Hungarian Mushroom Soup

This Hungarian mushroom soup is a comforting, hearty dish that feels like a warm hug on cool evenings. It’s rich without being heavy and balances earthy mushrooms with a touch of smoky paprika and the smooth tang of sour cream. Perfect for cozy dinners or when you want something satisfying but not complicated.

I often make this when I want a bit of comfort that feels special. The moment the sherry hits the pot and the aroma fills the kitchen always signals something good is coming.

Ingredients

• Olive oil: for sautéing, choose a good quality extra virgin for better flavor
• Large onion: adds sweetness and a fragrant base, fresh and firm are best
• Garlic: fresh cloves pack the most punch, minced finely to release flavor
• Cremini mushrooms: earthy and meaty, fresh and firm mushrooms make all the difference
• Shiitake mushrooms: add an intense umami flavor, look for plump caps and avoid any that seem dry
• Dry sherry: helps deglaze and adds a subtle depth, pick a dry cooking sherry or a dry white if preferred
• Vegetable broth or chicken broth: the soup needs a savory liquid base, homemade or good store bought works well
• Dried thyme: adds a light herbal note, fresh if you have it but dried is reliable
• Smoked paprika: gives the soup its signature smoky warmth, opt for a vibrant red fresh tin
• Cayenne pepper (optional): for a gentle heat, adjust to taste or leave out
• Sour cream: adds creaminess and a slight tang, full fat gives the best texture
• Fresh parsley: for garnish and a pop of color, fresh and bright works best
• Salt and freshly ground black pepper: essential for seasoning to taste
• Butter: for making the roux, unsalted lets you control saltiness
• All-purpose flour: thickens the soup, use fresh flour without lumps

Instructions

Build The Flavor Base:

Heat olive oil in a large pot over medium heat. Add chopped onions and cook slowly for 5 to 7 minutes until soft and translucent but not browned. This slow cook unlocks sweetness and creates a flavorful foundation. Add minced garlic and cook for one minute while stirring to release fragrant oils without burning.

Cook The Mushrooms:

Add sliced cremini and shiitake mushrooms to the pot. Stir well and let them cook for about 8 to 10 minutes. Stir occasionally so they brown evenly and release their moisture. Allow the liquid to evaporate, letting the mushrooms brown and develop an intense savory note.

Deglaze With Sherry:

Pour in dry sherry to loosen all the caramelized bits stuck to the pot. Use a wooden spoon to scrape these up, as they add richness. Simmer for a minute or two until the sherry mostly evaporates, concentrating flavor.

Add Broth And Spices:

Pour in your choice of vegetable or chicken broth. Stir in the dried thyme, smoked paprika, and cayenne pepper if using. Bring the soup to a gentle simmer then cover, reduce heat to low, and let simmer for 20 minutes or more. This slow simmer melds the flavors beautifully.

Make The Roux:

While the soup simmers, melt butter over medium heat in a separate small pan. Whisk in flour continuously for 2 to 3 minutes until the roux looks smooth and golden brown. This cooks out the raw flour taste and thickens the soup perfectly.

Thicken The Soup:

Gradually whisk the hot roux into the simmering soup, whisking continuously to prevent lumps. Keep simmering for 10 to 15 minutes until you reach your preferred thickness, stirring occasionally so it does not stick.

Finish With Sour Cream:

Remove the soup from heat and stir in sour cream until fully incorporated. The sour cream creates a rich, silky texture and balances the smoky spices. Season with salt and freshly ground black pepper to taste.

Serve And Garnish:

Ladle the soup into bowls and sprinkle with fresh chopped parsley for a bright, fresh finish. Serve hot alongside crusty bread if you like.

This recipe always reminds me of chilly afternoons spent with family, sharing stories over bowls of warm comforting soup.

Storage tips

Store leftover soup in an airtight container in the fridge for up to 3 days. Reheat gently on the stove, adding a splash of broth if it has thickened too much. Avoid microwaving for long to preserve the creaminess.

Ingredient swaps

Swap shiitake mushrooms for cremini only if needed but the shiitakes provide a unique earthy flavor. Use coconut milk instead of sour cream for a dairy free version. White wine can replace sherry if preferred.

Serving ideas

Serve with a slice of toasted sourdough or rye bread for dipping. A simple green salad compliments the soup’s richness well. Add a drizzle of truffle oil for an indulgent touch.

It takes a bit of patience but rewards you with a soup that tastes like it’s been simmering for hours.

Frequently Asked Recipe Questions

→ What mushrooms work best in this soup?

Cremini and shiitake mushrooms provide a robust, earthy flavor and hold texture well during simmering, making them ideal choices.

→ Can I substitute the dry sherry?

Yes, dry white wine or a splash of apple cider vinegar can work as alternatives to add acidity and depth.

→ How do I prevent lumps when adding the roux?

Whisk the roux slowly and continuously into the simmering soup to incorporate it smoothly and avoid lumps.

→ Is it necessary to use sour cream?

Sour cream adds creaminess and slight tartness that balances the spices, but Greek yogurt can be a substitute if preferred.

→ Can this soup be made vegetarian?

Yes, using vegetable broth keeps the soup vegetarian while still maintaining rich flavor.