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bowl of Hungarian Mushroom Soup topped with sour cream
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5 from 7 votes

Hungarian Mushroom Soup

Different from cream of mushroom soup, this homemade Hungarian Inspired Mushroom Soup combines fresh mushrooms with a flavorful, light, creamy, rich broth.
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Soup
Cuisine: Hungarian
Servings: 6 servings

Ingredients

  • 1 pound fresh mushrooms sliced (wild mushrooms or a variety recommended)
  • 1 tsp sherry cooking wine
  • 4 tablespoons unsalted butter
  • 2 cups onions chopped
  • 1 clove garlic
  • 3 tablespoons all-purpose flour
  • 1 teaspoon dill fresh if available, otherwise use dried
  • 1 teaspoon paprika sweet Hungarian paprika if available
  • 1 tablespoon soy sauce
  • 4 cups chicken broth
  • 1 cup whole milk
  • 1 teaspoon salt
  • ground black pepper to taste
  • 2 teaspoons lemon juice
  • 2 tbsp dried parsley use fresh parsley, if available
  • ½ cup sour cream with additional for serving

Instructions

  • Using large stockpot over medium high heat, dry sauté the mushrooms by adding them to the empty hot pan. As the mushrooms cook, they will release liquid. Stir occasionally to prevent burning. When no liquid is present and they begin to stick to the bottom of the pan, add dry sherry and use a flat bottom spoon to scrape the bottom of the pan to release anything that has stuck. Once the sherry is no longer liquid, transfer the mushrooms to a bowl and set aside.
    dry sautéed chanterelle mushrooms
  • Using the same pot, melt the butter medium high heat. Sauté the onions in the butter for 5-15 minutes, stirring only occasionally to prevent burning. When onions are nearly done, add the garlic, stir, and allow to cook for a couple of minutes.
    sautéed onions in pot
  • Once golden brown, sprinkle with flour, stir, and allow to cook for several minutes until fragrant.
    sautéed onions coated in flour
  • Stir in the dill, paprika, soy sauce, broth, and milk. Add sautéed mushrooms back to the soup as well. Scrape bottom of pan to release anything that may have stuck. Reduce heat to low, cover, and simmer for 30 minutes, stirring occasionally.
    pot of creamy Hungarian Mushroom Soup
  • Finally, stir in the salt, ground black pepper, lemon juice, parsley and sour cream. Mix together, reduce heat to low, and allow to heat through. Using an immersion blender, partially blend the soup. Try to create a creamy blend while preserving some of the chunks for texture. Taste and add additional salt and pepper, if desired.
  • Serve immediately with a small spoonful of sour cream.

Notes

  • Be sure to brush or wash away dirt from the mushrooms and trim any parts you don't want to eat.
  • Fresh or dried herbs can be used in this recipe. If available, I highly recommend using fresh herbs and, if doing so, you can increase the amount as they are not as strong as the dried varieties.
  • Use an immersion blender or transfer the soup to a counter top blender and blend to your preference. Meaning, if you like chunks, only pulse a few times.
  • If you have picky eaters who refuse to eat mushroom soup, you can strain out any chunks through a fine mesh sieve. I did this for my kids and they said it tasted like sour cream and onion potato chips. Basically, they loved it.

Nutrition

Calories: 195kcal | Carbohydrates: 15g | Protein: 6g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 34mg | Sodium: 1172mg | Potassium: 556mg | Fiber: 2g | Sugar: 7g | Vitamin A: 605IU | Vitamin C: 18mg | Calcium: 104mg | Iron: 1mg