Description
Hungarian Mushroom Soup is a creamy, flavorful soup featuring sautéed mushrooms, sweet Hungarian paprika, and tender potatoes, finished with sour cream for richness. This traditional Eastern European dish is perfect as a comforting appetizer or light meal, garnished with fresh parsley for a burst of color and freshness.
Ingredients
Scale
Base Ingredients
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
Mushrooms and Seasoning
- 1 pound cremini or button mushrooms, sliced
- 1 tablespoon paprika (preferably Hungarian sweet paprika)
- 1 teaspoon caraway seeds (optional)
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Broth and Vegetables
- 4 cups vegetable or chicken broth
- 1 medium potato, peeled and diced
Finishing Ingredients
- 1/2 cup sour cream
- 2 tablespoons all-purpose flour
- 1/4 cup fresh parsley, chopped for garnish
Instructions
- Heat fats and sauté onion: In a large pot, heat the unsalted butter and olive oil over medium heat until melted. Add the finely chopped onion and sauté for about 5 minutes until soft and translucent.
- Add garlic and mushrooms: Stir in the minced garlic and cook for 30 seconds until fragrant. Add the sliced mushrooms and cook for 5 to 7 minutes until they release their moisture and start to brown, enhancing their flavor.
- Season the mushrooms: Mix in the sweet Hungarian paprika, caraway seeds if using, salt, and black pepper. Stir well to combine and coat the mushrooms evenly.
- Incorporate flour: Sprinkle the all-purpose flour over the mushroom mixture and stir thoroughly to coat. Cook for 1 minute to eliminate the raw flour taste and help thicken the soup later.
- Add broth and potatoes: Gradually pour in the vegetable or chicken broth while stirring continuously to avoid lumps. Add the diced potato to the pot and bring the soup to a gentle simmer.
- Simmer the soup: Cook the soup for 15 to 20 minutes until the potatoes are tender and the flavors meld together beautifully.
- Finish with sour cream: Remove the pot from heat and stir in the sour cream until fully incorporated and creamy, which adds a smooth texture and tangy depth to the soup.
- Garnish and serve: Ladle the soup into bowls and garnish with fresh chopped parsley. Serve immediately, ideally with crusty bread to complete the meal.
Notes
- For a richer flavor, use a mix of cremini and shiitake mushrooms.
- Adjust the amount of paprika to suit your preference for heat or smokiness.
- This soup pairs wonderfully with crusty bread for a hearty and satisfying meal.
