Description
An authentic, comforting Hungarian mushroom soup with a rich, velvety texture and smoky paprika flavor. Perfect for chilly days and quick to make.
Ingredients
Scale
- 1 pound fresh mushrooms (cremini or white button, sliced about 1/4 inch thick)
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 3 tablespoons unsalted butter
- 2 tablespoons sweet Hungarian paprika
- 2 tablespoons all-purpose flour
- 4 cups vegetable or chicken broth (preferably low-sodium or homemade)
- 1 cup full-fat sour cream
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Prep your ingredients: chop the onion finely, mince the garlic, and slice mushrooms about 1/4 inch thick.
- Heat 2 tablespoons butter in a large sauté pan over medium-high heat. Add mushrooms in a single layer and brown without stirring for 2-3 minutes, then stir and cook until golden and most moisture evaporated (8-10 minutes total).
- Push mushrooms to the side, add remaining tablespoon butter, then add chopped onion. Cook until translucent, about 3 minutes. Add garlic and cook for 30 seconds until fragrant.
- Remove pan from heat. Sprinkle paprika over mushrooms and onions, stir to coat evenly. Add flour and stir to combine, forming a roux.
- Return pan to medium heat. Slowly whisk in broth, breaking up lumps. Bring to a gentle simmer and cook for 10 minutes, stirring occasionally.
- Remove pan from heat and let soup cool for a minute to avoid curdling. Whisk in sour cream until smooth and creamy. Season with salt and pepper to taste.
- Ladle soup into bowls, garnish with fresh parsley if desired, and serve with crusty bread or a green salad.
Notes
Dry-sauté mushrooms first to avoid sogginess and develop deep flavor. Add sour cream off the heat to prevent curdling. Adjust salt carefully due to broth saltiness. Soup thickens more after simmering gently post sour cream addition. Leftovers taste better the next day. For dairy-free, substitute sour cream with coconut or cashew cream and butter with olive oil or vegan margarine.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Soup
- Cuisine: Hungarian
Nutrition
- Serving Size: About 1.5 cups per s
- Calories: 220
- Fat: 15
- Carbohydrates: 15
- Fiber: 2
- Protein: 7
Keywords: Hungarian mushroom soup, creamy mushroom soup, paprika soup, comfort food, easy soup recipe