This Hungarian Mushroom Soup is warm and comforting, filled with tender mushrooms and spices. It has a creamy texture and a touch of paprika for a little kick!
I love how easy it is to whip up on a chilly day. Just chop, stir, and simmer for a bowl of goodness that feels like a hug in a cup. Perfect with crusty bread! 🍞
Key Ingredients & Substitutions
Butter: I love using butter for its rich flavor, but if you’re looking for a lighter option, olive oil works well too. You can also use vegan butter for a dairy-free version.
Mushrooms: While white button mushrooms are common, you can mix in cremini or shiitake mushrooms for deeper flavor. If mushrooms aren’t your thing, try substituting with cooked lentils for extra heartiness.
Paprika: Hungarian sweet paprika gives the soup its signature taste. If you can’t find it, regular paprika can work, but it won’t have the same depth. You could also use smoked paprika for a unique twist.
Sour Cream: If you’re dairy-free, substitute sour cream with coconut cream or a non-dairy yogurt. Regular cream can also be an option if you’re looking for a richer soup.
Thyme: Fresh thyme adds great flavor, but if it’s unavailable, dried thyme is fine. Use about one-third of the amount if you’re using dried herbs.
What’s the Best Way to Avoid Curdling in Creamy Soups?
Tempering the sour cream is crucial to prevent curdling. To do this:
- In a small bowl, whisk together the sour cream and flour until smooth.
- Scoop a few tablespoons of the hot broth from the soup and mix it into the sour cream gradually. Stir constantly.
- Once tempered, slowly add the sour cream mixture back into the soup, stirring continuously.
This method helps balance the temperatures and gives you that smooth, creamy texture without lumps!
Hungarian Mushroom Soup
Ingredients You’ll Need:
- Butter: 2 tablespoons
- Onion: 1 medium onion, finely chopped
- Garlic: 3 cloves, minced
- Mushrooms: 1 pound (450g), sliced (white button or cremini)
- Paprika: 1 tablespoon Hungarian sweet paprika
- Broth: 2 cups (480 ml) vegetable or chicken broth
- Sour Cream: 1 cup (240 ml)
- Flour: 1 tablespoon all-purpose flour
- Thyme: 1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves
- Salt and Pepper: to taste
- Parsley: Fresh, chopped for garnish
- Optional: Crusty bread for serving
How Much Time Will You Need?
This delicious soup will take about 30 minutes of your time. You’ll spend 10 minutes prepping and 20 minutes cooking. It’s a quick and cozy dish to warm you up on a chilly day!
Step-by-Step Instructions:
1. Sauté the Aromatics:
In a large pot or deep skillet, melt the butter over medium heat. Once melted, add the finely chopped onion. Cook until the onion is softened and translucent, which should take about 5 minutes. This step adds sweetness and depth to the soup!
2. Add the Garlic:
Next, add the minced garlic to the pot. Sauté for about 1 minute until you can smell that lovely garlic fragrance. Make sure not to burn it!
3. Cook the Mushrooms:
Now, toss in the sliced mushrooms and let them cook for about 8-10 minutes, stirring occasionally. You’ll want them to release their juices and start to turn brown—this is where the flavor really develops!
4. Spice it Up:
Sprinkle the Hungarian sweet paprika over the mushroom mixture, stirring to coat the mushrooms evenly. Cook for another 1-2 minutes to let the paprika’s flavor bloom. Be careful not to let it burn!
5. Add the Broth:
Pour in the broth and add the thyme. Bring everything to a gentle simmer and let it cook for about 10 minutes, allowing all those wonderful flavors to meld together.
6. Prepare the Creamy Base:
In a small bowl, whisk the sour cream and flour together until smooth. To avoid curdling, slowly add a few tablespoons of the hot soup broth into the sour cream mixture while stirring constantly. This is called tempering!
7. Combine and Thicken:
Once tempered, gently stir the sour cream mixture back into the pot. Keep the heat low and cook for about 5 more minutes, stirring frequently until the soup thickens slightly. Be sure not to let it boil!
8. Season to Taste:
Give your soup a taste and season with salt and pepper as needed. Remember, you can always add more, but you can’t take it out!
9. Serve It Up:
Ladle the soup into bowls and garnish each serving with freshly chopped parsley for a pop of color and freshness.
10. Enjoy!
Serve the Hungarian Mushroom Soup hot, alongside some crusty bread for dipping. Each spoonful is packed with flavor, comfort, and warmth!
I hope you love this rich and creamy soup as much as I do! Enjoy your meal! 🍲
Can I Use Different Types of Mushrooms?
Absolutely! While white button and cremini mushrooms are great choices, feel free to mix in shiitake or portobello mushrooms for added flavor. You can even use dried mushrooms; just rehydrate them before adding to the soup.
How Can I Make This Soup Dairy-Free?
You can easily make this soup dairy-free by substituting the sour cream with coconut cream or a non-dairy yogurt. For a rich alternative, you can also use cashew cream blended until smooth!
What’s the Best Way to Store Leftovers?
Store any leftover soup in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm it on the stove over low heat, stirring occasionally to ensure even heating. If it thickens too much, add a splash of broth to loosen it.
Can I Freeze Hungarian Mushroom Soup?
Yes, you can freeze the soup! Allow it to cool completely, then transfer to freezer-safe containers. It will keep well for up to 2-3 months. When you’re ready to enjoy it, thaw in the refrigerator overnight and reheat gently on the stove.