Go Back
–+ servings
Creamy Hungarian Mushroom Soup

Creamy Hungarian Mushroom Soup for Cozy Comfort Evenings

A hearty vegetarian Creamy Hungarian Mushroom Soup, filled with earthy flavors and creamy goodness, perfect for cozy evenings.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 bowls
Course: Soups
Cuisine: Hungarian
Calories: 390
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 tablespoons Olive Oil adds richness and fat for sautéing
  • 2 cups Yellow Onions diced for even cooking
  • 1.5 pounds Mixed Mushrooms shiitake, cremini, or oyster
  • 3 tablespoons Unsalted Butter contributes creaminess
For Thickening and Flavor
  • 0.25 cups All-Purpose Flour substitute with sorghum flour for gluten-free
  • 4 teaspoons Sweet Mild Paprika opt for high-quality Hungarian paprika
  • 1 tablespoon Chopped Fresh Dill or 2 teaspoons dried
For Seasoning and Liquid
  • 0.5 cups Dry White Wine use a drinkable wine
  • 3 cups Low-Sodium Chicken or Vegetable Broth allows control over saltiness
  • 2 tablespoons Low-Sodium Soy Sauce could be omitted for allergies
For Creaminess
  • 1.5 cups Whole Milk avoid low-fat for best texture
  • 0.75 cups Sour Cream use full-fat for creaminess
For a Zesty Finish
  • 2 tablespoons White Wine Vinegar or Sherry Vinegar adjust to taste
  • Kosher Salt & Cracked Black Pepper for seasoning to taste
For Garnishing
  • 0.5 cups Chopped Fresh Parsley adds freshness

Equipment

  • Large pot

Method
 

  1. In a large pot over medium heat, pour in 2 tablespoons of olive oil. Allow the oil to heat for about 1–2 minutes.
  2. Add 1 ½ pounds of mixed mushrooms and 2 cups of diced yellow onions to the pot, stirring continuously for 10–15 minutes.
  3. Once cooked, transfer the mushroom and onion mixture to a bowl and set aside.
  4. In the same pot, melt 3 tablespoons of unsalted butter over medium heat. Whisk in ¼ cup of all-purpose flour, 4 teaspoons of sweet mild paprika, 1 tablespoon of fresh dill, and a pinch of salt and pepper. Cook for about 1 minute.
  5. Pour in ½ cup of dry white wine, scraping any flavorful bits. Cook for about 3 minutes.
  6. Gradually whisk in 3 cups of low-sodium broth, stirring to ensure the flour mixture dissolves fully. Bring to a gentle simmer (2–3 minutes).
  7. Return the reserved mushroom and onion mixture to the pot, followed by 2 tablespoons of low-sodium soy sauce. Simmer gently, uncovered, for about 5 minutes.
  8. Lower the heat, stir in 1 ½ cups of whole milk and ¾ cup of sour cream, and return to a gentle simmer for about 2 minutes.
  9. Remove from heat and mix in 2 tablespoons of vinegar. Adjust seasonings to taste.
  10. Ladle into bowls, garnishing with ½ cup of chopped parsley. Serve hot.

Nutrition

Serving: 1bowlCalories: 390kcalCarbohydrates: 27gProtein: 9gFat: 29gSaturated Fat: 17gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gCholesterol: 50mgSodium: 800mgPotassium: 450mgFiber: 3gSugar: 5gVitamin A: 500IUVitamin C: 8mgCalcium: 200mgIron: 2mg

Notes

Use a variety of fresh mushrooms for depth of flavor. Whisk sour cream with milk before adding to prevent curdling. Adjust seasonings gradually.

Tried this recipe?

Let us know how it was!