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Hungarian Mushroom Soup: A Delicious & Authentic Recipe

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★★★★★

4.6 from 84 reviews

This authentic Hungarian Mushroom Soup is a hearty and flavorful dish made with a rich combination of cremini and shiitake mushrooms, deglazed with dry sherry, and simmered to perfection. Enhanced with aromatic onions, garlic, smoked paprika, and a touch of cayenne, the soup is thickened with a creamy roux and finished with sour cream and fresh parsley for a comforting, classic Eastern European meal.

Ingredients

Scale

Main 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

For Thickening and Garnish

  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1/2 cup sour cream
  • 1/4 cup chopped fresh parsley, for garnish

Instructions

  1. Prepare the Aromatics: Heat olive oil in a large pot or Dutch oven over medium heat. Add the 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.
  2. Cook the Mushrooms: 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 begin to brown. Let the moisture evaporate to achieve nicely browned mushrooms.
  3. Deglaze the Pot: 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, enhancing the depth of flavor.
  4. Add Broth and Spices: Stir in the vegetable or chicken broth, dried thyme, smoked paprika, and cayenne pepper if using. Mix well to combine all flavors evenly.
  5. Simmer the Soup: Bring the soup to a gentle simmer, then lower the heat, cover the pot, and let it simmer for at least 20 minutes up to an hour to develop deep, rich flavors.
  6. Make the Roux: 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, which will be used to thicken the soup.
  7. Incorporate Roux: Gradually whisk the hot roux into the simmering soup, stirring constantly to avoid lumps and to thicken the soup evenly.
  8. Finish Cooking: Continue to simmer the soup for an additional 10-15 minutes until it reaches your desired thickness, stirring occasionally to prevent sticking.
  9. Add Sour Cream: Remove the pot from heat and stir in the sour cream until fully incorporated, giving the soup a creamy and rich texture.
  10. Season and Serve: 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 and enjoy.

Notes

  • For a vegan version, substitute sour cream with coconut cream or a dairy-free alternative and use vegetable broth.
  • If shiitake mushrooms are unavailable, substitute with more cremini or button mushrooms.
  • The cayenne pepper is optional; omit or adjust for less heat.
  • Dry sherry adds authentic flavor but can be replaced with white wine or additional broth if needed.
  • This soup pairs well with crusty bread or a light green salad for a complete meal.

Keywords: Hungarian mushroom soup, cremini mushroom soup, shiitake mushroom soup, vegetarian soup, creamy mushroom soup, smoked paprika soup, traditional Hungarian recipe

Find it online: https://kochenmitviktoria.com/hungarian-mushroom-soup-a-delicious-and-authentic-recipe/