Hungarian Mushroom Soup
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Built by the community using Hungarian mushroom soup
A rich, deeply flavoured Central European classic with earthy mushrooms, sweet paprika, and a velvety sour cream finish. Warming, comforting, and surprisingly simple to make.
Cooking Ability Level
Prep
10 mins
Cook
35 mins
Serves
4
Difficulty
Easy
Budget
Cheap
Calories
280
Ingredients
- 500g mushrooms, sliced (chestnut or button work well)
- 1 large onion, finely diced
- 3 cloves garlic, minced
- 3 tbsp butter
- 2 tbsp plain flour
- 2 tsp smoked paprika
- 1 tsp dried thyme
- 750ml vegetable stock (made from stock cube)
- 200ml milk
- 150ml sour cream
- Salt and black pepper to taste
- Fresh parsley to garnish (optional)
1. Melt the butter in a large saucepan over medium heat. Add the diced onion and cook for 6–8 minutes, stirring occasionally, until soft and golden.
2. Add the garlic and sliced mushrooms. Cook for 8–10 minutes until the mushrooms have released their liquid and are well browned. Don't rush this step — the browning is where the flavour develops.
3. Stir in the smoked paprika and dried thyme, coating the mushrooms. Cook for 1 minute until fragrant.
4. Sprinkle the plain flour over the mushroom mixture and stir well to combine. Cook for 2 minutes to cook out the raw flour taste.
5. Gradually pour in the vegetable stock, stirring constantly to prevent lumps. Then add the milk and stir to combine.
6. Bring the soup to a gentle simmer and cook for 15 minutes, stirring occasionally, until the soup has thickened slightly.
7. Remove from the heat. Stir in the sour cream until fully incorporated. Season generously with salt and black pepper.
8. Ladle into bowls and garnish with fresh parsley if you have it. Serve with crusty bread for dunking.
Nutrition per Serving
280
Calories
8g
Protein
18g
Carbs
19g
Fat