Hungarian mushroom soup is a rustic, comforting dish made using paprika, white wine, and sour cream for an earthy, tasty mushroom soup recipe that will be on the table in 25 minutes.
Modern Hungarian cuisine is a combination of simple peasant food and the elegant cuisine which came from the days of the Austro-Hungarian Empire. This mix has resulted in delicious, often hearty, food that is perfect for long cold winters. Hungarian food is also indulgent, especially when it comes to pastries, cakes, and desserts.
Jump to RecipeHungarian mushroom soup is a traditional simple dish that is warming, rich, creamy soup, and always includes a good helping of Hungary’s most treasured spice: paprika. The combination of chunky mushrooms and sweet, peppery paprika gives this soup an earthy warming flavour which is has a creamy sauce because of the added sour cream. the hearty soup is perfectly accompanied by crusty bread.
What Is Paprika Made from?
Paprika is made from ground sweet and hot dried peppers. Whilst cayenne pepper is a hot spice, paprika is much milder and sweeter in taste.
What Ingredients Are In Hungarian Mushroom Soup?
To make this tasty comforting soup you will need:
- Butter
- Onion
- Mushrooms
- Plain flour
- 2 1/2 tablespoons of paprika
- White wine
- Vegetable stock
- Semi-skimmed milk
- Soured cream
- Lemon juice
- Salt and pepper
- Fresh parsley
How Do You Make Hungarian Mushroom Soup?
To make the soup the chopped onion is caramelised in butter then the mushrooms are added. Paprika is added along with some flour and cooked for a couple of minutes before adding stock, milk and white wine. The sauce is brought to a boil and left to simmer for 10 minutes before taking off the heat and adding sour cream and herbs.
How Long Can The Soup Be Stored In The Fridge?
Hungarian mushroom soup can be kept in the fridge, in a sealed container, for 2 days. Simply warm through thoroughly.
Can You Freeze Hungarian Mushroom Soup?
RW Yes, Hungarian mushroom soup can be frozen. Allow to fully cool before transferring to an airtight container. Freeze for up to 3 months and defrost thoroughly before reheating. Reheat in a pan and ensure the soup is piping hot throughout before serving.
What Would You Serve With This Recipe?
Such a hearty soup is best served with fresh homemade crusty bread in a doorstop slice and spread thickly with real salted butter.
Here are a few bread recipes that will pair perfectly with the soup:
- Irish Soda Bread
- Rye Sour Dough Bread from Tin & Thyme
- Rye And Caraway Bread from Farmersgirl kitchen
- Simple White Bread from Easy Peasy Foodie
Now it’s hygge Time!
Close the curtains, light the fire and grab a massive bowl of this deliciously creamy and simple hearty soup. It’s comfort in a bowl time!
Hungarian Mushroom Soup
Ingredients
- 30 g Butter
- 150 g Onion finely chopped
- 500 g Mushrooms
- 3 tablespoons Plain flour
- 2 1/2 teaspoons Paprika
- 100 ml White wine
- 300 ml Vegetable stock
- 200 ml Semi-skimmed milk
- 3 tablespoon Soured cream plus extra for topping
- 1 teaspoon Dried dill
- Juice of half a lemon
- Salt and pepper
- 20 g Chopped parsley
Instructions
- In a large pan melt the butter and fry the onions until soft.
- Add the chopped mushrooms and stir fry for 2 minutes.
- When the mushrooms start to soften sprinkle with flour and paprika and mix in well.
- Add the white wine and scrape up any bits of flour/paprika that are stuck to the base of the pan.
- Once the wine has reduced by half, gradually add the stock, and milk and stir continually until the soup starts to boil and thicken.
- Take the soup off the heat and allow to cool slightly before adding the soured cream then stir in well. Adding the soured cream whilst still on the heat will cause it to curdle.
- Finally, stir in the dill and lemon juice and season to taste.
- Serve with freshly chopped parsley and extra soured cream.
Wow, the colour of this soup is amazing. I assumed there were a load of tomatoes in it, but no, just paprika. It looks very appetising and sounds delicious. It’s now on my “absolutely must make” list.