Hungarian Mushroom Soup

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An incredibly rich and satisfying soup with a depth of flavor that will make your taste buds sing!  Serve this Hungarian Mushroom Soup with some crusty bread and a leafy green salad for a complete, meatless meal that even the most determined carnivores will love!

Whether you’re fan of Hungarian food, mushrooms, or simply love good soups, this Hungarian-influenced mushroom soup is for you! This was one of the very first recipes I published on my blog back in January 2013.  I remember the first time I made it.  We had my family over for dinner and I was eager to see what they thought.  The expressions on their faces and the praise that followed was enough to convince me that this Hungarian Mushroom Soup was a slam-dunk winner.  And it’s been garnering praise ever since.

First we take onions and cremini mushrooms and caramelize them in butter.  Then a separate rich roux is prepared with butter and flour which adds a world of depth and flavor to the soup.  A generous amount of paprika is added along with the delicate flavor of dill and a “surprise” dose of umami in the form of tamari.  The end result is a velvety-smooth, luxuriously flavorful, show-stopping soup that will make you and your dinner guests swoon with delight!

Hungarian Mushroom Soup Ingredients & Substitutions

Here is what you’ll need to make this delicious soup:

• Unsalted Butter: For sautéing the aromatics and mushrooms, adding richness and helping develop a savory base. (Vegan: use plant-based butter or vegetable spread.)
• Yellow Onion: Provides a sweet, aromatic foundation and depth of flavor.
• Garlic: Adds savory warmth and complements the earthy mushrooms.
• Mushrooms: The star of the soup, providing earthy flavor and a hearty, meaty texture. You can use cremini or white button mushrooms, or really any combination of mushrooms of your choice.
• Hungarian Paprika: Gives the soup its signature Hungarian character, warm pepper flavor, and rich color.
• Dill: Adds a fresh, herbaceous note that brightens the rich mushroom flavors. Using fresh instead of dried dill makes a huge difference.
• Salt: Enhances and balances the flavors throughout the soup.
• Freshly ground black pepper: Adds gentle heat and subtle complexity.
• Butter: Forms the base of the roux that thickens the soup. If you’re vegan you can substitute a plant-based butter.
• All-purpose Flour: Thickens the soup and helps create a smooth, creamy consistency.
• Whole Milk: Adds creaminess and balances the savory flavors. For vegans, substitute a plant-based milk of your choice.
• Beef broth: Creates a deeply savory and flavorful soup base. Vegetarians and vegans, use vegetable broth.
• Tamari or Soy Sauce: Boosts umami and deepens the mushroom flavor without overpowering the soup.
• Sour Cream: Adds creamy richness and the characteristic tang of Hungarian mushroom soup. Vegans can substitute a plant-based vegan sour cream. (Vegan: use vegan sour cream.)

Very important to this dish is the quality of the paprika.  Use real Hungarian paprika – paprika that’s actually imported from Hungary.  There’s no comparison in flavor.

I recommend this genuine Hungarian paprika from the Kalocsa region of Hungary (I’ve never found it in any local speciality stores but you can find it online).  It has an extraordinarily rich flavor and an exceptionally vibrant red color.  Many of our readers have tried it, written back and agree that quality Hungarian-imported paprika makes all the difference.

Hungarian Mushroom Sauce

As delicious as this is as a soup, this is equally delicious as a sauce!  Simply add an additional tablespoon of flour when you make the roux and serve this Hungarian mushroom sauce over egg noodles.  It’s incredible!  Either way you serve it, it’s a winner.

Vegan Hungarian Mushroom Soup

This soup can be easily made vegan by swapping out the butter, milk, broth, and sour cream with vegan-friendly options. See the recipe below for recommendations.

Hungarian Mushroom Soup Recipe

Let’s get started!

In a heavy pot or Dutch oven, melt 2 tablespoons of butter. Add the onions and cook until translucent and just barely beginning to brown.  Add the garlic and cook for another minute. Add the mushrooms and cook for 5-7 minutes until the mushrooms release their juices. Transfer the mushroom mixture to a bowl and set aside.

Melt 3 tablespoons of butter in the same pan and stir in the flour, constantly whisking for 6-7 minutes or until the mixture is a rich, caramelized brown.

Add the milk, broth, and soy sauce, still whisking continually until the mixture is smooth.

Add the paprika, dill, salt and pepper.

Stir in the mushroom mixture. Bring to a boil, reduce heat to medium, cover and simmer for 15 minutes, stirring occasionally.

Stir in the sour cream and heat through.

Storage & Freezing

This soup can be kept in the fridge for 3-4 days. Reheat it gently to prevent the sour cream from curdling. It can also be frozen for up to a month. Let it thaw slowly in the refrigerator and then reheat over low heat, stirring frequently to prevent the sour cream from curdling or separating.

Serving Recommendations

This Hungarian Mushroom Soup can be served for lunch or dinner and paired with some simple sides for a complete meal. Here are a few ideas:

• Bread: Some good crusty bread, roasted tomato bread, bread rolls, hearty German bread or Danish rye bread, buttermilk biscuits or spelt buttermilk biscuits. Or add a German Semmelknödel, Kartoffelklösse or Spätzle to the soup for added bulk.
• Salad: A refreshing German cucumber salad (this is also how the Hungarians make it and is a popular side dish), creamy German cucumber salad, maroulosalata, German carrot salad or Krautsalat,

Enjoy!

For more delicious Hungarian recipes try my:

• Hungarian Goulash
• Chicken Paprikash
• Hungarian Bean Goulash
• Pörkölt
• Szegedin Goulash
• Hungarian Meatballs
• Chicken Goulash

Originally published on The Daring Gourmet January 8, 2013