Creamy Hungarian Mushroom Soup Recipe

Introduction

Creamy Hungarian Mushroom Soup is a comforting and flavorful dish that highlights earthy mushrooms and smoky paprika. This rich and velvety soup is perfect for chilly days or whenever you want a hearty appetizer with a touch of Eastern European flair.

Ingredients

• 1-1/2 lbs mushrooms (white button or cremini)
• 3 tablespoons butter
• 1/2 cup finely chopped onion
• 1 clove garlic (minced)
• 1 teaspoon salt
• 1-1/2 teaspoon sweet paprika
• 2 cups low-sodium chicken broth (plus more if needed)
• 3/4 cup sour cream
• 2 egg yolks (beaten)
• 1/4 cup chopped fresh parsley

Instructions

1. Step 1: Lightly rinse the mushrooms, pat them dry, and trim the stems. Finely chop the stems and slice the caps; set aside.
2. Step 2: Melt the butter in a large sauté pan or soup pot over medium heat. Add the onion and cook until golden and soft, about 4 to 5 minutes. Stir in the garlic and cook for 1 more minute.
3. Step 3: Increase heat to medium-high. Add mushrooms in batches, 2 to 3 handfuls at a time, seasoning each with a pinch of salt. Sauté each batch for 2 minutes before adding the next.
4. Step 4: When mushrooms have released moisture and start to brown, sprinkle in the paprika and stir to coat. Lower heat to medium, add 2 cups chicken broth, and bring to a gentle simmer.
5. Step 5: To temper the sour cream, whisk it with 1/4 cup of hot broth in a small bowl until smooth. Set aside.
6. Step 6: In another bowl, temper the beaten egg yolks by gradually whisking in hot broth, 2 tablespoons at a time, until warm. Slowly stir the tempered yolks into the soup and cook, stirring often, until slightly thickened, about 2 to 3 minutes.
7. Step 7: Stir in chopped parsley, reserving a small amount for garnish, and simmer for 1 minute. Remove from heat and mix in the tempered sour cream until fully combined.
8. Step 8: Ladle the soup into bowls and garnish with the reserved parsley before serving.

Tips & Variations

• Use cremini mushrooms for a deeper flavor or a mix of wild mushrooms for added complexity.
• For a vegetarian version, substitute vegetable broth for chicken broth.
• Be careful to temper the egg yolks and sour cream slowly to avoid curdling.
• Serve with crusty bread or a dollop of additional sour cream on top for extra richness.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to prevent the dairy from separating. Avoid boiling when reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen mushrooms instead of fresh?

Fresh mushrooms are best for this soup as they hold their texture better and provide more flavor. If using frozen, thaw and drain excess water before cooking to avoid a watery soup.

How can I make this soup vegan?

Use vegetable broth instead of chicken broth and substitute sour cream with a vegan alternative like coconut cream or cashew cream. Omit the egg yolks or replace them with a cornstarch slurry to thicken the soup.

Creamy Hungarian Mushroom Soup Recipe

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★★★★★

4.8 from 63 reviews

This Creamy Hungarian Mushroom Soup is a warm and comforting dish featuring sautéed mushrooms, a rich blend of paprika, and a velvety finish with sour cream and egg yolks. Perfect for a cozy meal, this soup balances earthy mushroom flavors with a subtle smoky spice, enhanced by fresh parsley.

• Author: Ruby
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Hungarian

Ingredients

Scale 1x2x3x

Mushroom Mixture

• 1–1/2 lbs mushrooms (white button or cremini)
• 3 tablespoons butter
• 1/2 cup finely chopped onion
• 1 clove garlic, minced
• 1 teaspoon salt
• 1–1/2 teaspoon sweet paprika

Broth and Cream Base

• 2 cups low-sodium chicken broth (plus more if needed)
• 3/4 cup sour cream
• 2 egg yolks, beaten

Garnish

• 1/4 cup chopped fresh parsley

Instructions

1. Prepare Mushrooms: Lightly rinse the mushrooms, then pat them dry thoroughly with paper towels. Trim the stems, finely chop the stems, and slice the caps. Set all aside for cooking.
2. Sauté Aromatics: In a large, straight-sided sauté pan or soup pot, melt the butter over medium heat. Add the finely chopped onion and sauté until it turns golden and becomes soft, about 4 to 5 minutes. Add the minced garlic and cook for an additional minute, stirring to combine.
3. Cook Mushrooms: Increase the heat to medium-high. Add the mushrooms in small batches—approximately 2 to 3 handfuls at a time—seasoning each batch with a pinch of salt. Sauté each batch for about 2 minutes before adding the next, allowing the mushrooms to release their moisture and start to brown.
4. Add Paprika and Broth: Once all mushrooms are browned and the liquid has mostly evaporated, sprinkle the sweet paprika over them and stir to evenly coat. Reduce heat to medium, pour in 2 cups of low-sodium chicken broth, and bring the mixture to a slow simmer.
5. Temper the Sour Cream: To prevent curdling, combine the sour cream with 1/4 cup of the hot broth in a small bowl, whisking until smooth. Set this mixture aside for later use.
6. Temper the Egg Yolks: In a separate bowl, whisk the beaten egg yolks while slowly adding hot broth (about 2 tablespoons at a time) until the yolks warm up gradually to avoid cooking. Then, slowly stir the tempered egg yolks into the soup, cooking and stirring often for 2 to 3 minutes until the soup thickens slightly.
7. Finish Soup: Stir in chopped fresh parsley, reserving a small amount for garnish. Let the soup simmer gently for 1 minute. Remove from heat and thoroughly stir in the tempered sour cream mixture until fully incorporated and the soup is creamy.
8. Serve: Ladle the finished soup into bowls and garnish with the reserved fresh parsley. Serve warm and enjoy the comforting flavors.

Notes

• Use a large, straight-sided sauté pan or soup pot for best results to ensure even cooking and avoid overcrowding the mushrooms when sautéing.
• Adjust the consistency of the soup by adding extra chicken broth if you prefer a thinner soup.
• Tempering the sour cream and egg yolks is critical to avoid curdling and achieve the creamy texture.
• This soup can be made vegetarian by substituting vegetable broth for chicken broth.
• For a richer flavor, use cremini mushrooms, but white button mushrooms work well too.

Keywords: Hungarian mushroom soup, creamy mushroom soup, paprika soup, sour cream soup, easy mushroom soup recipe, stovetop soup