Name: Hungarian Mushroom Soup: A Delicious & Authentic Recipe
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: Hungarian
Ingredients: 1 tablespoon olive oil; 1 large onion, chopped; 2 cloves garlic, minced; 1 pound cremini mushrooms, sliced; 8 ounces shiitake mushrooms, stemmed and sliced; 1/2 cup dry sherry; 6 cups vegetable broth (or chicken broth); 1 teaspoon dried thyme; 1/2 teaspoon smoked paprika; 1/4 teaspoon cayenne pepper (optional); Salt and freshly ground black pepper to taste; 2 tablespoons butter; 2 tablespoons all-purpose flour; 1/2 cup sour cream; 1/4 cup chopped fresh parsley, for garnish

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Introduction

Hungarian mushroom soup is a rich and flavorful dish that brings together earthy mushrooms and warming spices in a creamy broth. This authentic recipe is perfect for chilly days when you want a comforting and satisfying meal. With simple ingredients and easy steps, you can enjoy a traditional taste of Hungary at home.

A bowl of rich orange creamy soup fills most of the frame, topped with sliced browned mushrooms scattered around. In the center, a swirl of white sour cream or yogurt sits with fresh green dill and finely chopped herbs sprinkled on top along with a dash of red spices. The soup has a smooth texture with small bubbles on the surface. A shiny silver spoon leans into the right side of the bowl. The bowl is speckled gray and rests on a soft gray cloth, set on a white marbled surface. Around the bowl, pieces of sliced light brown crusty bread are arranged in soft focus. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tablespoon olive oil
1 large onion, chopped
2 cloves garlic, minced
1 pound cremini mushrooms, sliced
8 ounces shiitake mushrooms, stemmed and sliced
1/2 cup dry sherry
6 cups vegetable broth (or chicken broth)
1 teaspoon dried thyme
1/2 teaspoon smoked paprika
1/4 teaspoon cayenne pepper (optional)
Salt and freshly ground black pepper to taste
1/4 cup chopped fresh parsley, for garnish
2 tablespoons butter
2 tablespoons all-purpose flour
1/2 cup sour cream

Instructions

Step 1: Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onion and cook for 5-7 minutes until softened and translucent, stirring occasionally. Stir in minced garlic and cook for an additional minute until fragrant, stirring constantly.
Step 2: Add sliced cremini and shiitake mushrooms to the pot, stirring to combine. Cook for 8-10 minutes, stirring occasionally, until the mushrooms release their moisture and start to brown. Allow the moisture to evaporate for nicely browned mushrooms.
Step 3: Pour in the dry sherry to deglaze the pot, scraping up any browned bits stuck to the bottom. Simmer for 1-2 minutes until the sherry mostly evaporates.
Step 4: Stir in vegetable or chicken broth, dried thyme, smoked paprika, and cayenne pepper if using. Mix well to combine all flavors.
Step 5: Bring the soup to a gentle simmer, then lower the heat, cover, and let it simmer for at least 20 minutes up to an hour to develop deep flavors.
Step 6: While the soup simmers, melt butter in a separate small saucepan over medium heat. Whisk in flour continuously for 2-3 minutes until a smooth, golden brown roux forms.
Step 7: Gradually whisk the hot roux into the simmering soup, stirring constantly to avoid lumps and thicken the soup evenly.
Step 8: Continue to simmer the soup for an additional 10-15 minutes until it reaches your desired thickness, stirring occasionally.
Step 9: Remove the pot from heat and stir in the sour cream until fully incorporated, giving the soup a creamy texture.
Step 10: Adjust seasoning with salt and freshly ground black pepper to taste. Ladle the soup into bowls and garnish each serving with fresh chopped parsley. Serve hot.

Tips & Variations

Use a mix of wild mushrooms for deeper flavor and texture variety.
Replace sour cream with Greek yogurt for a lighter, tangy finish.
For extra richness, add a splash of heavy cream before serving.
Serve with crusty bread or rye for a traditional Hungarian experience.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to prevent curdling. Avoid boiling after adding sour cream to keep the soup creamy.

How to Serve

The image shows a black bowl filled with a smooth, creamy orange-brown mushroom soup. In the center of the soup, there is a swirl of white cream topped with several sautéed mushroom slices that are golden brown with slightly dark edges. On top of the mushrooms and cream, fresh green dill sprigs are scattered for garnish. A crispy, thick slice of toasted bread with a golden crust is placed resting on the edge of the bowl. The bowl sits on a light beige cloth, with a white marbled surface visible in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup vegan?

Yes, substitute butter with a plant-based alternative and use vegetable broth. Replace sour cream with vegan sour cream or coconut yogurt for a similar creamy texture.

Can I prepare this soup ahead of time?

This soup can be made a day in advance; the flavors improve after resting. Reheat gently before serving, and add fresh sour cream and parsley just before serving.