Here’s a classic Hungarian Mushroom Soup — creamy, slightly tangy, and full of earthy flavor 🍄🥣
Hungarian Mushroom Soup
Serves: 4–6
Time: ~35–40 minutes
Ingredients
- 2 tbsp butter or oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 500 g (1 lb) fresh mushrooms, sliced (button, cremini, or mixed)
- 1 tsp paprika (preferably Hungarian sweet paprika)
- 1–2 tsp flour (optional, for thickening)
- 4 cups (1 L) vegetable or chicken stock
- 1 tsp caraway seeds (optional)
- Salt & pepper to taste
- ½ cup sour cream
- 1–2 tbsp lemon juice or vinegar (for slight tang)
- Fresh parsley, chopped, for garnish
Instructions
- Sauté vegetables
Melt butter in a large pot over medium heat. Add onion and garlic, sauté 3–4 minutes until soft. - Cook mushrooms & paprika
Add mushrooms and cook 5–7 minutes until they release liquid and soften. Stir in paprika and flour (if using) for 1–2 minutes. - Add stock & seasonings
Pour in stock, add caraway seeds (if using), and bring to a gentle simmer. Cook 10–15 minutes. - Finish with sour cream
Remove a small amount of hot liquid from the pot, whisk into sour cream to temper it, then stir into the soup. Heat gently but do not boil to prevent curdling. - Add tang & garnish
Stir in lemon juice or vinegar, adjust salt and pepper. Garnish with chopped parsley before serving.
Tips & Variations
- Vegetarian: Use vegetable stock.
- Creamier: Add ½ cup cream along with or instead of sour cream.
- Extra flavor: Add a splash of white wine when cooking mushrooms.
- Herbal twist: Dill works well for a fresh finish.
I can also give a slow-cooker Hungarian Mushroom Soup or a richer, paprika-heavy restaurant-style version if you want something more indulgent.
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