Creamy Hungarian Mushroom Soup is a savory blend of rich flavors and comforting textures. This delicious soup is perfect for cozy nights when you crave something warm and satisfying. With a mix of mushrooms, fragrant spices, and creamy goodness, it’s sure to become a family favorite.
Why make this recipe
There are several reasons to make Creamy Hungarian Mushroom Soup. First, it’s simple to prepare and requires just a handful of wholesome ingredients. Moreover, the soup is packed with flavor, thanks to the sweet paprika and fresh herbs. It’s also a great way to use up mixed mushrooms, which add both depth and nutrition. Plus, this soup can easily be adapted for gluten-free diets, making it accessible to everyone.
How to prepare Creamy Hungarian Mushroom Soup
Preparing this hearty soup is easier than you might think. Just follow these straightforward steps to create a dish that warms the heart and delights the taste buds.
Ingredients:
- 3 tablespoons olive oil
- 1 ½ pounds mixed mushrooms* (trimmed and sliced ¼-inch thick)
- 2 cups diced yellow onions
- 3 tablespoons unsalted butter
- ¼ cup all-purpose flour *(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
- ½ cup dry white wine (such as Sauvignon Blanc)
- 3 cups low-sodium chicken broth 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
Steps:
- Heat oil in a large pot or Dutch oven over medium heat. Add mushrooms and onions. Cook, stirring occasionally, until the onions are translucent and the mushrooms have shrunk in size by half, about 15 minutes.
- Transfer the cooked onions and mushrooms to a bowl.
- In the now-empty pot, add butter and melt it over medium heat. Whisk in flour, paprika, dill, 1 teaspoon salt, and 1 teaspoon pepper. Cook while whisking constantly for 1 minute.
- Deglaze the pan with wine, whisking until it has evaporated.
- Gradually whisk in the broth, allowing the flour mixture to dissolve into the broth before adding more.
- Stir in the soy sauce and the reserved mushroom mixture. Bring the soup to a simmer and cook until the liquid has reduced by half, about 5 minutes.
- Whisk in the milk and sour cream, bringing the soup back to a simmer. Stir in the vinegar.
- Off heat, add parsley and season with pepper to taste.
How to serve Creamy Hungarian Mushroom Soup
Serve the Creamy Hungarian Mushroom Soup hot, garnished with fresh parsley for a pop of color and added flavor. Pair it with crusty bread for dipping, or a simple side salad for a complete meal.
How to store Creamy Hungarian Mushroom Soup
To store any leftovers, let the soup cool to room temperature, then transfer it to an airtight container. It can be refrigerated for up to 3 days. If you want to keep it longer, consider freezing it in freezer-safe containers for up to 3 months. Just be sure to thaw in the refrigerator overnight before reheating.
Tips to make Creamy Hungarian Mushroom Soup perfectly
- Choose Fresh Mushrooms: Using a mix of fresh mushrooms enhances the soup’s flavor. Try using shiitake, cremini, and button mushrooms for variety.
- Adjust the Creaminess: For a richer soup, you can use more sour cream or whole milk. If you prefer a lighter version, use low-fat alternatives.
- Add More Spices: Feel free to experiment with additional spices like thyme or bay leaves for extra depth.
Variations
- Vegan Version: Substitute the butter with olive oil and use plant-based milk and sour cream to make this soup vegan-friendly.
- Spicy Kick: Consider adding a pinch of cayenne pepper or a splash of hot sauce for a bit of heat.
FAQ
1. Can I make this soup ahead of time?
Yes, you can prepare it a day in advance. The flavors will deepen, and all you need to do is reheat it before serving.
2. What if I can’t find fresh dill?
You can use dried dill instead. Just remember that dried herbs are more concentrated, so use about one-third of the amount.
3. How can I make this soup gluten-free?
Simply substitute the all-purpose flour with a gluten-free flour blend or cornstarch to thicken the soup without any gluten.
Enjoy making and savoring your Creamy Hungarian Mushroom Soup! It’s a delightful dish that’s sure to impress.
PrintCreamy Hungarian Mushroom Soup
A savory blend of rich flavors and comforting textures, this Creamy Hungarian Mushroom Soup is perfect for cozy nights.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Hungarian
- Diet: Vegetarian
Ingredients
- 3 tablespoons olive oil
- 1 ½ pounds mixed mushrooms (trimmed and sliced ¼-inch thick)
- 2 cups diced yellow onions
- 3 tablespoons unsalted butter
- ¼ cup all-purpose flour (or gluten-free flour for gluten-free version)
- 4 teaspoons sweet mild paprika
- 1 tablespoon chopped fresh dill (or 2 teaspoons dried dill)
- Kosher salt and cracked black pepper
- ½ cup dry white wine (such as Sauvignon Blanc)
- 3 cups low-sodium chicken broth 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
Instructions
- Heat oil in a large pot or Dutch oven over medium heat. Add mushrooms and onions. Cook, stirring occasionally, until the onions are translucent and the mushrooms have shrunk in size by half, about 15 minutes.
- Transfer the cooked onions and mushrooms to a bowl.
- In the now-empty pot, add butter and melt it over medium heat. Whisk in flour, paprika, dill, 1 teaspoon salt, and 1 teaspoon pepper. Cook while whisking constantly for 1 minute.
- Deglaze the pan with wine, whisking until it has evaporated.
- Gradually whisk in the broth, allowing the flour mixture to dissolve into the broth before adding more.
- Stir in the soy sauce and the reserved mushroom mixture. Bring the soup to a simmer and cook until the liquid has reduced by half, about 5 minutes.
- Whisk in the milk and sour cream, bringing the soup back to a simmer. Stir in the vinegar.
- Off heat, add parsley and season with pepper to taste.
Notes
For a vegan version, substitute butter with olive oil and use plant-based milk and sour cream.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 6g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 30mg
Keywords: mushroom soup, Hungarian soup, creamy soup, vegetarian soup