Soups are the original one-pot comfort food. In this hearty and rich Hungarian mushroom soup, fresh mushrooms are sautéed, releasing moisture and concentrating their umami flavor. The soup is seasoned with Hungarian paprika, fresh dill, and thyme, and finished with tangy sour cream. It’s a soup that deserves a place at the table all winter long. Here’s how to make it.
What is Hungarian Mushroom Soup?
Hungarian mushroom soup is a rich and savory soup made from sautéed mushrooms and thickened with a milk and flour slurry. Its luxe texture comes from tangy sour cream, not heavy cream. And like other popular Hungarian recipes, like goulash and chicken paprikash, it relies on paprika for even more flavor. Fresh dill and thyme add an herbaceous and lemony flavor as the soup simmers, and as a garnish.
Tips for Making the Best Hungarian Mushroom Soup
1. Use sweet or hot Hungarian paprika. Paprika is a major contributor to the flavor of this dish, so make sure to use a fresh bottle. For a mild flavor use sweet Hungarian paprika, but if you enjoy some spice, try the hot variety.
2. Cook the mushrooms and onions slowly. Don’t rush the onions and mushrooms. Let them sauté slowly to draw out the moisture and encourage browning because that’s what the full-bodied flavor of this soup is built on.
3. Temper the sour cream. Take the chill off of the sour cream and temper it with warm broth so it does not curdle in the soup.
What to Serve with Hungarian Mushroom Soup
- A slice of crusty bread
- Heat-and-eat dinner rolls
- Simple arugula salad
- Chopped salad with feta and herbs
How to Freeze Hungarian Mushroom Soup
Dividing a big batch of soup to eat and freeze is an easy way to stock your freezer with ease. Because dairy-enriched soups might not freeze well, cook the soup as instructed, stopping once the broth and Worcestershire sauce have been added. Remove the pot from the heat and let the soup cool to room temperature.
Transfer to food storage containers and freeze for up to 3 months. When ready to serve, bring the soup to a simmer. Ladle 1/4 cup of the warm broth into the sour cream to temper it and set aside. Make a slurry with the whole milk and flour, whisk it into the soup, then cook until thickened. Whisk in the sour cream mixture, garnish, and serve.
