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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.

Ingredients

Scale

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

Find it online: https://cookwithruby.com/creamy-hungarian-mushroom-soup-recipe/