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Hungarian Mushroom Soup Recipe

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4 from 57 reviews

A creamy and comforting Hungarian Mushroom Soup featuring sautéed mushrooms, a rich paprika-flavored broth, and a tangy touch of soured cream and lemon juice. This flavorful soup combines the earthiness of mushrooms with traditional Hungarian spices, perfect as a hearty starter or light meal.

Ingredients

Mushroom Soup

  • 30 g butter
  • 150 g onion, finely chopped
  • 500 g mushrooms (closed cup and shiitake)
  • 3 tablespoons plain flour
  • 2 ½ teaspoons paprika (standard or Hungarian)
  • 100 ml white wine
  • 300 ml good quality vegetable stock
  • 3 tablespoons light soy sauce
  • 200 ml semi-skimmed milk
  • 3 tablespoons soured cream
  • Juice of half a lemon
  • 3 teaspoons dried dill
  • Salt and pepper, to taste
  • 20 g chopped parsley
  • Extra soured cream, for topping

Instructions

  1. Prepare the base: In a large pan, melt the butter over medium heat and fry the finely chopped onions until they are soft and translucent, about 5-7 minutes.
  2. Add mushrooms: Add the mushrooms to the pan and stir fry for an additional 2 minutes until they start to soften.
  3. Incorporate flour and paprika: Sprinkle the plain flour and paprika over the mushrooms and mix thoroughly to coat everything evenly. This will help thicken the soup later.
  4. Add white wine: Pour in the white wine and scrape the base of the pan to loosen any browned bits of flour and paprika. Allow the wine to reduce by half to concentrate the flavors.
  5. Add liquids: Gradually pour in the vegetable stock, semi-skimmed milk, and light soy sauce while stirring continuously. Bring the mixture to a boil, which will cause the soup to thicken.
  6. Cool and add soured cream: Remove the soup from heat and let it cool slightly before stirring in the soured cream carefully to avoid curdling.
  7. Season and finish: Stir in the dried dill and lemon juice. Season the soup with salt and pepper to your taste.
  8. Serve: Ladle the soup into bowls, garnish with freshly chopped parsley and extra blobs of soured cream on top for a creamy finish.

Notes

  • Use Hungarian paprika if available for a more authentic flavor.
  • Add soured cream off the heat to prevent curdling.
  • If you want a thicker soup, you can add a little more flour in step 3.
  • The mushrooms can be substituted with other varieties according to preference.
  • Serve with crusty bread for a satisfying meal.

Find it online: https://flavorspath.com/hungarian-mushroom-soup-recipe/