Creamy Hungarian Mushroom Soup
235
18
1.30k
I’ve been making this creamy Hungarian mushroom soup for years — it’s fast, comforting, and brightened by paprika and a tangy swirl of sour cream. It’s the kind of bowl you reach for on a chilly weeknight or when you want something impressive that doesn’t demand hours in the kitchen. The base is simple: sautéed mushrooms and onions, a paprika-scented broth, a touch of cream, and a silky finish that tastes richer than the fuss it takes.
Why you’ll love this dish
This soup hits comforting, savory, and slightly tangy notes all at once. It’s quick (30–40 minutes), works well for vegetarians if you use vegetable stock, stretches to feed a crowd, and freezes beautifully. It also uses pantry-friendly spices — especially Hungarian sweet paprika — which gives the soup that signature color and warm flavor without being spicy.
“A hug in a bowl — mushroom-forward, creamy, and perfectly balanced with paprika and a hit of sour cream.” — a regular in my kitchen
If you like hearty, creamy soups, you might also enjoy a comparable comfort classic such as this easy chicken gnocchi soup that plays the same weeknight-friendly card.
Step-by-step overview
Before you start: plan for 30–40 minutes. The sequence is straightforward:
- Sauté aromatics (onion, garlic) to build flavor.
- Brown the mushrooms to concentrate taste and remove moisture.
- Add paprika and flour (or a roux) briefly to coat and thicken.
- Pour in stock and simmer to marry flavors.
- Finish with sour cream and/or cream off heat so it won’t split. This overview helps you work quickly at the stove: mostly sauté, simmer, finish.
What you’ll need
- 1 lb (450 g) cremini or white mushrooms, sliced (button or chestnut both work)
- 2 tbsp butter + 1 tbsp olive oil (combines flavor and higher smoke point)
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 1–2 tbsp Hungarian sweet paprika (adjust to taste)
- 1 tbsp all-purpose flour (for slight thickening; optional — use cornstarch slurry for gluten-free)
- 4 cups (1 L) vegetable or chicken stock (vegetable for vegetarian version)
- 1 bay leaf (optional)
- 1/2 cup (120 ml) sour cream or crème fraîche (for tang)
- 1/2 cup (120 ml) heavy cream or milk (optional — for extra silkiness)
- Salt and freshly ground black pepper to taste
- Fresh dill or parsley for garnish
- Lemon wedges (optional) to brighten before serving
Ingredient notes/substitutions:
- For dairy-free: swap sour cream for coconut yogurt or a vegan sour cream and use a non-dairy cream.
- To make it gluten-free: skip the flour and thicken with a cornstarch slurry (1 tsp cornstarch + 1 tbsp cold water) added near the end.
- If you want a meatier bite, add cooked, shredded chicken or browned pork sausage.
Directions
- Heat 1 tbsp olive oil and 1 tbsp butter in a large pot over medium heat. When the butter foams, add the chopped onion and a pinch of salt. Cook until translucent, about 4–5 minutes.
- Add the garlic and cook 30 seconds until fragrant.
- Increase heat to medium-high. Add the sliced mushrooms and a pinch of salt. Cook without crowding — let them brown and release liquid, about 6–8 minutes. Stir occasionally.
- Push mushrooms to the side, add remaining 1 tbsp butter. Sprinkle the flour over the mixture and stir to coat (cook 1 minute to remove raw flour taste). If using no flour, skip this step.
- Remove the pot from the heat briefly and stir in the paprika (this keeps it from burning and turning bitter). Return to heat.
- Pour in the stock, add the bay leaf, and bring to a gentle simmer. Cook 8–10 minutes to let flavors meld and the soup to slightly thicken.
- Temper the sour cream: scoop a few ladlefuls of hot broth into the sour cream, stir, then whisk that back into the pot. Add cream if using. Heat through gently — do not boil after adding sour cream to prevent curdling.
- Taste and adjust salt and pepper. Remove bay leaf. Finish with a squeeze of lemon if desired and garnish with chopped dill or parsley. Serve hot.
Best ways to enjoy it
This soup is excellent as a starter or a main. Pair it with:
- Crusty bread or a buttered baguette to soak up the broth.
- A simple green salad with vinaigrette to cut the creaminess.
- For a heartier meal, serve with small toasted rye bread topped with melted cheese. If you want something completely different, try pairing a bowl alongside a light fish entree like this lemon pepper baked cod for a contrast of rich and bright.
Plating tip: ladle into warmed bowls so the soup stays hot longer, and add a swirl of sour cream and a pinch of smoked paprika for visual and flavor contrast.
How to store & freeze
- Refrigerator: Cool the soup to room temperature within 2 hours, transfer to an airtight container, and refrigerate up to 3–4 days.
- Freezing: For best texture, freeze without the sour cream/cream. Pour cooled soup into freezer-safe containers, leaving headspace, and freeze up to 3 months. Thaw overnight in the fridge and reheat gently, then stir in sour cream or cream when warm.
- Reheating: Warm over low heat, stirring often. If the soup has thickened in the fridge, loosen with a splash of stock or water. Do not boil once sour cream is added.
Food safety: Always reheat leftovers to at least 165°F (74°C) and avoid leaving perishable foods at room temperature for more than 2 hours.
Pro chef tips
- Brown mushrooms in batches so they sear instead of steam; this concentrates flavor.
- Add paprika off the direct heat or briefly toast it in fat; burnt paprika tastes bitter.
- Temper dairy: always add a few spoonfuls of hot liquid to sour cream before stirring it back into the pot so it won’t curdle.
- If you prefer a velvety, blended texture, pulse half the soup in a blender or use an immersion blender for a creamier body without losing mushroom pieces.
- For an umami boost, add 1 tsp soy sauce or a teaspoon of mushroom powder toward the end.
For another creamy, one-pot comfort approach that focuses on rich sauce technique, check out this creamy beef stroganoff recipe to compare methods.
Creative twists
- Dill-forward: Use extra fresh dill and a squeeze of lemon for a Scandinavian twist.
- Spicy version: Add a pinch of smoked or hot paprika and finish with a drizzle of chili oil.
- Mushroom medley: Mix shiitake, oyster, and cremini for layered textures.
- Grain bowl: Ladle soup over cooked barley or farro for a heartier, lunch-ready bowl.
- Vegan swap: Use vegan sour cream and coconut cream and thicken with a blended white bean puree for body.
If you like experimenting with comforting soups, you may also enjoy this simple meatball soup for a different texture and protein option.
Your questions answered
Q: Can I make this soup ahead of time?
A: Yes — make the soup up to two days ahead, but hold off on adding the sour cream or heavy cream until reheating to keep the texture silky.
Q: What mushrooms work best?
A: Cremini and button mushrooms are economical and flavorful. For more depth, combine cremini with shiitake or porcini (reconstituted porcini adds big umami).
Q: How do I prevent the sour cream from curdling?
A: Temper it by mixing a few tablespoons of hot broth into the sour cream before whisking it into the pot, and keep the heat low — avoid boiling after adding dairy.
Q: Is this soup gluten-free?
A: The standard recipe uses a tablespoon of flour; substitute a cornstarch slurry for a gluten-free version or omit the thickener entirely.
Q: Can I add protein?
A: Yes — shredded rotisserie chicken or sautéed smoked sausage both work well added toward the end of cooking.
Conclusion
This creamy Hungarian mushroom soup is a quick, flavorful weeknight winner that balances earthy mushrooms with the warmth of paprika and the tang of sour cream. If you enjoyed exploring comforting, pantry-friendly recipes alongside this one, you might like checking out Easy Tuna Casserole With Egg Noodles (6 Ingredients!) for another simple oven-baked meal, or try a grain-and-legume stuffed option like Middle Eastern Inspired Stuffed Cabbage Rolls | The Full Helping for a plant-forward dinner idea. For a different take on creamy, mushroom-free comfort, read Mushroom-Free Beef Stroganoff: A Creamy One-Pot Delight – Lemon8 for technique inspiration.
Creamy Hungarian Mushroom Soup
Ingredients
Method
- Heat 1 tbsp of olive oil and 1 tbsp of butter in a large pot over medium heat.
- Add the chopped onion and a pinch of salt. Cook until translucent, about 4 to 5 minutes.
- Add the garlic and cook for 30 seconds until fragrant.
- Increase heat to medium-high. Add sliced mushrooms and a pinch of salt. Cook without crowding, allowing them to brown and release liquid for about 6 to 8 minutes, stirring occasionally.
- Push mushrooms to the side, add remaining 1 tbsp of butter, and sprinkle flour over the mixture. Stir to coat and cook for 1 minute to remove raw flour taste. If using no flour, skip this step.
- Remove the pot from the heat briefly and stir in paprika, then return to heat.
- Pour in the stock, add bay leaf, and bring to a gentle simmer for 8 to 10 minutes.
- Temper the sour cream by scooping a few ladlefuls of hot broth into it, stirring, then whisking back into the pot. Add cream if using, and heat through gently without boiling.
- Taste and adjust salt and pepper. Remove bay leaf. Finish with a squeeze of lemon if desired and garnish with chopped dill or parsley. Serve hot.
