This Hungarian Mushroom Soup is warm and creamy, packed with delicious mushrooms and a hint of paprika. It’s the perfect comfort food on a chilly day!
I love how easy it is to whip up this soup. Just sauté, simmer, and enjoy! Plus, a nice piece of bread for dipping is always a win. 🍞
Key Ingredients & Substitutions
Mushrooms: A mix of button, cremini, and wild mushrooms adds depth to this soup. If you can’t find wild mushrooms, just stick with cremini and button—they work beautifully together!
Paprika: Hungarian sweet paprika is key for authentic flavor. If you need a substitute, smoked paprika can add a different but tasty twist. Just use less as it’s more potent!
Sour Cream: This adds a creamy texture. If you need a lighter option, Greek yogurt works well too, but stir it in off heat to avoid curdling.
Broth: Vegetable broth keeps it vegetarian, but chicken broth enriches the flavor. Choose what fits your dietary preference!
Why is Tempering Sour Cream Important?
Tempering sour cream helps prevent curdling when added to hot soup. Here’s how to do it:
- In a separate bowl, whisk together sour cream and flour until smooth.
- Slowly mix in a few spoonfuls of hot broth, stirring constantly. This gradually raises the temperature of the sour cream without shock.
- Once mixed, gently stir this into the pot of soup and keep the heat low. This will give you a creamy, smooth texture!
How to Make Hungarian Mushroom Soup
Ingredients You’ll Need:
For the Soup:
- 2 tablespoons butter
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 pound (450g) mixed mushrooms (button, cremini, or wild mushrooms), sliced
- 1 tablespoon Hungarian sweet paprika
- 4 cups (1 liter) vegetable or chicken broth
- 1 teaspoon dried thyme or 2-3 sprigs fresh thyme
- 1/2 cup (120 ml) sour cream
- 1 tablespoon all-purpose flour
- Salt and freshly ground black pepper, to taste
- Fresh parsley or chives, chopped for garnish
- Optional: crusty bread, for serving
How Much Time Will You Need?
This delightful Hungarian Mushroom Soup takes about 10 minutes to prep and 30 minutes to cook, giving you a total of around 40 minutes from start to finish. Perfect for a comforting weeknight dinner!
Step-by-Step Instructions:
1. Sautéing the Base:
Begin by melting the butter in a large pot over medium heat. Once it’s melted, add in the chopped onion and cook it until softened and translucent, which should take about 5 minutes. This gives the soup a great flavor base!
2. Adding Garlic and Mushrooms:
Next, stir in the minced garlic and cook it for another minute until you can smell the delightful aroma. Now, toss in the sliced mushrooms and sauté everything together for about 8-10 minutes, or until the mushrooms have released their juices and begun to brown.
3. Flavoring with Paprika:
Now it’s time to add the Hungarian paprika. Stir it in to coat the mushrooms evenly and cook everything for an additional minute. This step helps to release the vibrant flavors of the paprika and infuse the soup!
4. Simmering the Broth:
Pour in the vegetable or chicken broth and add the thyme. Bring the soup to a boil, then reduce the heat and let it simmer uncovered for about 15 minutes. This simmering time allows the flavors to mingle beautifully.
5. Thickening the Soup:
In a small bowl, whisk together the sour cream and flour until smooth. To prevent curdling, gradually add a few spoonfuls of the hot soup broth to the sour cream mixture while stirring. This is called tempering and will help the cream blend seamlessly into the soup!
6. Final Touches:
Slowly stir the tempered sour cream mixture back into the pot. Let the soup simmer gently on low heat for another 5 minutes, stirring occasionally. Remember, don’t let it boil after adding the sour cream! Season with salt and freshly ground black pepper to taste.
7. Serving Your Soup:
When you’re ready to eat, ladle the soup into bowls. Top with chopped fresh parsley or chives. If you like, serve it hot with some crusty bread on the side for dipping. Enjoy every warm, flavorful spoonful of your Hungarian Mushroom Soup!
Can I Use Different Types of Mushrooms?
Absolutely! While the recipe calls for a mix of button, cremini, or wild mushrooms, you can experiment with any mushrooms you enjoy. Just keep in mind that mushrooms have different flavors and textures, which can affect the soup’s overall taste.
What Can I Substitute for Sour Cream?
If you’re looking for a lighter option, Greek yogurt works great as a substitute for sour cream. Just remember to stir it in off the heat to prevent curdling. Another option is heavy cream, which will give you a richer texture!
Can I Make This Soup Ahead of Time?
Yes, you can prepare this soup ahead of time! It stores well in the refrigerator for up to 3 days. Just reheat gently on the stove, and consider adding a splash of fresh cream or a bit more broth to maintain the creaminess.
How to Store Leftovers?
Allow the soup to cool completely before transferring it to an airtight container. It can be stored in the fridge for up to 3 days or frozen for up to 3 months. If freezing, be sure to leave some space in the container since the soup may expand when frozen.
