Creamy Hungarian Mushroom Soup

Prepare to be enchanted by the rich, earthy flavors of this Creamy Hungarian Mushroom Soup. More than just a simple soup, it’s a deeply satisfying and aromatic experience, transforming humble mushrooms into a velvety, complex masterpiece. Infused with the warm, sweet notes of authentic Hungarian paprika, brightened by a hint of lemon, and finished with a swirl of creamy sour cream, this soup offers comfort in every spoonful. It’s surprisingly easy to make, yet tastes like it’s been simmering all day, making it an ideal choice for a cozy weeknight meal or an elegant starter for guests.

Detailed Ingredients

For the Soup Base:

• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 1 medium yellow onion, finely chopped
• 1 lb (450g) fresh mushrooms, sliced (cremini, button, or a mix of your favorites)
• 2 cloves garlic, minced
• 2 teaspoons Hungarian sweet paprika (use good quality for best flavor)
• 2 tablespoons all-purpose flour
• 2 cups vegetable or chicken broth (low sodium)

For the Creaminess & Finishing:

• 1 cup milk (whole milk or 2% recommended)
• 1 cup sour cream (full-fat for richest texture)
• 2 tablespoons soy sauce or tamari (for umami depth)
• 2 tablespoons fresh lemon juice
• Salt and freshly ground black pepper, to taste

For Garnish (Optional):

• 2 tablespoons fresh dill or parsley, finely chopped

Step-by-Step Instructions

1. Sauté Onions: In a large, heavy-bottomed pot or Dutch oven, heat the butter and olive oil over medium heat. Add the finely chopped onion and cook, stirring occasionally, for about 5 minutes until the onion is softened and translucent, but not browned.
2. Brown Mushrooms: Add the sliced mushrooms to the pot. Increase the heat slightly to medium-high. Cook, stirring occasionally, for 8-10 minutes, or until the mushrooms have released their liquid, that liquid has evaporated, and the mushrooms are tender and beautifully browned. This step is crucial for developing deep, earthy flavor.
3. Add Aromatics and Spice: Stir in the minced garlic and Hungarian paprika. Cook for just 1 minute more, stirring constantly, until the garlic is fragrant and the paprika’s aroma blooms. Be careful not to burn the garlic or paprika, as this can make them bitter.
4. Create a Roux: Sprinkle the all-purpose flour over the mushrooms and stir well to coat everything evenly. Cook, stirring frequently, for 1 minute. This creates a roux, which will help thicken the soup.
5. Add Broth and Simmer: Gradually pour in the vegetable or chicken broth, stirring constantly with a whisk to prevent lumps. Bring the mixture to a gentle simmer, then reduce the heat to low. Let the soup simmer for 10 minutes, stirring occasionally, to allow the flavors to meld and the soup to thicken slightly.
6. Incorporate Dairy: Reduce the heat to very low. Stir in the milk, soy sauce (or tamari), and the sour cream. Stir until everything is well combined and the sour cream has melted smoothly into the soup. Crucially, do not let the soup boil after adding the sour cream, as it can curdle. Gently warm through.
7. Season and Finish: Remove the pot from the heat. Stir in the fresh lemon juice. Season with salt and freshly ground black pepper to taste. Adjust any seasonings as needed; you might want more paprika, lemon, or salt depending on your preference.
8. Garnish and Serve: Ladle the hot soup into bowls. Garnish each serving with a sprinkle of fresh chopped dill or parsley before serving immediately.

Tips, Variations, and Storage

• Mushroom Variety: While cremini or button mushrooms are classic, feel free to use a mix of wild mushrooms (shiitake, oyster, portobello) for a more complex flavor profile.
• Paprika Power: Invest in good quality Hungarian sweet paprika; it makes a significant difference in the authentic flavor. Avoid smoked paprika for this recipe unless you prefer that specific flavor profile.
• Prevent Curdling: Always add sour cream and milk on low heat and do not bring the soup to a boil once they’re added. If you’re concerned, you can temper the sour cream by mixing a small amount of hot soup into it first before adding it to the main pot.
• Thicker Soup: If you prefer a thicker soup, you can increase the flour by another tablespoon, or simmer for a few more minutes after adding the broth.
• Vegetarian/Vegan Option: Ensure you use vegetable broth. For a vegan version, use plant-based butter, plant-based milk (unsweetened, unflavored), and a vegan sour cream alternative.
• Storage: Leftover soup can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop over low heat, stirring frequently, again being careful not to boil. The texture of the sour cream may change slightly upon reheating, but it will still taste delicious. Freezing is generally not recommended for cream-based soups as dairy can separate.

Pairings

• Bread: Crusty bread, a rustic sourdough, or warm rolls are perfect for soaking up every last drop of this delicious soup. Garlic bread would also be a fantastic match.
• Salad: A light, crisp green salad with a simple vinaigrette would provide a refreshing contrast to the richness of the soup.
• Sandwich: A grilled cheese sandwich or a light deli sandwich makes for a satisfying lunch combination.
• Wine: A dry Riesling, a light-bodied Pinot Noir, or even a crisp Sauvignon Blanc would pair well.
• Beer: A light lager or a pilsner would be refreshing.

Quick Info

• Prep Time: 15 minutes
• Cook Time: 25-30 minutes
• Total Time: 40-45 minutes
• Servings: 4
• Cuisine: Hungarian / Eastern European