This cozy Hungarian Mushroom Soup is a one-pot, weeknight-friendly consolation meals made with caramelized onions, browned mushrooms, toasted Hungarian paprika, bitter cream, lemon, and recent herbs (dill, parsley, thyme).
Hungarian Mushroom Soup with Bitter Cream
Mushrooms peak in fall–winter, however this soup works year-round: weeknight dinner, lunch thermos, first course for entertaining, or a comfy vacation starter (Thanksgiving, Christmas Eve) like my butternut squash orzo soup or sausage potato soup. It’s the perfect mushroom soup you’ll ever style, and right here’s why:
- Paprika + Mushrooms: I gently toast Hungarian candy paprika with the buttered mushrooms and flour so it dissolves into the fats, creating deeper colour and a heat paprika taste in each spoonful.
- Creamy however not heavy: I take advantage of milk + bitter cream as a substitute of all cream for a silky, lighter physique that also feels indulgent—excellent as a foremost or a aspect dish.
- Recent herbs: Dill (basic Hungarian), parsley, and thyme go in off warmth in order that they keep vivid in colour of filled with taste—your kitchen smells like a tiny bistro.
Why is it referred to as “Hungarian Mushroom Soup”?
The title comes from basic Hungarian flavors and strategies: candy Hungarian paprika cooked in fats to launch taste, numerous mushrooms and onions, and a creamy sour-cream end that provides mild tang. You’ll typically see dill (and generally caraway) plus a vivid splash of lemon or vinegar—all hallmarks of Hungarian-style consolation meals. There isn’t one “official” recipe; it’s a family-by-family dish generally known as gombaleves in Hungary. My soup model sticks to these genuine cues—paprika, bitter cream, recent herbs—whereas retaining it weeknight-easy and restaurant-quality.
Finest Paprika To Use
- Candy Hungarian paprika (édesnemes) is the only option. It supplies delicate warmth, deep brick-red colour, and clear pepper sweetness to the mushroom soup—the basic Hungarian profile this consolation meals wants. Use the complete 1 tablespoon as written.
- Scorching Hungarian paprika is another choice. Add ¼–½ teaspoon alongside the candy; it brings heat with out altering the flavour profile.
- Spanish candy smoked paprika (pimentón dulce) shouldn’t be a conventional selection, however is usually a tasty variation. It is nice should you like a smokier taste.
You may Want These Substances:
The whole checklist of components and the quantities are within the recipe card under.
How one can Make Hungarian Mushroom Soup
Be aware: This can be a recipe overview with step-by-step images. For a whole recipe with portions of the components, scroll right down to the recipe card.
- Soften butter in a big pot. Sauté onion 3–4 min till translucent.
- Add mushrooms; cook dinner 7–8 min till they launch liquid and switch golden.
- Stir in flour and Hungarian paprika; cook dinner 1–2 min.
- Regularly whisk in broth, then add milk and Tamari; simmer gently 10 min, stirring.
- Off warmth, stir in bitter cream, lemon juice, parsley, dill, and thyme; season with salt, pepper, and chili.
- Relaxation 2 min, garnish with herbs, and serve with crusty bread or a light-weight salad.
Serving Concepts
- Salads: Hungarian Mushroom Soup is hearty sufficient to be a meal by itself, however I really like pairing it with a easy inexperienced salad so as to add freshness and stretch it over a number of days. A lightweight arugula salad or a spinach salad works completely—I particularly find it irresistible with my tomato cucumber lettuce salad, sweet-savory apple spinach salad, or candy potato kale salad.
- Bread: And naturally, no soup is full with out bread! Serve it with a crusty rustic loaf, garlic bread, and even do-it-yourself bread from a bread machine for the last word cozy meal. I additionally love serving any soup with my savory bacon and cheese scones or my fool-proof garlic butter dinner rolls.
- Enjoyable additions: You can even ladle Hungarian mushroom soup over buttered egg noodles, rice, or barley for a heartier foremost. Or serve it as a bread bowl with hole small sourdough bread rounds for a enjoyable, restaurant presentation.
Creamy Hungarian Mushroom Soup
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Substances
- 4 tablespoons butter
- 1 medium onion finely chopped
- 1 pound cremini mushrooms sliced (or bella mushrooms, or portobello)
- 2 tablespoons flour
- 1 tablespoon Hungarian paprika or common candy paprika
- 3 cups rooster broth
- 1 cup milk
- 1 tablespoon Tamari sauce
- ½ cup bitter cream
- 1 tablespoon lemon juice
- 3 tablespoons recent parsley chopped
- 2 tablespoons recent dill chopped
- 1 tablespoon recent thyme chopped
- Salt, pepper, and floor chili pepper to style
Directions
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In a big pot over medium warmth, soften the butter. Add the chopped onion and cook dinner till mushy and translucent, about 3–4 minutes.
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Add the sliced mushrooms and sauté for 7–8 minutes till they launch their moisture and turn into golden brown, stirring often.
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Sprinkle the flour and Hungarian paprika over the mushrooms, stirring effectively to coat every part evenly. Cook dinner for one more 1–2 minutes to take away the uncooked flour style.
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Regularly add the rooster broth whereas stirring to stop lumps. Pour within the milk and Tamari sauce, then combine every part collectively. Deliver to a mild simmer and let cook dinner for 10 minutes, stirring often.
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After the soup has simmered for 10 minutes, take away it from warmth. Stir within the bitter cream, lemon juice, recent parsley, dill, thyme, salt, black pepper, and floor chili pepper. Combine effectively till easy and mixed.
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Let the soup relaxation for a few minutes earlier than serving. Garnish with additional recent herbs if desired and revel in with crusty bread or a light-weight salad.
Notes
- Brown the mushrooms, don’t steam. I allow them to sit within the scorching pan so edges caramelize. You might need to cook dinner in two batches.
- How do I hold the bitter cream from curdling? I whisk in a ladle of scorching soup to the bitter cream, then stir that combination again in off warmth. Keep away from boiling after dairy goes in.
- How can I thicken or skinny the soup? When you choose a thicker mushroom soup, simmer 3–5 minutes longer or add 1–2 teaspoons additional flour subsequent time. You can even thicken it by whisking in ½ tablespoon cornstarch + 1 tablespoon water at a low simmer. Skinny with heat broth or milk.
- Can I make it vegetarian or vegan? Sure. Use veg or mushroom broth, skip butter for olive oil, and end with oat cream + lemon or a dairy-free bitter cream. Hold Tamari (examine label) or use coconut aminos.
- What mushrooms are finest? Cremini/child bella are what I used. For extra “meaty” taste, mix in portobello or just a little shiitake.
- Why add Tamari to a Hungarian soup? It’s my little umami trick for a restaurant-quality spine with out tons of salt. You gained’t style “soy sauce”—only a fuller, savory taste.
Storage, reheating, freezing, make-ahead suggestions
- Storage: Cool fully; refrigerate in hermetic containers 3–4 days.
- Reheating: Heat gently over low warmth, stirring; don’t boil or the dairy can cut up. If too thick, loosen with a splash of broth or milk.
- Freezing: Dairy-based soups don’t freeze completely. For finest outcomes, freeze the mushroom soup base earlier than dairy (after the 10-minute simmer, earlier than bitter cream, milk, and herbs) as much as 2 months. Reheat, then add milk, bitter cream, lemon, and herbs.
- Make-ahead: Cook dinner by means of the simmer stage, chill, and reheat subsequent day; end with bitter cream/lemon/herbs proper earlier than serving for the freshest taste.
Diet
