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Hungarian Mushroom Soup

Hungarian Mushroom Soup: A Cozy Comfort You'll Crave

This Hungarian Mushroom Soup is a creamy comfort food packed with rich flavors and healthy ingredients.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 bowls
Course: Soups
Cuisine: Hungarian
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 2 tbsp Olive Oil Add fat for cooking and flavor; substitute with vegetable oil if desired.
  • 1 large Onion, chopped Provides sweetness and depth of flavor; no substitutions necessary.
  • 2 cloves Garlic, minced Enhances savory notes; fresh garlic preferred.
  • 1 pound Cremini Mushrooms, sliced Main flavor component; substitute with button mushrooms if needed.
  • 8 ounces Shiitake Mushrooms, stemmed and sliced Adds umami flavor; can be swapped with portobello.
  • 1/2 cup Dry Sherry Used for deglazing; substitute with white wine or omit.
  • 6 cups Vegetable Broth or Chicken Broth Base of the soup; use vegetable broth for vegetarian variants.
  • 1 tsp Dried Thyme Adds herbal notes; fresh thyme can be used.
  • 1/2 tsp Smoked Paprika Lends warmth and color; use regular for milder flavor.
  • 1/4 tsp Cayenne Pepper, optional Provides a spice kick; omit for less heat.
  • Salt Adjust to taste.
  • Freshly Ground Black Pepper Adjust to taste.
For the Creaminess
  • 1/2 cup Sour Cream Adds creaminess; for a lighter option, use Greek yogurt.
  • 2 tbsp Butter Used in roux for thickening; substitute with olive oil for a dairy-free version.
  • 2 tbsp All-Purpose Flour Thickens the soup; gluten-free flour can be used.
For the Garnish
  • 1/4 cup Fresh Parsley, chopped Adds freshness and color; substitute with dill if preferred.

Equipment

  • Large Pot
  • separate pan
  • wooden spoon
  • Whisk

Method
 

Step‑by‑Step Instructions
  1. Heat 2 tablespoons of olive oil in a large pot over medium heat. Add one chopped onion and sauté until translucent, about 5–7 minutes.
  2. Add 2 minced garlic cloves and stir for an additional minute to enhance the flavors.
  3. Stir in 1 pound of sliced cremini mushrooms and 8 ounces of sliced shiitake mushrooms. Cook for about 8–10 minutes until well-browned.
  4. Pour in ½ cup of dry sherry, scraping up any browned bits from the bottom. Allow to simmer until most liquid evaporates.
  5. Pour in 6 cups of broth, then stir in 1 teaspoon of dried thyme, ½ teaspoon of smoked paprika, and ¼ teaspoon of cayenne pepper.
  6. Bring the soup to a gentle simmer, then cover and cook on low heat for at least 20 minutes.
  7. In a separate pan, melt 2 tablespoons of butter over medium heat. Whisk in 2 tablespoons of flour, cooking until golden brown for about 2–3 minutes.
  8. Gradually whisk the roux into the soup, ensuring there are no lumps, and simmer for an additional 10-15 minutes.
  9. Off the heat, stir in ½ cup of sour cream until fully blended. Season with salt and black pepper to taste.
  10. Ladle the soup into bowls and garnish with chopped fresh parsley. Serve hot.

Nutrition

Serving: 1bowlCalories: 320kcalCarbohydrates: 20gProtein: 7gFat: 25gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 11gCholesterol: 50mgSodium: 800mgPotassium: 500mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 8mgCalcium: 50mgIron: 2mg

Notes

Ensure mushrooms brown well by not overcrowding the pot for maximum flavor. Adjust seasoning according to taste preferences.

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