Hungarian Mushroom Soup This That More

Nothing is better than a warm bowl of soup on a cold winter day. I love cream of mushroom, but this Hungarian Mushroom Soup is just out of this world. Of course, you can have a store-bought mushroom soup. But this homemade mushroom soup is so much better. You can make this recipe of mushroom soup in under 40 minutes. It is creamy and hearty, and it has a fantastic umami flavor. Because of its rich flavor, I’m sure this soup will be your next favorite. You can serve this soup in a Homemade Bread Bowl. You would love my Stuffed Pepper Soup, Black Bean Soup, Lentil Soup, or Lentil Stew. The post contains Helpful Tips & Tricks for making Hungarian Mushroom Soup. But if you’re in a hurry, you can also click “Jump to Recipe’ under the Heading to go directly to the Recipe Card or click Recipe Card from the Table of Contents below.

⭐ ABOUT HUNGARIAN MUSHROOM SOUP

Hungarian Mushroom Soup is a variety of mushroom soup that is creamy and has a bold and distinctive flavor. Being a mushroom soup, this soup has a fantastic umami flavor, but the prominent flavor comes from Hungarian Paprika. Hungarian Paprika gives the soup a smoky and bold flavor, making it irresistible. The soup is seasoned with onion, garlic, dill leaves, soy sauce, cream, and milk, along with Hungarian Paprika. I also like to add Mushroom Powder to give an even more robust mushroom flavor, aka umami. You can add a mushroom powder base or Boullion Mushroom Base.

🥘INGREDIENTS

🔪HOW TO MAKE THE BEST HUNGARIAN MUSHROOM SOUP?

Melt butter or olive oil in the big pot. Saute the onions until soft & tender. Then add sliced mushrooms and saute. Saute until mushrooms are cooked, and liquid from mushrooms is absorbed.

Then add all the seasonins : dried dill, Paprika, soy sauce, garlic, white wine, and vegetable stock. Boil for 10-15 minutes or pressure cook for 5 minutes in an Instant pot.

Whisk milk and flour together in a bowl. Once all the ingredients are boiled, add the flour & milk mixture to the pot. Cover and simmer for 5-10 minutes.

Adjust the flavors by adding lemon juice, black peppers, parsley, sour cre,am or Greek yogurt. Simmer at low heat for 5 minutes and pour the soup into the bowl. Garnish with sauteed mushrooms and parsley, and enjoy!

💭TOP TIPS

STORAGE

You can store the mushroom soup in the refrigerator for 2-4 days. Or, for a more extended period, you can keep it in the freezer. First, store it in the freezer-safe boxes or containers once the soup is cooled down and at room temperature. Then, freeze the soup in the freezer for 1-2 months. When reusing the soup, just defrost the soup overnight in the refrigerator. And re-heat the soup as needed.

SERVING SUGGESTIONS

Serve this Hungarian Mushroom soup with a bread of your choice. I like it with french baguette or focaccia also works.

FREQUENTLY ASKED QUESTIONS

Garnish the soup with some parsley, sprinkle lemon juice, and a dollop of sour cream, and enjoy!

🥗OTHER SOUP RECIPES

BUTTERNUT SQUASH SOUPSTUFFED PEPPER SOUPLENTIL STEWLENTIL SOUPBLACK BEAN SOUP

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