Go Back
Cozy Hungarian Mushroom Soup Recipe

Hungarian Mushroom Soup

There's something truly comforting about a warm bowl of soup, especially when it fills your home with delightful aromas. Hungarian Mushroom Soup holds a special place in my heart, reminding me of chilly evenings spent with loved ones. It's easy, quick, and oh-so-memorable, making it a perfect addition to your mealtime repertoire.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Appetizer, Soup
Cuisine: Hungarian
Ingredients Equipment Method Notes

Ingredients
  

For the Soup Base
  • 1 tbsp olive oil For sautéing the onions and garlic to create a flavorful base.
  • 1 medium onion chopped
  • 2 cloves garlic minced
  • 1 lb mushrooms sliced
  • 2 tsp paprika Adds a warm, smoky flavor characteristic of Hungarian cuisine.
  • 1 tsp dried thyme Enhances the soup’s overall flavor.
  • 4 cups vegetable broth The foundation of our soup, providing richness.
  • 1 cup milk or cream For a luscious, creamy finish.
  • 2 tbsp soy sauce A hint of umami to deepen the flavor.
  • 2 tbsp flour Helps thicken the soup for that perfect consistency.
For Garnish
  • fresh parsley chopped, for garnish

Equipment

  • Large Pot

Method
 

  1. Step 1: In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
  2. Step 2: Stir in the minced garlic and cook for another minute, letting those delicious aromas fill your kitchen.
  3. Step 3: Add the sliced mushrooms and cook until they release their moisture and become tender, about 7-10 minutes.
  4. Step 4: Sprinkle in the paprika and thyme, stirring well to combine and let those flavors meld.
  5. Step 5: Pour in the vegetable broth and bring the mixture to a boil. Reduce heat and let it simmer for 15 minutes.
  6. Step 6: In a small bowl, whisk together the milk (or cream) and flour until smooth. Gradually add this mixture to the soup, stirring constantly to avoid lumps.
  7. Step 7: Add the soy sauce and season with salt and pepper to taste. Let it simmer for an additional 5 minutes, stirring occasionally.
  8. Step 8: Serve hot, garnished with fresh parsley for that lovely pop of color and flavor.

Notes

Store any leftovers in an airtight container in the refrigerator for up to 4 days. You can also freeze the soup for up to 3 months. Just make sure to leave some space in the container as the soup will expand when frozen.