Why You’ll Love This Recipe
- Deep, Earthy Flavors: The combination of assorted mushrooms provides a robust and hearty base.
- Creamy Texture: The addition of milk and sour cream creates a luscious, velvety consistency.
- Aromatic Herbs and Spices: Dill, thyme, and Hungarian paprika impart a unique and inviting aroma.
- Simple Preparation: With straightforward steps, this soup is accessible for both novice and experienced cooks.
Ingredients
- 4 tablespoons unsalted butter
- 2 cups chopped yellow onion (about 2 large onions)
- 1 teaspoon kosher salt, plus more to taste
- 1½ pounds button mushrooms, sliced
- 2 tablespoons fresh dill, plus more for serving
- 1 tablespoon fresh thyme leaves
- 2 teaspoons Hungarian sweet paprika, plus more for serving
- 3 cups vegetable stock
- 2 tablespoons all-purpose flour
- 1 cup whole milk
- ½ cup sour cream, plus more for serving
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Sauté the Onions and Mushrooms: In a large pot or Dutch oven, melt the butter over medium heat. Add the chopped onions and salt; sauté until translucent, about 3 minutes. Add the sliced mushrooms and continue cooking until they release their moisture and reduce in size, approximately 10 minutes.
- Add Herbs and Spices: Stir in the fresh dill, thyme leaves, and Hungarian sweet paprika. Cook for an additional minute to release the flavors.
- Incorporate the Broth: Pour in the vegetable stock, stirring to combine. Bring the mixture to a boil, then reduce the heat to a simmer. Let it cook for about 10 minutes.
- Thicken the Soup: In a separate bowl, whisk together the all-purpose flour and whole milk until smooth. Gradually add this mixture to the soup, stirring continuously to prevent lumps. Simmer for another 5-10 minutes until the soup thickens to your desired consistency.
- Finish with Sour Cream: Remove the pot from heat. Stir in the sour cream until fully incorporated. Taste and adjust seasoning with additional salt if necessary.
- Serve: Ladle the soup into bowls. Garnish with extra fresh dill and a sprinkle of paprika. Serve hot, optionally with a dollop of sour cream on top.
Servings and Timing
- Servings: This recipe yields approximately 7 cups, serving about 5 people.
- Preparation Time: 15 minutes
- Cooking Time: 35 minutes
- Total Time: 50 minutes
Variations
- Mushroom Variety: Experiment with different types of mushrooms such as cremini, shiitake, or portobello to add depth of flavor.
- Herb Substitutions: If fresh dill isn’t available, substitute with dried dill (use 1 teaspoon of dried dill for every tablespoon of fresh). Fresh parsley can also be used for a different herbal note.
- Broth Options: For a richer taste, use chicken stock instead of vegetable stock.
- Dairy Alternatives: To lighten the soup, replace sour cream with Greek yogurt.
Storage/Reheating
- Storage: Allow the soup to cool to room temperature, then transfer to an airtight container. Refrigerate for up to 3 days.
- Freezing: Place the cooled soup in freezer-safe containers, leaving some space for expansion. Freeze for up to 3 months.
- Reheating: Thaw frozen soup in the refrigerator overnight. Reheat on the stovetop over medium heat, stirring occasionally, until warmed through. Avoid boiling to prevent curdling of the dairy.
FAQs
What makes Hungarian mushroom soup different from other mushroom soups?
The use of Hungarian sweet paprika and fresh dill gives this soup its distinctive flavor, setting it apart from other mushroom soups.
Can I make this soup vegan?
Yes, substitute the butter with plant-based margarine, use vegetable stock, replace milk with a non-dairy alternative like almond or oat milk, and use a vegan sour cream substitute.
Is it necessary to use Hungarian paprika?
While regular paprika can be used, Hungarian sweet paprika offers a unique flavor that is central to this dish. It’s recommended for an authentic taste.
Can I add meat to this soup?
For a non-vegetarian version, consider adding cooked bacon or diced ham to introduce a smoky, savory element.
How can I prevent the sour cream from curdling?
Ensure the soup is not boiling when adding the sour cream. Temper the sour cream by mixing it with a small amount of the warm soup before incorporating it back into the pot.
What type of mushrooms work best in this recipe?
A combination of button mushrooms and cremini mushrooms provides a balanced flavor and texture, but feel free to experiment with other varieties.
Can I use dried herbs instead of fresh?
Yes, if fresh herbs are unavailable, use dried herbs. Remember to adjust the quantity, as dried herbs are more concentrated in flavor.
How do I thicken the soup if it’s too thin?
If the soup is thinner than desired, create a slurry by mixing a tablespoon of
Hungarian Mushroom Soup
- Total Time: 50 minutes
- Yield: 5 servings (approx. 7 cups)
- Diet: Vegetarian
Description
Hungarian Mushroom Soup is a hearty and flavorful dish that brings together earthy mushrooms, Hungarian paprika, and a creamy texture enhanced with sour cream. A combination of fresh herbs like dill and thyme makes this soup irresistibly aromatic and comforting. Perfect for cold weather, this easy-to-make soup is a crowd-pleaser that will warm you up with every spoonful.
Ingredients
- 4 tablespoons unsalted butter
- 2 cups chopped yellow onion (about 2 large onions)
- 1 teaspoon kosher salt, plus more to taste
- 1½ pounds button mushrooms, sliced
- 2 tablespoons fresh dill, plus more for serving
- 1 tablespoon fresh thyme leaves
- 2 teaspoons Hungarian sweet paprika, plus more for serving
- 3 cups vegetable stock
- 2 tablespoons all-purpose flour
- 1 cup whole milk
- ½ cup sour cream, plus more for serving
Instructions
- Sauté the Onions and Mushrooms: In a large pot or Dutch oven, melt the butter over medium heat. Add the chopped onions and salt, and sauté until translucent, about 3 minutes. Add the sliced mushrooms and cook until they release their moisture and reduce in size, approximately 10 minutes.
- Add Herbs and Spices: Stir in the dill, thyme leaves, and Hungarian paprika. Cook for an additional minute to release the flavors.
- Incorporate the Broth: Pour in the vegetable stock, stirring to combine. Bring the mixture to a boil, then reduce the heat to a simmer. Let it cook for about 10 minutes.
- Thicken the Soup: In a separate bowl, whisk together the flour and milk until smooth. Gradually add this mixture to the soup, stirring continuously to prevent lumps. Simmer for 5-10 minutes until the soup thickens to your desired consistency.
- Finish with Sour Cream: Remove the pot from heat. Stir in the sour cream until fully incorporated. Taste and adjust seasoning with additional salt if necessary.
- Serve: Ladle the soup into bowls, garnish with extra fresh dill and a sprinkle of paprika. Serve hot, optionally with a dollop of sour cream on top.
Notes
- Mushroom Variety: Experiment with a mix of cremini, shiitake, or portobello mushrooms for a richer flavor.
- Herb Substitutions: Use dried dill or parsley as alternatives if fresh herbs are unavailable.
- Dairy Alternatives: For a lighter version, Greek yogurt can replace sour cream, or non-dairy milks and sour cream alternatives can be used for vegan versions.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Hungarian
