This Hungarian Mushroom Soup is warm and creamy, packed with mushrooms and spices that give it a delicious kick. It’s like a hug in a bowl!
Whenever I make this soup, it disappears fast! My tip? Pair it with some crusty bread for dipping. Trust me, you won’t want to miss a drop! 🍞
Key Ingredients & Substitutions
Mushrooms: White or cremini mushrooms work best for this soup. If you can’t find either, feel free to use any mushrooms you have on hand, like portobello or shiitake for a different flavor.
Paprika: Hungarian sweet paprika is a must for its rich flavor. If you don’t have it, regular paprika can substitute, but use half the amount for a milder taste. Smoked paprika adds an extra smoky flavor, so consider using it if you like a deeper taste.
Sour Cream: Traditional, but Greek yogurt is a great substitute if you want something lighter. Just make sure to stir it in gently, as it may thicken the soup differently.
Caraway Seeds: These are optional, but they add a lovely hint of spice. If you don’t have them, skipping them is perfectly fine. You could also use a pinch of cumin for a slightly different flavor.
How Do I Make Sure My Soup Is Creamy and Not Curdled?
One common challenge with adding sour cream to hot soup is curdling. To prevent this, follow these steps:
- Whisk the flour with the sour cream thoroughly before adding it to the pot. This helps distribute it evenly.
- Always temper the sour cream by mixing in a little hot broth first. This gradually raises the temperature and reduces the risk of curdling.
- Stir the mixture gently back into the pot and avoid boiling the soup once the sour cream is added. This keeps your soup creamy and smooth!
Following these tips will help you achieve a wonderfully creamy soup every time!
How to Make Hungarian Mushroom Soup
Ingredients You’ll Need:
Basic Ingredients:
- 2 tablespoons unsalted butter
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 pound (450 g) white or cremini mushrooms, sliced
- 4 cups (1 liter) vegetable or chicken broth
- Salt and freshly ground black pepper, to taste
Spices:
- 1 tablespoon Hungarian sweet paprika
- 1/2 teaspoon smoked paprika (optional)
- 1/4 teaspoon caraway seeds (optional)
For Creaminess:
- 1 cup (240 ml) sour cream
- 1 tablespoon all-purpose flour
Garnish:
- Fresh parsley, chopped (for garnish)
- Crusty bread, for serving
How Much Time Will You Need?
This delicious Hungarian Mushroom Soup takes about 10 minutes to prep and around 30 minutes to cook. In total, you’ll need around 40 minutes to enjoy this cozy dish from start to finish!
Step-by-Step Instructions:
1. Sauté the Onion:
Start by melting the unsalted butter in a large pot over medium heat. Once it’s melted, add the finely chopped onion. Cook it for about 5 minutes, stirring occasionally, until the onion is soft and translucent.
2. Add Garlic:
Next, add the minced garlic to the pot and cook it for another minute until it smells amazing and fragrant. Just a minute is all you need!
3. Cook the Mushrooms:
Now it’s time to add the sliced mushrooms. Stir them into the pot and cook for about 8-10 minutes. You want them to release their moisture and start to brown a little. This step is crucial for flavor!
4. Spice it Up:
Sprinkle in the Hungarian sweet paprika, smoked paprika, and caraway seeds if you’re using them. Stir everything around for about 1 minute to let the spices release their wonderful aromas.
5. Add Broth:
Pour the vegetable or chicken broth into the pot, and bring the soup to a gentle simmer. Reduce the heat slightly and let it simmer for about 15-20 minutes. This is where the flavors mix together beautifully!
6. Prepare the Cream:
While the soup is simmering, take a small bowl and whisk together the sour cream and flour until the mixture is smooth. This will help thicken your soup.
7. Temper the Cream:
To avoid curdling, gradually add a ladleful of hot soup broth into the sour cream mixture while stirring constantly. This warms it up gently before adding it to the soup.
8. Combine Everything:
Slowly stir the tempered sour cream mixture back into the soup pot. Heat everything gently for about 5 minutes, but avoid boiling the soup to keep it creamy.
9. Season:
Finally, taste the soup and add salt and pepper as needed. Adjust to your liking to make it just right!
10. Serve:
Ladle the soup into bowls, sprinkle with freshly chopped parsley, and serve hot with crusty bread on the side. Enjoy every comforting sip!
This hearty Hungarian Mushroom Soup is creamy, rich, and packed with flavor from the spices. Perfect for warming up on a chilly day, it’s sure to become one of your favorite go-to recipes!
Can I Use Other Types of Mushrooms?
Absolutely! While white or cremini mushrooms are traditional, feel free to use any mushrooms you prefer. Portobello, shiitake, or even a mix can bring unique flavors to the soup!
How Can I Make This Soup Vegan?
To make this soup vegan, substitute the sour cream with a plant-based alternative like cashew cream or coconut cream, and use vegetable broth instead of chicken broth. It will still be delicious and creamy!
Can I Store Leftovers?
Yes! Store any leftover soup in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm it on the stove over low heat to maintain the creaminess.
What Should I Serve With This Soup?
This soup pairs beautifully with a slice of crusty bread for dipping, but you can also serve it with a light salad or over rice for a heartier meal.
