Hungarian Mushroom Soup For Every Occasion.
Paprika-tinged and soothing, there’s something uniquely cozy about this creamy mushroom soup. Meaty, earthy mushrooms are lifted up by the herbaceous lightness of dill and the subtle tang of sour cream, while a generous sprinkling of paprika turns the whole fragrant pot a blushing shade of pink. Hungarian mushroom soup is a cold-weather staple in our homes, and we hope it’ll become one in yours, too. For more mushroom inspiration check out our BEST mushroom recipes post!
How Do You Make the Best Mushroom Soup?
Soup is pretty magical. Made well, soup can be an especially focused celebration of flavor (think chicken soup, or potato-leek) and if you’re a mushroom lover, it doesn’t get much more drool-worthy than the thought of a whole entire pot of mushroom soup. As for the best mushroom soup in the whole world, this Hungarian mushroom soup blows all others out of the water.
Here’s how to ensure it turns out beautifully every time:
- Use good mushrooms. They’re the main event here, so select mushrooms that look firm and clean. We like cremini mushrooms for their darker color and super meaty texture, but regular white button mushrooms are OK, too.
- Take your time sautéeing the onions and mushrooms. Let the heat and butter draw out their natural juices, and then let them get a little bit of color, too. Caramelization means flavor. This recipe comes together without much effort, it asks only for patience.
- We’ve said it before and we’ll say it again: don’t substitute low-fat dairy for the sour cream and milk. Just a few tablespoons of each is all it takes to give this soup a decadent, comforting richness, so don’t skimp. Just enjoy!
What makes Hungarian Mushroom Soup Hungarian?
Paprika! Paprika is simply dried, ground peppers, and it is a spice that is believed to have originated in Hungary as early as the 15th century and is today a defining flavor of Hungarian cuisine. All paprika is not created equal, though. Here’s a quick crash course in our favorite smokey, spicy, sweet, pink-ifying spice:
- For our Hungarian mushroom soup, sweet, mild Hungarian paprika is the classic choice. You can look for it at your local grocery store labeled (usually) as “Hungarian sweet paprika”. You can order it online here, too.
- If you prefer a little kick, you can also look for “Hungarian Half-Sharp Paprika” which is a slightly spicier take on the classic sweet Hungarian paprika.
- Many of my favorite recipes call specifically for Spanish paprika—like paella, for example—also known as pimenton, which is a type of paprika made from a slightly different type of pepper than the Hungarian version. While we love its unique smoky flavor in recipes like grilled scallops or romesco, it’s not right for this Hungarian mushroom soup.
What To Serve It With
Lusciously creamy, this Hungarian Mushroom Soup makes for a simple weeknight supper—and since it’s vegetarian, it’s especially perfect for meatless Mondays.
- Round it out into a more substantial meal with some crusty sourdough bread, or our herby rolls.
- A gorgeous, cold cucumber salad makes for the perfect refreshing contrast to the soups’ richness.
- Or, enjoy it all on its own as a cozy lunch!
More Cozy Soup Recipes
Meatless Monday?
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