Hungarian Mushroom Soup
Hungarian Mushroom Soup is a rich and creamy dish that combines mushrooms, paprika, and a touch of sour cream, creating a comforting bowl of warmth that is both savory and satisfying. This traditional Eastern European soup is perfect for cozy evenings and serves as a delightful appetizer or main course.
Equipment
- 1 large pot or Dutch oven
- 1 wooden spoon
- 1 measuring cups and spoons
- 1 blender or immersion blender optional
- 1 ladle
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 16 ounces fresh mushrooms, sliced About 4 cups.
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 1 teaspoon salt Adjust to taste.
- ½ teaspoon black pepper
- 4 cups vegetable broth
- 1 teaspoon soy sauce
- ½ cup sour cream Can be substituted with plain yogurt for a lighter option.
- 2 tablespoons all-purpose flour Optional, for thickening.
- fresh parsley, chopped For garnish.
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
- Add the minced garlic and cook for another minute until fragrant.
- Stir in the sliced mushrooms, dried thyme, smoked paprika, salt, and black pepper. Cook for about 10 minutes, stirring occasionally, until the mushrooms have released their moisture and are tender.
- If you prefer a thicker soup, sprinkle the flour over the mushroom mixture and stir well. Cook for an additional 2 minutes.
- Pour in the vegetable broth and soy sauce. Bring the mixture to a boil, then reduce the heat and let it simmer for 15–20 minutes.
- Blend the soup with an immersion blender for a smoother texture or leave it chunky if preferred.
- Remove the pot from heat and stir in the sour cream until well combined.
- Taste and adjust seasoning if necessary.
- Serve hot, garnished with fresh chopped parsley.
Notes
For a vegetarian version, simply ensure the vegetable broth is vegetarian-friendly.
You can substitute sour cream with plain yogurt for a lighter option.
This soup can be stored in the refrigerator for up to 3 days and can also be frozen for longer storage. To reheat, simply warm it on the stove and add a little water or broth if it’s too thick.