- June 3, 2025
How to Make Hungarian Mushroom Soup
Step 1: Sauté the onions and mushrooms
Start by melting the butter in a large pot over medium heat. Add the chopped onion and sauté until soft and translucent, about 5 minutes. Then, add the sliced mushrooms and cook until they release their moisture and begin to brown—about 10 to 12 minutes.
Step 2: Add herbs and seasoning
Once the mushrooms are tender and slightly browned, stir in the dill, thyme, paprika, salt, pepper, and Worcestershire sauce. Mix well to coat the mushrooms in the spices. Cook for another 2-3 minutes to allow the flavors to develop.
Step 3: Deglaze with wine and simmer
Pour in the white wine and stir to deglaze the bottom of the pot. Let the wine simmer for about 5 minutes until it reduces slightly. Then, add the broth and bring everything to a low boil. Reduce the heat and simmer gently for 10–15 minutes.
Step 4: Create the creamy base
In a small bowl, whisk together the flour and milk until smooth with no lumps. Slowly pour this mixture into the soup, stirring constantly to avoid clumping. Cook for another 5–7 minutes until the soup thickens.
Step 5: Add sour cream and finish
Lower the heat and stir in the sour cream until well combined. Be careful not to boil the soup at this stage, as it can cause the sour cream to curdle. If using lemon juice, stir it in now to add a touch of acidity and freshness.
Step 6: Serve and garnish
Ladle the soup into bowls and sprinkle with chopped fresh parsley for a touch of color and flavor. Serve hot with rustic bread, croutons, or alongside a fresh green salad.
Serving Suggestions
As a starter: Serve in small bowls before the main course. Its rich, creamy flavor pairs well with roasted meats or vegetarian entrées.
As a main dish: Enjoy a larger portion with toasted sourdough or rye bread.
Toppings: Add a swirl of sour cream or a sprinkle of paprika before serving for extra appeal.
Storage & Reheating
Hungarian Mushroom Soup stores beautifully. Let it cool completely, then transfer to an airtight container.
Refrigerator: Keeps for up to 3 days.
Freezer: Can be frozen for up to 2 months, although the texture may change slightly due to the dairy.
Reheating: Warm gently on the stovetop, stirring occasionally. Avoid boiling to preserve the creamy texture.
Nutritional Benefits
This soup is rich in flavor but relatively modest in calories. Mushrooms are packed with antioxidants, B vitamins, and potassium. The addition of fresh herbs boosts its anti-inflammatory properties, while sour cream and milk contribute calcium and protein. It’s a satisfying yet nourishing option that supports a balanced diet.
Final Thoughts
Hungarian Mushroom Soup is a soul-warming dish that blends simplicity with rich, complex flavors. It's perfect for cozy dinners, lunch meal prep, or even impressing guests with something a little different. With pantry-friendly ingredients and a straightforward cooking process, this soup can easily become one of your go-to recipes for comfort and flavor.
Whether you’re new to Central European cuisine or just love mushrooms, this recipe is sure to satisfy.
