hungarian mushroom soup

Earthy mushrooms are the savory stars of this creamy, pungent, satisfying Hungarian mushroom soup.

Hungarian Mushroom Soup

tbsp butter

onions, chopped

lb mushrooms, sliced

stock

dry white wine

dill

thyme

paprika

soy sauce

milk

tbsp flour

sour cream

lemon juice

parsley

In a heavy pot or dutch oven sauté onions and mushrooms in butter over medium heat until onions are soft and translucent, about 15 minutes

Add dill, thyme, paprika, chicken broth, soy sauce and white wine

Bring to a simmer and cook until the liquid reduces by half

In a small bowl, whisk flour into milk until smooth

Add the milk mixture to the soup and cook until the soup begins to thicken, about 10 more minutes.	Over low heat, slowly stir in the sour cream, and lemon juice until both are completely combined

Garnish the soup with parsley and serve hot.**Yields 5 cups of soup

If serve 4 people as a main dish, we recommend doubling the recipe

This deliciously rich, hearty and comforting (vegetarian!) Hungarian cream of mushroom soup recipe is easy to adapt as vegan and gluten free.

Hungarian Mushroom Soup (Vegan or Gluten Free!)

butter ((or plant-based butter))

onion

celery

button mushrooms (sliced)

soy sauce ((gluten free))

smoked paprika

vegetable broth or mushroom broth

all-purpose flour ((or GF baking mix))

Salt and pepper

Garnishes: Fresh chopped dill, (scallions, and/or parsley, sour cream

Set a large 6 quart saucepot over medium heat. Add the butter, onions, and celery. Sauté for 3-5 minutes to soften. Then move the veggies to the side of the pot and add in the mushrooms, 1 teaspoon salt, and ½ teaspoon pepper. Sauté another 8-10 minutes, stirring regularly.

Stir in the soy sauce, dill, smoked paprika, lemon juice, and vegetable broth. Simmer for 10-15 minutes.

Meanwhile, set out a medium bowl. Add the sour cream and flour. Stir until smooth.

Ladle some of the soup broth into the sour cream mixture, stirring constantly so the sour cream doesn’t curdle. Once the mixture is thin, whisk the sour cream mixture into the soup base, whisking continually. (This method ensures there are not curdles cream clumps in the soup.)

Simmer another 3-5 minutes to thicken. Taste, then add additional salt and lemon juice if needed.

Serve warm with a sprinkling of fresh herbs and a dollop of sour cream on top.

https://content.jwplatform.com/videos/SlJMXcPR.mp4

Hungarian Mushroom Soup Recipe - A hearty and comforting vegetarian cream of mushroom soup recipe that's easy to adapt as vegan and gluten free.

Hungarian Mushroom Soup Recipe

A creamy, cozy, full-flavored mushroom soup featuring paprika, dill and sour cream. Delicious with a chunk of crusty baguette!

olive oil

mushrooms*,

onions

unsalted butter

all-purpose flour

sweet mild paprika*

dill, dill

kosher salt and cracked black pepper

dry white wine, (such as Sauvignon Blanc)

chicken broth or vegetable broth

white wine vinegar or sherry vinegar

Heat oil in a large pot or Dutch oven over medium. Add mushrooms and onions and cook, stirring occasionally, until onions are translucent and mushrooms have shrunk in size by half, about 15 minutes.

Transfer onions and mushrooms to a bowl.

Add butter to now empty pot and melt over medium heat. Whisk in flour, paprika, dill, 1 teaspoon salt, and 1 teaspoon pepper; cook, whisking constantly, 1 minute. Deglaze pan with wine, whisking, until evaporated.

Whisk broth in by increments, allowing flour mixture to adequately dissolve into broth before adding more. Stir in soy sauce and reserved mushroom mixture. Bring soup to a simmer and cook until liquid has reduced by half, about 5 minutes.

Whisk in milk and sour cream, bring soup back to a simmer then stir in vinegar. Off heat, add parsley and season with pepper to taste.

My fiance doesn't like mushrooms (and a lot of other really yummy things). When he's away for work, I look for recipes that I know he won't like. A treat, just for me. I will be making this again, because wowowowowow the flavor is so balanced. Top two soups I've ever made. Huge fan!

Used cremini and foraged cauliflower mushrooms. Fast easy and good!

I know I just reviewed this recipe in March but I made it again tonight and can’t express how much we love this mushroom soup. It is divine!!!!

Great soup. Creamy with a slight twang from the vinegar. It's relatively low prep and quick to put together. It shows well too and could easily be for company as well as just every day 

I added 1 cup of chopped Chinese broccoli along with the mushrooms and it gives it a slight chewy texture. I used nonfat milk substitute and 2/3 of the oil in the pan and it worked well. The author may like whole fat but so does my hips. It's not needed to make a wonderful soup.

Hi there! I made this soup for my boyfriend who hates mushrooms and he loved it! Do you have any other recipes that might mask them at all? Thanks!

We often have LOTS of mushrooms and this is my favorite recipe to use them! YUMMY. It tastes so incredibly (tastes posh) and it's easy to make. Everything from Zestful Kitchen speaks to me! Thanks for making me a good cook/baker ;) &lt;3

This soup was unbelievable. I served it with some warm ciabatta and it was a huge hit. So full of flavor!

Made it per the recipe and it was delicious! A keeper for sure!,

https://mediavine-res.cloudinary.com/video/upload/t_original/v1669996205/i0sQOdRuh.mp4

This Hungarian Mushroom Soup is full of flavor, creamy and so cozy. A variety of mushrooms and a dash of soy sauce make this soup full of umami flavor it’s insane. A few updates modernize this classic soup, making it wonderful for both weeknights and occasions.

This Hungarian Mushroom soup is savory, tangy, and surprisingly vibrant, and is sure to earn its place in your cooking repertoire.

Tablespoons butter

mushrooms ((sliced))

chicken broth ((or vegetable broth))

dill weed ((dried))

Tablespoons fresh parsley ((diced))

black pepper

Melt the butter in a large pot or dutch oven over medium heat. Add in the onions cook and stir until softened, about 5 minutes. Add mushrooms in and sauté for 5 more minutes until the mushrooms are nice and golden brown, but not crispy. Sprinkle the flour over the mushroom mixture and stir well to coat.

Stir in the chicken or vegetable broth, soy sauce, paprika, and dill; reduce heat to low, cover, and simmer for 15 minutes until it thickens.

Add milk, cover and simmer on low heat for 5 more minutes, stirring occasionally.

Add in the sour cream, parsley, and lemon juice, stir gently over low heat until warmed through, about 3 to 5 minutes. Add salt and pepper to taste.

Garnish with fresh chopped parsley and serve immediately.

Followed the recipe and man it was delicious!!

i have tried so many mushroom soup and this is my favorite go to. I made a crock pot full for a church potluck and it was a hit with everyone.

This was fantastic and so flavorful!  It was so filling that it didn't even need bread with it.  My husband (who is Hungarian) was hesitant to try it.  He said he he didn't like cream of mushroom soup.   I told him that this is homemade and doesn't taste at all like the one that comes in a can.  I used the chicken broth and a combination of different mushroom varieties.  Well, anyway he tried it and absolutely loved it.  In fact, he heated up a bowl of it the next day for lunch.  I followed your recipe exactly except for the dill.  I didn't have any on hand and left it out, but it still came out great.

Hungarian Mushroom Soup is a cozy dish where earthy mushrooms cook in a flavorful golden, paprika laced broth. It&#x27;s the epitome of comfort food.

yellow onion, diced

mushrooms,

garlic,

Tbsp all-purpose flour

Tbsp paprika (see note 1)

chicken broth

salt,

pepper,

In a soup pot, melt 2 tablespoons butter...

In a soup pot, melt 2 tablespoons butter over medium high heat. Add diced onion and sauté until it begins to soften.

Add garlic and mushrooms. Cook, stirring from time...

Add garlic and mushrooms. Cook, stirring from time to time, until the mushrooms release their liquid and it evaporates. (see note 2)

Add remaining butter. Once it has melted, stir...

Add remaining butter. Once it has melted, stir in flour and paprika. Stir and cook for 2-3 minutes.

Gradually stir in chicken stock, milk, soy sauce,...

Gradually stir in chicken stock, milk, soy sauce, dill, salt and pepper.

Bring to a low simmer, reduce heat to...

Bring to a low simmer, reduce heat to medium-low, and cook covered for 10-15 minutes.

Remove soup from heat. Stir in sour cream...

Remove soup from heat. Stir in sour cream (see note 3) and lemon juice. Taste and adjust for salt and pepper.

Serve in bowls garnished with additional dill and...

Serve in bowls garnished with additional dill and sour cream.

This cozy Hungarian Mushroom Soup is a one-pot, weeknight-friendly comfort food made with caramelized onions, browned mushrooms, toasted Hungarian paprika, sour cream, lemon, and fresh herbs (dill, parsley, thyme). It’s the best mushroom soup for the fall–winter cold-weather season, a perfect first course for entertaining, or a cozy holiday starter (Thanksgiving, Christmas Eve).

Creamy Hungarian Mushroom Soup

butter

onion (finely chopped)

mushrooms

flour

Hungarian paprika (or regular sweet paprika)

Tamari sauce

parsley (chopped)

dill (chopped)

thyme (chopped)

Salt, pepper, and ground chili pepper (to taste)

In a large pot over medium heat, melt the butter. Add the chopped onion and cook until soft and translucent, about 3–4 minutes.

Add the sliced mushrooms and sauté for 7–8 minutes until they release their moisture and become golden brown, stirring occasionally.

Sprinkle the flour and Hungarian paprika over the mushrooms, stirring well to coat everything evenly. Cook for another 1–2 minutes to remove the raw flour taste.

Gradually add the chicken broth while stirring to prevent lumps. Pour in the milk and Tamari sauce, then mix everything together. Bring to a gentle simmer and let cook for 10 minutes, stirring occasionally.

After the soup has simmered for 10 minutes, remove it from heat. Stir in the sour cream, lemon juice, fresh parsley, dill, thyme, salt, black pepper, and ground chili pepper. Mix well until smooth and combined.

Let the soup rest for a couple of minutes before serving. Garnish with extra fresh herbs if desired and enjoy with crusty bread or a light salad.

Third time I am making this.  The recipe is so close to the one my mother used years ago - we are Hungarian and this is delicious!  Thank you for the memories.

I've rarely ever commented on a menu, but was inspired to leave one for this delicious soup. My young adult granddaughter is a VERY picky eater. I can make traditional Italian spaghetti and meatballs or leek and potatoe soup and be sure she'll eat. Beyond that - it's a struggle. I made this with little expectation that she'd like it. . . SURPRISE! She announced she'd like this to be in rotation with spaghetti &amp; meatballs and leek soup. It was that good! Made it exactly as indicated here. No substitutions.

Could I substitute Greek yogurt for the sour cream?

I can’t use my stovetop, so how can I make this in a slow cooker?

My daughter wanted me to make this soup.  The more I got into it the more I was sure I would not like it.  I could not get the moisture out of my mushrooms.  Even still, despite deciding I would not like it I made it.  Turns out it was absolutely delicious.  Thank you.

Nu am făcut după de ciuperci! I have no't made until now this soup I wish to make it, just now I have mushrooms. It should be a good test!

This recipe sounds fabulous. I’m excited about trying it with the vegan version. I probably will add some more mushrooms as well. But it just sounds fabulous and I know it’s going to be so thank you for sharing this and I will get back on here after I try it on the vegan way and let you know how it turns out and what I decided to use.

I’m a private chef for a couple. Rarely follow recipes, but I did for this one. I changed the serving meter from 4 servings to 8 and then followed the recipe exactly. Here’s what I’d do differently:
1. Add more mushrooms than indicated
2. Reduce the milk and chicken stock by 2/3 a cup (again this was for 8 servings, so if you’re doing 4 servings, cut each by 1/2 cup)
3. Do not put sour cream directly into the hot soup (which I didn’t because I know better) as it will curdle. Instead, put your sour cream in a mixing bowl (if you want a thicker soup, add a bit of flour) and then gradually add some hot broth to it. Then put it into the soup.

Herbs and spices are pretty spot on. I didn’t have tamari on hand, so I used 1/2 soy sauce and 1/2 Worcestershire sauce.

Julia, you are my inspiration in the kitchen. I value your recipes and detailed information. Thank you.

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The most viewed hungarian mushroom soup recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine