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To make this soup, gather these simple ingredients: - 1 pound fresh mushrooms, sliced (shiitake or cremini recommended) - 1 medium onion, finely chopped - 3 cloves garlic, minced - 4 cups vegetable broth - 1 cup milk (or plant-based milk) - 2 tablespoons olive oil - 2 tablespoons flour - 2 teaspoons paprika (preferably Hungarian sweet paprika) - 1 teaspoon dried thyme - Salt and pepper to taste - Fresh parsley, chopped (for garnish) - 1 tablespoon lemon juice You can swap some ingredients to suit your taste or diet: - Use any type of mushrooms you like. Button mushrooms work well too. - If you want a dairy-free option, any plant-based milk will do. - For a richer flavor, try coconut milk instead of regular milk. - Instead of flour, you can use cornstarch for thickening. - If you don’t have paprika, smoked paprika adds a nice twist. This soup is more than just tasty; it's also nutritious! Here’s a rough breakdown per serving: - Calories: About 200 - Protein: 5 grams - Carbohydrates: 30 grams - Fiber: 3 grams - Fat: 8 grams This soup is packed with vitamins from mushrooms and is low in calories. Enjoy a bowl that warms your heart and nourishes your body! {{ingredient_image_1}} First, gather all your ingredients. You will need: - 1 pound fresh mushrooms, sliced (shiitake or cremini recommended) - 1 medium onion, finely chopped - 3 cloves garlic, minced - 4 cups vegetable broth - 1 cup milk (or plant-based milk) - 2 tablespoons olive oil - 2 tablespoons flour - 2 teaspoons paprika (preferably Hungarian sweet paprika) - 1 teaspoon dried thyme - Salt and pepper to taste - Fresh parsley, chopped (for garnish) - 1 tablespoon lemon juice Make sure to chop the onion and mince the garlic before you start cooking. This saves time. Slice the mushrooms thinly. This helps them cook faster and adds flavor. Now, heat the olive oil in a large pot over medium heat. Add the chopped onion and cook for about five minutes. You want the onion to become soft and clear. Next, stir in the minced garlic and let it cook for one more minute. This will fill your kitchen with a great smell. Add the sliced mushrooms to the pot. Cook them for about eight minutes. The mushrooms will release moisture and start to brown. This step is key for flavor. After that, sprinkle the flour over the mixture. Stir it well and cook for one to two minutes. This creates a roux that thickens your soup. Gradually pour in the vegetable broth while stirring. Keep stirring to avoid lumps. Bring the mixture to a gentle simmer. Then, add the paprika, thyme, salt, and pepper. Let the soup simmer for ten minutes. This allows the flavors to mix and grow. Lower the heat and stir in the milk. Cook for an additional five to seven minutes. This makes the soup creamy and warm. Lastly, stir in the lemon juice. It adds a bright touch to your soup. To make the best Hungarian mushroom soup, use fresh ingredients. Fresh mushrooms have more flavor. Always taste and adjust seasoning. You can add more salt or pepper based on your preference. If you want a thicker soup, let it simmer longer. For a lighter version, reduce the milk or use plant-based milk. Garnish with fresh parsley before serving. This adds a nice color and fresh taste. Enjoy your cooking journey! To boost flavor in Hungarian mushroom soup, use fresh herbs. Adding a few sprigs of thyme or parsley can uplift the taste. You can also choose different mushroom types. Shiitake and cremini add rich flavors. For a deeper taste, add a splash of soy sauce or tamari. This will create umami notes that make the soup shine. A common mistake is overcooking the mushrooms. Cook them just until they brown. This keeps their texture and flavor intact. Another error is not letting the soup simmer long enough. Simmering helps the flavors mix well. Taste and adjust seasonings as you go. Too much salt at once can ruin the soup. For this soup, use a large pot for cooking. A wooden spoon helps stir the ingredients. A sharp knife is great for chopping onions and mushrooms finely. A measuring cup is useful for liquids like broth and milk. Lastly, grab a ladle for serving the soup. These tools will make cooking easier and more fun. Pro Tips Choosing the Right Mushrooms: Opt for shiitake or cremini mushrooms for a deeper flavor profile compared to white button mushrooms. Adjusting Creaminess: For a creamier soup, use full-fat milk or a rich plant-based alternative like coconut milk. Enhancing Flavor: Consider adding a splash of soy sauce or tamari for an umami boost that complements the mushrooms. Garnishing Tips: Fresh herbs like dill or chives can add a unique twist to the garnishing, enhancing both flavor and presentation. {{image_2}} You can easily make this soup vegan. Just swap the milk for plant-based milk. Almond, soy, or oat milk works great. This keeps the soup creamy without using dairy. Use vegetable broth for a full vegan option. Add new flavors by using different herbs. Fresh dill or rosemary adds a unique taste. If you want a kick, sprinkle in some red pepper flakes. This gives the soup a nice heat. Try adding bay leaves for depth. They enhance the overall flavor profile. You can change the mushrooms for a different taste. Try portobello or button mushrooms. Each type has its own flavor and texture. For broth, you can use homemade stock. It adds a personal touch to the soup. This makes it even more special. Store leftover Hungarian mushroom soup in an airtight container. Let it cool first. Place it in the fridge for up to three days. If you need more time, freezing is a great option. To freeze the soup, allow it to cool completely. Use freezer-safe containers or bags. Leave some space for expansion. It can stay frozen for up to three months. When you are ready to eat, just thaw it in the fridge overnight. Reheat the soup on the stove over medium heat. Stir occasionally to avoid sticking. You can also microwave it in a bowl. Heat in short bursts, stirring in between. Add a splash of milk if it seems too thick. Enjoy it warm for the best taste! For Hungarian Mushroom Soup, I love using shiitake or cremini mushrooms. These types add great depth and flavor. Shiitake mushrooms have a rich, earthy taste. Cremini mushrooms are slightly sweet and meaty. You can also mix in other mushrooms for fun. Just make sure they are fresh for the best taste. Yes, you can make this soup in advance. It tastes even better after sitting in the fridge. Just cool it down and store it in an airtight container. It should last up to three days. When you’re ready to eat, simply reheat it on the stove. You may want to add a splash of milk to freshen it up. You can make Hungarian Mushroom Soup gluten-free! Just swap out the regular flour for a gluten-free flour blend. This change keeps the soup thick and creamy. Always check your broth and other ingredients for gluten. Many brands offer gluten-free options, making it easy to enjoy this dish. This blog post covered everything you need to know about making Hungarian Mushroom Soup. We explored the key ingredients, including substitutions and their nutritional info. You learned step-by-step instructions and helpful tips to enhance the flavor. We shared easy variations, like vegan options, and provided storage advice for leftovers. Remember, cooking is about trial and fun. Use this guide to create a great soup that suits your taste! Enjoy your cooking journey!

Savory Hungarian Mushroom Soup

A rich and flavorful soup made with fresh mushrooms and Hungarian spices.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Appetizer
Cuisine Hungarian
Servings 4
Calories 150 kcal

Ingredients
  

  • 1 pound fresh mushrooms, sliced (shiitake or cremini recommended)
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 4 cups vegetable broth
  • 1 cup milk (or plant-based milk)
  • 2 tablespoons olive oil
  • 2 tablespoons flour
  • 2 teaspoons paprika (preferably Hungarian sweet paprika)
  • 1 teaspoon dried thyme
  • to taste salt and pepper
  • for garnish fresh parsley, chopped
  • 1 tablespoon lemon juice

Instructions
 

  • In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes.
  • Stir in the minced garlic and cook for an additional minute until fragrant.
  • Add the sliced mushrooms to the pot and cook until they release their moisture and begin to brown, around 8 minutes.
  • Sprinkle the flour over the mushroom mixture and stir to combine, cooking for 1-2 minutes to create a roux.
  • Gradually pour in the vegetable broth while stirring constantly to avoid lumps. Bring the mixture to a gentle simmer.
  • Add the paprika, thyme, salt, and pepper to taste. Let the soup simmer for 10 minutes, allowing the flavors to meld.
  • Lower the heat and stir in the milk, cooking for an additional 5-7 minutes until the soup is heated through. Adjust seasoning if necessary.
  • Finally, stir in the lemon juice for a bright finish.
  • Serve hot, garnished with fresh parsley.

Notes

For a creamier texture, use plant-based milk.
Keyword Hungarian, mushroom, soup, vegetarian