Hungarian Mushroom Soup Recipe | Little Spice Jar (2024)

A hearty and comforting Hungarian Mushroom soup that’s sure to fill you right up. A dollop of sour cream makes this soup over the top — loaded with all the warm and cozy vibes!

Texas weather is a little all over the place.

We were high in the 80s with our crisp spring salads, Birkenstock’s, and mom jeans. Then, all of a sudden, we’re back down in the 30s with boots, scarves, and comfort food. What in the what is even going on?

If you’re anything like me, comfort food is about the only thing that makes the 30-degree weather bearable. Well, that and fuzzy socks. But mostly just soup recipes. That’s where this Hungarian mushroom soup comes in. And guaranteed it’ll warm you right up. This isn’t your average mushroom soup recipe. It’s not the kind of gloopy, gloppy stuff that comes in a Campbell’s can. It’s hearty and filling because, shockingly, mushrooms are high in protein and fiber. Seared mushrooms, aromatic herbs, and spices are the beginnings of this pot of soup. Humble ingredients blend beautifully together and elevate it to something brand new. It’s exciting for the palate! A rush of umami from the mushrooms and a hint of sour cream for creaminess.

The recipe is as simple as sautéing a few ingredients and allowing it to simmer. The flavors develop as it simmers. In a total time of 40 minutes, you’ve got the creamiest, most velvety smooth soup loaded with hearty mushrooms. And it will fill and warm you right up.

Every year, I share a handful of soup recipes. I mean, not going to lie; I’m recipe-testing soups in midsummer because I’m so excited about sharing them for fall and winter. And oddly, the ones that I love the most are the ones made with veggies, like today’s Hungarian Mushroom soup, mysecret ingredient tomato soup, or theroasted veggie soup with tortellini,fire-roasted minestrone, and my autumnsquash and leek soup.

This recipe requires a handful of ingredients, most of which are pretty straightforward and easy to find. The one ingredient I feel like you may have trouble finding is optional. And I found that it is availableonline.Trust me; it does make the soup a whole lot tastier! More on that in a bit.

Hungarian Mushroom Soup Video:

See Also

Creamy Tuscan Salmon RecipeThe Best Butter Chicken Recipe (Murgh Makhani) | Little Spice JarChicken Karahi Recipe a Pakistani Chicken CurryCreamy Chicken Carbonara Recipe

Ingredients for Hungarian mushroom soup recipe:

• Butter:to saute the mushroom mixture and create flavor in the soup.
• Mushrooms:because they’re the heart and soul of this recipe. The key is to use a variation of cremini mushrooms (aka baby Bella), white button mushrooms, shiitake, or any other variety you typically enjoy.
• Onions:both the onions and garlic are aromatics. They add flavor and body to the soup.
• Seasonings:You’ll need a sprinkling of dried or fresh dill, dried thyme, dried mushroom powder, Hungarian sweet paprika, and salt and black pepper. The heaping tablespoon paprika adds a delicious flavor to the soup with the other spices and seasonings. If you’re unfamiliar with mushroom powder, sometimes it is called umami seasoning. Essentially, it’s a powder made out of dried mushrooms and other dehydrated ingredients that really adds a depth of flavor to this soup recipe.
• Garlic:What would a recipe even be if I didn’t use garlic?
• Chicken or vegetable broth:You can use either for this recipe. I prefer to use chicken broth, but for my vegetarian friends, vegetable broth works beautifully.
• Soy sauce:brings more umami flavor to the recipe along with the mushroom powder.
• All Purpose Flour:aids in thickening the soup.
• Half and half:you can also use milk if you prefer. It adds a bit of richness to creamy soups.
• Creme fraiche (or sour cream):gives the soup a signature tangy flavor and creamy texture. I love using a little bit of sour cream to give the soup more depth.
• Fresh Parsley:Is added at the end for some freshness and as a garnish.

Making the best Hungarian mushroom soup:

1. Sauté the ingredients.Start by melting the butter in a soup pot or Dutch oven over medium heat and sauté the onions and mushrooms for 5 minutes. Then season with the dried thyme, dried dill weed, and Hungarian paprika, and allow the mushrooms and onions to continue cooking for an additional 7-10 minutes. Stir the mixture often, so it doesn’t brown too much or burn. Sprinkle the grated garlic and mushroom powder 30 seconds before the mushrooms are done.
2. Whisk it together.Then slowly pour in the chicken stock, soy sauce, and lemon juice and scrape the bottom of the pot to loosen all that stuck-on flavor. Allow the soup to gain a simmer, and then let it reduce for 5 minutes. This step will help concentrate the mushroom flavor. While the soup is reducing, place the milk and flour in a mason jar (with a tight-fitting lid) and give it a shake until combined. Alternatively, you can whisk the ingredients in a small bowl until they are smooth. Pour this mixture into the soup and continue to cook the soup for another 8-10 minutes or until the flour mixture thickens it.
3. Finish and serve.Remove the soup from the heat and stir in the soup while you add in the sour cream. Sprinkle with parsley to finish. Dish the soup out in your favorite soup mug or bowl, and finally serve warm with grilled bread rubbed with a clove of cut garlic!

Preventing the sour cream from curdling:

Sour cream is notorious for being difficult to work with. When I first started cooking, any recipe that called for sour cream would almost always curdle on me. But as I started reading up on it, I picked up a trick that works like a charm forstroganofforSwedish meatballs. If you allow the sour cream to come to room temperature for at least 45 minutes before adding it to the recipe, it won’t curdle. It also helps if you remove the hot soup or sauce from the stove and stir it a few times to cool it down a bit before adding the sour cream.

TIP:If you do not have the time to do this, whisk the sour cream in a bowl using a fork and add a tablespoon of the soup mixture to the sour cream as you continue to whisk. Do this 3-4 times, and then add the sour cream to the soup!

I hope you’ll make a pot full of this soul-warming Hungarian mushroom soup to serve up at your next party or for boxed lunches throughout the week. And can we all agree that homemade soup is 1000x better than mushroom soup in a can? All that’s missing is fresh crusty bread, and you’ve got a full-on comforting meal. Bonus points if you serve it with homemadefocaccia.