Hungarian Mushroom Soup

Name: Hungarian Mushroom Soup
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: Hungarian
Ingredients: 1.5 lbs mixed mushrooms (cremini, button, portobello), sliced; 1 medium yellow onion, diced; 2 garlic cloves, minced; 1 tsp Hungarian sweet paprika; 6 cups vegetable stock; 1/2 cup heavy cream; 1/4 cup sour cream; 1 tbsp olive oil; 1/2 tsp salt; 1/4 tsp black pepper; 1 tsp fresh parsley, chopped, chopped; 1 tsp fresh dill, chopped, chopped

A creamy, deeply flavorful soup loaded with mushrooms and seasoned with Hungarian paprika. Comfort in a bowl with a touch of elegance.

55 minEasyServes 4220 cal/serving

HungarianSoupStovetopVegetarian

Ingredients

1.5 lbs mixed mushrooms (cremini, button, portobello), sliced
1 medium yellow onion, diced
2 garlic cloves, minced
1 tsp Hungarian sweet paprika
6 cups vegetable stock
1/2 cup heavy cream
1/4 cup sour cream
1 tbsp olive oil
1/2 tsp salt
1/4 tsp black pepper
1 tsp fresh parsley, chopped, chopped
1 tsp fresh dill, chopped, chopped

Instructions

1

Heat 1 tbsp olive oil in a large pot over medium-high heat. Add 1 medium diced yellow onion and sauté until softened, about 5 minutes.
2

Stir in 2 minced garlic cloves and cook 1 minute until fragrant.
3

Add 1.5 lbs sliced mixed mushrooms (cremini, button, portobello) and cook, stirring occasionally, until they release their liquid and begin to brown, about 8-10 minutes.
4

Sprinkle 1 tsp Hungarian sweet paprika over the mushrooms and stir well for 1 minute to toast the spice.
5

Pour in 6 cups vegetable stock and bring to a simmer. Cook uncovered for 15-20 minutes until flavors meld.
6

In a small bowl, whisk together 1/2 cup heavy cream and 1/4 cup sour cream. Stir slowly into the hot soup, being careful not to boil.
7

Season with 1/2 tsp salt and 1/4 tsp black pepper to taste.
8

Ladle into bowls and garnish with 1 tsp chopped fresh parsley, chopped and 1 tsp chopped fresh dill, chopped. Serve hot.

Questions

Can I make Hungarian Mushroom Soup dairy-free?

Yes. The dairy in this entry is 1/2 cup heavy cream, 1/4 cup sour cream. Swap the cream for full-fat coconut milk or an oat cooking cream; the sour cream for thick coconut yogurt with a squeeze of lemon. The richness shifts slightly, but the method does not change.

How long does Hungarian Mushroom Soup keep?

Refrigerate it up to four days, or freeze it in portions for up to three months. Reheat gently on the stovetop with a splash of water or stock to loosen it. If you plan to freeze it, stir the dairy in when reheating rather than before freezing, so it does not split.

Can I halve or double Hungarian Mushroom Soup?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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