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Hungarian Mushroom Soup

A comforting and flavorful soup that combines earthy mushrooms, rich paprika, and a hint of cream. This Hungarian Mushroom Soup is perfect as an appetizer or a main course served with crusty bread.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course appetizer or main course
Cuisine Hungarian
Servings 4 People
Calories 250 kcal

Equipment

  • 1 Large pot or Dutch oven
  • 1 Cutting board
  • 1 Blender or immersion blender (optional)
  • 1 Measuring cups and spoons
  • 1 Wooden spoon

Ingredients
  

  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 1 pound fresh mushrooms, sliced (such as button or cremini)
  • 1 tablespoon Hungarian paprika
  • 1 teaspoon dried thyme
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 cup vegetable broth
  • 1 cup milk (or non-dairy milk for a lactose-free version)
  • 1 tablespoon soy sauce
  • 1 tablespoon lemon juice
  • ¼ cup sour cream (or dairy-free alternative) for garnish
  • Fresh parsley, chopped (for garnish, optional)

Instructions
 

  • In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes, until translucent.
  • Add the minced garlic and sliced mushrooms to the pot. Cook for about 10 minutes until the mushrooms are tender and have released their moisture.
  • Stir in the Hungarian paprika, dried thyme, salt, and black pepper. Cook for another 2 minutes to allow the spices to bloom.
  • Pour in the vegetable broth, and bring the mixture to a simmer. Let it cook for about 10 minutes.
  • After simmering, remove the pot from heat. You can blend the soup for a smoother texture using a blender or an immersion blender, if desired. Otherwise, leave it chunky.
  • Return the pot to low heat and stir in the milk, soy sauce, and lemon juice. Let it heat through for about 5 minutes without boiling.
  • Taste and adjust seasoning as needed. Serve the soup hot, garnished with a dollop of sour cream and a sprinkle of fresh parsley, if using.

Notes

For a spicier version, add a pinch of cayenne pepper or red pepper flakes when adding the paprika.
This soup can be made ahead and stored in the refrigerator for up to 3 days. Reheat gently on the stove before serving.
Serve with crusty bread or a side salad for a complete meal.