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Bowl of Hungarian Mushroom Soup garnished with fresh herbs

Hungarian Mushroom Soup

A creamy and savory soup that combines earthy mushrooms, fragrant herbs, and spices to create a warm, comforting dish perfect for chilly days.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Appetizer, Soup
Cuisine: Hungarian
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons olive oil Use high-quality extra virgin olive oil for rich flavor.
  • 1 medium onion, chopped Freshness is key; look for firm onions with no blemishes.
  • 2 cloves garlic, minced A great way to boost the aroma and flavor profile.
  • 1 pound button mushrooms, sliced Use fresh mushrooms for the best texture and taste.
  • 1 teaspoon dried thyme
  • 1 teaspoon paprika Smoked paprika adds a wonderful depth if you prefer.
For the Creaminess
  • 4 cups vegetable broth
  • 1 cup milk or cream Substitute with almond milk or coconut milk for a dairy-free option.
For Seasoning
  • Salt and pepper to taste
  • 2 tablespoons soy sauce
  • 2 tablespoons flour To thicken the soup; you can use cornstarch as an alternative.
For Garnishing
  • Fresh parsley, chopped Adds a pop of color and freshness.

Method
 

Preparation
  1. In a large pot over medium heat, heat the olive oil. Add the chopped onion and cook for about 5 minutes until it becomes translucent.
  2. Stir in the minced garlic and cook for an additional minute, until fragrant.
  3. Add the sliced mushrooms to the pot. Let them sauté for around 8-10 minutes, stirring occasionally until they become golden brown and release their juices.
  4. Sprinkle in the thyme and paprika, stirring to coat the mushrooms well. Let the spices bloom for about 1 minute.
  5. Mix in the flour until it's well incorporated with the mushroom mixture. Cook for another minute to remove the raw flavor of the flour.
  6. Gradually pour in the vegetable broth, stirring as you go to avoid lumps. Bring the soup to a gentle simmer.
  7. Stir in the milk or cream along with soy sauce, and season with salt and pepper. Allow the soup to simmer for 10 more minutes, thickening to your liking.
  8. Once done, taste and adjust any seasonings if needed.
  9. Serve hot, garnished with fresh parsley for a beautiful presentation.

Notes

For enhanced flavor, sauté the mushrooms until they are caramelized. Add a pinch of cayenne pepper or red pepper flakes for a little heat. To store, keep leftovers in an airtight container in the fridge for up to 3 days or freeze in portions for future meals.