Authentic Hungarian Mushroom Soup: A Comfort Classic Done Right
Discover the secret to deeply flavorful, old-world Hungarian mushroom soup. This recipe layers fresh and dried mushrooms, bloomed paprika, herbs, and silky dairy for a rich, comforting bowl that stays true to its roots while remaining simple enough for weeknights.
Equipment
- Large pot
- Cutting board
Ingredients
Base Ingredients
- 6 cups chicken stock vegetable stock for vegetarian
- 1 oz dried porcini or shiitake mushrooms use dried morels for luxury
- 6 tbsp unsalted butter divided; olive oil for lighter version
- 1.5 lbs fresh cremini/shiitake mushrooms divided; cremini = earthy, shiitake = smoky
- 1 tsp kosher salt divided
- 1 medium yellow onion about 1.5 cups; white onion substitute
- 3 tbsp all-purpose flour gluten-free flour substitute
- 2 tsp fresh thyme use half amount if using dried
- 2 tsp Hungarian sweet paprika essential for authenticity
- 3 garlic cloves finely chopped
- 2 tbsp Worcestershire sauce soy sauce for vegetarian
- 1/4 cup heavy cream half-and-half substitute
- 1/4 cup sour cream plus more for garnish; Greek yogurt substitute
- 2 tbsp fresh dill plus more for garnish
Instructions
- Cover dried mushrooms with 1 cup warm stock and soak for 10 minutes. Reserve the soaking liquid.
- In a large pot, melt 3 tbsp butter and sauté half of the fresh mushrooms with 1/2 tsp salt until deeply browned, about 8–10 minutes.
- Add onions and cook until translucent, about 5 minutes. Stir in garlic for the final minute.
- Add remaining 3 tbsp butter and sprinkle in flour. Stir constantly for 1–2 minutes until lightly golden.
- Stir in paprika and thyme to bloom the spices.
- Pour in remaining chicken stock, mushroom soaking liquid, sautéed mushrooms, and the rest of the fresh mushrooms. Bring to a gentle simmer.
- Add Worcestershire sauce and simmer uncovered for 20 minutes to deepen the flavor.
- Reduce heat to low and stir in heavy cream, sour cream, and fresh dill until smooth. Do not boil after adding dairy.
- Taste and adjust seasoning. Serve hot with extra sour cream and fresh dill.
Notes
For an even deeper flavor, refrigerate overnight and reheat gently the next day. Mushroom soups intensify beautifully with rest.