Hungarian Mushroom Soup

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This Hungarian mushroom soup is full of earthy mushrooms, fresh herbs and paprika. Sour cream gives it a unique tang and rich creaminess.

Prep Time10

Cook Time30

Course: Soups

Cuisine: Hungarian

Servings:

Calories: 314kcal

Author: Jana Dziak

Ingredients

3 tablespoons Butter
1 large Yellow Onion, diced Or shallots.
1 lbs Cremini Mushrooms Scrubbed & thinly sliced
½ lbs Wild forest Mushrooms Or whatever you have on hand
3 cups Beef bone broth
3 tablespoons Fresh Dill Extra as you like to taste
2 sprigs Fresh Thyme Or two teaspoons dried thyme
3 teaspoons Sweet Hungarian Paprika
1 tablespoon Balsamic Vinegar
3 tablespoons flour
1 cup Sour Cream Full Fat
½ cup Whole Milk Or cream or more sour cream
2 tablespoons Fresh Parsley for garnish
Freshly cracked black pepper for serving and salt to taste

Instructions

Melt butter in a large pot over medium heat. When the butter is melted, add onions and mushrooms and cook, stirring occasionally, until onions are soft and translucent. Take your time sautéeing the onions and mushrooms — let the heat and butter draw out their natural juices, and then let them get a little bit of color, too.
Add the stock, thyme, paprika, vinegar and salt. Bring to a boil over high heat and then immediately reduce to low. Simmer gently over low heat, stirring occasionally, until the liquid reduces by one-third.
Temper the sour cream so that it does not break: in a medium bowl, with a fork, whisk flour into the milk and sour cream until smooth. Add a ladle of hot soup broth into the bowl slowly, mixing the entire time.
Add the soup-milk-sour cream mixture back to the soup and cook, stirring occasionally, until the soup thickens, about 10 more minutes.
Serve hot with plenty of freshly cracked black pepper, fresh parsley, and fresh dill on top.

Notes

Hint: Serve this soup with bacon and an extra dollop of sour cream on top.

Storage, Freezing, & Reheating

Store your soup in an airtight container for 3-5 days. Reheat slowly on the stovetop over low heat with an added splash of water, stock, or wine.

Freeze up to 3 months and allow to defrost in the refrigerator before reheating.

Butter | Unsalted is best, but if you don't have it just watch any additional salt and taste as you go.
Onion, diced | Shallots are also fantastic instead.
Cremini mushrooms & mixed wild forest mushrooms, thinly sliced | Use whatever you have on hand or prefer to use: porcini is wonderful in this soup, even if just a few dried slices.
Bone Broth | I think a homemade beef bone broth or stock is best in this soup, but feel free to use chicken, chicken feet, turkey, wild game, or even vegetable. A stock cube and water will also work.
Fresh Dill | You really want FRESH here, but dried will suffice in a pinch.
Fresh Thyme | Dried thyme is a fine substitute.
Sweet Hungarian Paprika | You want real, high-quality Hungarian paprika. Sweet is my favorite but hot will also do if you like it spicy. You can try smoked varieties too and adjust the amounts used in the recipe to suit your taste.
Balsamic Vinegar | A bit of vinegar is excellent. Worcester sauce works instead. Instead of balsamic, you can also use apple cider vinegar, red wine, or white wine.
Flour | All-purpose or gluten-free. Feel free to skip this if you desire.
Sour Cream | You want full-fat sour cream. This ingredient is frequently used in so much of Central European cuisine, and I think it makes for such an incredible flavor and texture.
Cream or Whole Milk | You can use more sour cream instead, I usually do.
Fresh Parsley | An optional garnish that also adds more herbal flavor.
Black Pepper + Salt | To taste. You want to watch for added salt if your stock has salt added.

Nutrition