and scrape up any bits of flour/paprika stuck to the base of the pan. Then gradually add the stock, milk and soy sauce and stir continually, until the soup starts to boil and thicken.
- Take the soup off the heat and allow to cool slightly before adding the sour cream, then stir in well. (IMPORTANT NOTE: adding the sour cream whilst still on the heat will cause it to curdle!)
- Add the lemon juice, dill, and seasoning to taste.
- Serve with freshly chopped parsley and extra dollops of sour cream.
Can you freeze this soup?
Yes, Hungarian mushroom soup can be frozen. Allow to fully cool before transferring to an airtight container. Freeze for up to 3 months and defrost thoroughly before reheating. Reheat in a pan and ensure the soup is piping hot throughout before serving.
STORING TIP: Freshly made soup will also keep in the fridge, in a sealed container, for 2 days.
What to Serve with this recipe?
An indulgent dish like this definitely requires an indulgent pairing and something that you can dunk into all that creamy, mushroomy goodness!
Without a doubt, this soup pairs well with fully loaded sandwiches. Any kind of grilled cheese will work well, and in particular, a Mushroom grilled cheese sandwich would pair up amazingly. You could also try this soup with Paprika chicken wraps or a fully loaded Beef brisket burrito!
Grab yourself a massive bowl and get ready for a delicious creamy and simple soup recipe like you’ve never tasted before! Enjoy!
Other soups you might like:
- Leek and potato soup
- Cauliflower soup
- Pea and ham soup
- Spicy chicken soup
- Tuscan ribollita soup
- Chicken noodle soup
- Clam chowder
- Celeriac and potato soup
- Pea and samphire soup
- Pumpkin soup
- Mulligatawny chicken and wild rice soup
- Celery, apple and blue cheese soup
- Butternut squash soup
Hungarian Mushroom Soup
- 30 g butter
- 150 g Onion finely chopped
- 500 g mushrooms I used closed cup and shiitake
- 3 tablespoon plain flour
- 2 ½ teaspoon paprika I used standard, but use Hungarian if you can get hold of it
- 100 ml white wine
- 300 ml good quality vegetable stock
- 3 tablespoon light soy sauce
- 200 ml semi skimmed milk
- 3 tablespoon soured cream
- Juice of half a lemon
- 3 teaspoon dried dill
- Salt and pepper
- 20 g chopped parsley
- Extra soured cream for topping
- In a large pan melt the butter and fry the onions until soft. Next add the mushrooms and stir fry for a further 2 minutes.
- When the mushrooms start to soften sprinkle with flour and paprika and mix in well.
- Next add the white wine and scrape up any bits of flour/paprika that are stuck to the base of the pan. Once the wine has reduced by half, gradually add the stock, milk and soy sauce and stir continually until the soup starts to boil and thicken.
- Take the soup off the heat and allow to cool slightly before adding the soured cream then stir in well. (Note - adding the soured cream whilst still on the heat will cause it to curdle).
- Finally, stir in the dill and lemon juice and season to taste.
- Serve with freshly chopped parsley and extra blobs of soured cream.
I first shared this Hungarian Mushroom Soup recipe on the Sunday Supper Movement site, where I am a contributor.
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