Creamy Hungarian Mushroom Soup: Comfort in Every Spoonful

Savor the warmth of Hungarian Mushroom Soup, a comforting blend of tender mushrooms in a creamy broth.

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Prep Time 15

Cook Time 45

Total Time 1

Servings: 4 bowls

Course: Soup

Cuisine: Hungarian

Calories: 250

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Base

2 tablespoons Olive Oil Can substitute with any neutral oil
1 medium Onion Finely chopped, yellow or white preferred
2 cloves Garlic Minced

For the Mushrooms

8 ounces Cremini Mushrooms Sliced
8 ounces Shiitake Mushrooms Sliced

For the Liquid

1/2 cup Dry Sherry Can replace with white wine or omit
4 cups Vegetable Broth Or chicken broth

For Seasoning and Thickening

1 teaspoon Dried Thyme Can use fresh thyme at three times the amount
1 tablespoon Smoked Paprika Regular paprika as substitute
1/4 teaspoon Cayenne Pepper Optional
to taste Salt
to taste Black Pepper
2 tablespoons Butter Can substitute with olive oil for dairy-free
2 tablespoons All-Purpose Flour Can substitute with gluten-free flour

For Creaminess

1/2 cup Sour Cream Can substitute with Greek yogurt

For Garnish

to taste Fresh Parsley Chopped

Equipment

Large pot
small saucepan
Whisk
wooden spoon

Method

Step-by-Step Instructions

Heat 2 tablespoons of olive oil in a large pot over medium heat. Add 1 finely chopped onion and sauté for about 5–7 minutes until translucent. Stir in 2 minced garlic cloves and cook for 1 additional minute.
Add 8 ounces each of sliced cremini and shiitake mushrooms and cook for 8–10 minutes until browned.
Pour in 1/2 cup of dry sherry to deglaze the pot, scraping browned bits and allowing it to reduce for 1–2 minutes.
Stir in 4 cups of vegetable broth, 1 teaspoon of dried thyme, 1 tablespoon of smoked paprika, and optional cayenne. Simmer for 20 minutes.
Melt 2 tablespoons of butter in a small saucepan, whisk in 2 tablespoons of flour until smooth, cooking until golden (2–3 minutes).
Gradually whisk the roux into the soup, stirring continuously to prevent lumps. Simmer for another 10–15 minutes until thickened.
Remove from heat and stir in 1/2 cup of sour cream. Season with salt and black pepper to taste.
Ladle into bowls and garnish with freshly chopped parsley. Serve immediately.

Nutrition

Serving: 1bowlCalories: 250kcalCarbohydrates: 30gProtein: 5gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 25mgSodium: 670mgPotassium: 650mgFiber: 4gSugar: 3gVitamin A: 500IUVitamin C: 8mgCalcium: 40mgIron: 2mg

Notes

For added creaminess, blend a portion of the soup using an immersion blender before stirring in the sour cream. Adjust seasoning for flavor balance.

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