Comforting Hungarian Mushroom Soup Recipe for Cozy Nights

The aroma of rich, earthy mushrooms mingling with creamy broth fills the air, instantly making your mouth water. This Hungarian Mushroom Soup is not just a dish; it’s a warm hug in a bowl, perfect for chilly evenings or when you need a little comfort food.

Imagine sitting down after a long day, wrapped in a cozy blanket, and savoring every spoonful of this delightful soup. It’s like a culinary embrace that reminds you of home—wherever that may be. With its velvety texture and umami-rich flavor, this soup promises to deliver an unforgettable experience that will have your taste buds dancing.

Every time I whip up this comforting soup, my friends rave about it! One memorable dinner party turned into a full-blown mushroom appreciation night.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Fresh Mushrooms: I recommend using cremini or button mushrooms for their rich flavor and meaty texture.

• Onion: A yellow onion works wonders here; its sweetness adds depth to the soup.

• Garlic: Fresh garlic cloves enhance the aroma and flavor profile; don’t skimp on these!

• Dill: Fresh dill brightens up the soup; it’s the secret ingredient that takes it to another level.

• Vegetable Broth: Use low-sodium vegetable broth for better control over the saltiness.

• Cream: Heavy cream brings richness; feel free to substitute with plant-based cream if desired.

• Paprika: Smoked paprika adds depth; I never make this soup without it!

• Salt and Pepper: Essential seasonings that enhance all the flavors in the dish.

The full ingredients list, including measurements, is provided in the recipe card directly below.

How to Make Hungarian Mushroom Soup

Prep Your Ingredients: Start by cleaning your mushrooms with a damp cloth; avoid rinsing them under water as they can absorb moisture. Chop the onions and garlic finely while letting their aromas fill your kitchen.

Sauté Aromatics: In a large pot, heat some olive oil over medium heat. Add chopped onions and sauté until they turn translucent and sweet-smelling. Toss in garlic just before the onions are done for an irresistible fragrance.

Add Mushrooms: Stir in your sliced mushrooms along with smoked paprika and cook until they release their moisture and shrink down significantly. The sight of them browning will make you eager for what’s next!

Pour in Broth and Simmer: After mushrooms are perfectly cooked, add vegetable broth and bring everything to a gentle simmer. Let it bubble away for about 20 minutes so all those flavors meld together beautifully.

Create Creaminess: Reduce heat to low before stirring in heavy cream and fresh dill. Allow it to warm through while stirring gently so that everything combines nicely without boiling again.

Season & Serve!: Taste your masterpiece for salt and pepper adjustments before ladling it into bowls. Top with extra dill if you’re feeling fancy, then serve hot!

This Hungarian Mushroom Soup is not just food; it’s an experience—one that warms your heart as much as it fills your belly! So grab a spoon (or two) because you’re going to want seconds!

Perfecting the Cooking Process

Start by sautéing onions and garlic until fragrant, then add mushrooms and cook until golden. Pour in broth, season, and finish with sour cream for creaminess.

Add Your Touch

Feel free to swap out mushrooms or add fresh herbs like thyme for extra flavor. A splash of sherry can also elevate the taste.

Storing & Reheating

Store leftovers in an airtight container in the fridge for up to three days. Reheat gently on the stove, adding water or broth if needed.

I still remember the first time I made Hungarian Mushroom Soup for my friends; they devoured it and asked for seconds! Their happy faces made my heart warm—food truly connects us.

FAQ

What mushrooms are best for Hungarian Mushroom Soup?

Use a mix of cremini and shiitake mushrooms for depth of flavor.

Can I make this soup vegan?

Yes, substitute sour cream with coconut cream or cashew cream for a plant-based version.

How can I thicken Hungarian Mushroom Soup?

Add a cornstarch slurry or blend some of the soup for a creamier texture.

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

📖 Recipe Card

Print

Hungarian Mushroom Soup

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Jennifer
• Total Time: 45 minutes
• Yield: Serves 6

Print Recipe

Pin Recipe

Description

Hungarian Mushroom Soup is a comforting, creamy dish that warms your soul with every spoonful. Infused with earthy mushrooms, fragrant garlic, and a hint of dill, this one-pot soup is perfect for chilly evenings or whenever you crave a hearty meal. Serve it alongside crusty bread for an unforgettable culinary experience that will remind you of home.

---

Ingredients

Scale 1x2x3x

• 1 lb fresh cremini or button mushrooms, sliced
• 1 medium yellow onion, chopped
• 3 cloves garlic, minced
• 1 tbsp fresh dill, chopped
• 4 cups low-sodium vegetable broth
• 1 cup heavy cream (or plant-based cream)
• 2 tbsp smoked paprika
• Salt and pepper to taste
• 2 tbsp olive oil

Cook Mode Prevent your screen from going dark

---

Instructions

1. Clean mushrooms with a damp cloth and chop the onions and garlic.
2. In a large pot, heat olive oil over medium heat. Sauté onions until translucent, then add garlic.
3. Stir in sliced mushrooms and smoked paprika; cook until mushrooms are browned and their moisture is released.
4. Add vegetable broth and simmer for about 20 minutes to meld flavors.
5. Lower the heat, stir in heavy cream and dill, warming through without boiling.
6. Season with salt and pepper before serving hot.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Soup
• Method: Cooking
• Cuisine: Hungarian

Nutrition

• Serving Size: 1 cup (240g)
• Calories: 320
• Sugar: 4g
• Sodium: 600mg
• Fat: 24g
• Saturated Fat: 12g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 20g
• Fiber: 3g
• Protein: 6g
• Cholesterol: 60mg