This soup is both hearty and elegant, with a deep, smoky flavor from paprika and earthy mushrooms. It’s easy to prepare, vegetarian-friendly (or easily adapted with chicken broth), and perfect as a starter or a light meal. Creamy yet light, it captures authentic Hungarian taste in every spoonful.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Mushrooms (button, cremini, or mixed) Onion Garlic Carrots Celery Unsalted butter or oil Paprika (sweet or smoked) All-purpose flour Vegetable or chicken broth Sour cream or heavy cream Salt Black pepper Fresh parsley (for garnish)
Directions
Clean and slice the mushrooms. Dice the onions, carrots, and celery. Mince the garlic.
In a large pot, heat butter or oil over medium heat. Sauté the onions, carrots, and celery until softened, about 5 minutes.
Add garlic and cook for 1 minute until fragrant.
Stir in the mushrooms and cook until they release their liquid and begin to brown.
Sprinkle the flour and paprika over the vegetables, stirring to coat evenly. Cook for 1–2 minutes to eliminate the raw flour taste.
Gradually pour in the broth, stirring constantly to prevent lumps. Bring the soup to a gentle simmer.
Simmer for 20–25 minutes until the vegetables are tender and the flavors meld.
Reduce heat and stir in sour cream or heavy cream until smooth. Adjust seasoning with salt and pepper.
Serve hot, garnished with chopped fresh parsley and additional paprika if desired.
Servings and timing
This recipe serves about 4–6 people. Preparation time: approximately 15 minutes Cooking time: 30–35 minutes Total time: about 50 minutes
Variations
Add a splash of white wine while sautéing mushrooms for depth of flavor. Incorporate cooked noodles or rice to make it more filling. Substitute smoked paprika for sweet paprika for a bolder taste. For a meat version, add diced smoked sausage or cooked chicken.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over medium-low heat, stirring occasionally. Add a little broth or water if the soup becomes too thick during reheating.
FAQs
Can I use canned mushrooms?
Yes, but fresh mushrooms provide a better texture and flavor. Drain canned mushrooms well before using.
Can I make this soup vegetarian?
Yes, use vegetable broth and omit any meat additions.
How do I prevent the soup from curdling with sour cream?
Temper the sour cream by mixing a small amount of hot soup into it before stirring it back into the pot.
Can I freeze this soup?
Yes, freeze before adding sour cream for best results. Thaw in the refrigerator and stir in fresh sour cream when reheating.
Can I use heavy cream instead of sour cream?
Yes, heavy cream will make it richer and smoother but slightly less tangy.
How long should I simmer the soup?
Simmer until vegetables are tender and flavors meld, about 20–25 minutes.
Can I add potatoes to make it heartier?
Yes, diced potatoes can be added with the carrots and celery to increase heartiness.
What type of paprika should I use?
Sweet paprika is traditional, but smoked paprika adds a deeper, smoky flavor.
Can I add noodles?
Yes, small egg noodles or pasta can be added in the last 10 minutes of cooking.
How do I make the soup gluten-free?
Use a gluten-free flour or cornstarch slurry instead of all-purpose flour to thicken the soup.
Conclusion
Hearty Hungarian Mushroom Soup is a rich, comforting, and flavorful dish perfect for any season. With earthy mushrooms, aromatic paprika, and a creamy finish, it’s an elegant yet simple soup that warms both body and soul.
Hearty Hungarian Mushroom Soup is a rich, comforting soup made with tender mushrooms, onions, paprika, and a creamy finish. Aromatic and satisfying, it showcases classic Hungarian flavors in a warm, soul-soothing bowl.
Author:Catherine
Prep Time:15 minutes
Cook Time:35 minutes
Total Time:50 minutes
Yield:4–6 servings
Category:Soup
Method:Stovetop
Cuisine:Hungarian
Diet:Vegetarian
Ingredients
1 lb mushrooms (button, cremini, or mixed), sliced
1 medium onion, diced
2 cloves garlic, minced
1 carrot, diced
1 celery stalk, diced
3 tablespoons unsalted butter or oil
2 tablespoons sweet or smoked paprika
2 tablespoons all-purpose flour
4 cups vegetable or chicken broth
1/2 cup sour cream or heavy cream
Salt, to taste
Black pepper, to taste
Fresh parsley, chopped (for garnish)
Instructions
Clean and slice the mushrooms. Dice the onion, carrot, and celery; mince the garlic.
In a large pot, heat butter or oil over medium heat. Sauté onion, carrot, and celery until softened, about 5 minutes.
Add garlic and cook for 1 minute until fragrant.
Add mushrooms and cook until they release their liquid and begin to brown.
Sprinkle flour and paprika over the vegetables, stirring well. Cook for 1–2 minutes to remove the raw flour taste.
Gradually whisk in the broth, stirring constantly to avoid lumps.
Bring to a gentle simmer and cook for 20–25 minutes, until vegetables are tender and flavors meld.
Lower heat and stir in sour cream or heavy cream until smooth. Season with salt and pepper.
Serve hot, garnished with fresh parsley and a sprinkle of paprika if desired.
Notes
Temper sour cream with hot soup before adding to prevent curdling.For extra depth, add a splash of white wine when cooking mushrooms.Smoked paprika adds a bold, smoky flavor.Add noodles, rice, or potatoes to make the soup more filling.For freezing, omit dairy and add it fresh when reheating.
