Hungarian Mushroom Soup is a hearty, flavorful dish that combines earthy mushrooms with the rich flavors of paprika, sour cream, and a touch of dill. This creamy soup is a staple of Hungarian cuisine and has a depth of flavor that makes it both comforting and satisfying. The combination of fresh herbs, a touch of heat from paprika, and the tang of sour cream gives this soup a unique, indulgent quality. It’s perfect for a chilly evening or as a starter to a more elaborate meal.

Ingredients:

  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 pound fresh mushrooms (button or cremini, sliced)
  • 1 tablespoon Hungarian paprika (sweet or hot, depending on preference)
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon ground nutmeg (optional, for warmth)
  • 4 cups vegetable or chicken broth (low-sodium)
  • 1/2 cup heavy cream
  • 1/2 cup sour cream
  • 1 tablespoon fresh dill, chopped (optional for garnish)
  • 1 teaspoon lemon juice (optional, for brightness)
  • Salt and freshly ground black pepper, to taste
  • Chopped parsley, for garnish (optional)

Instructions:

  1. Sauté the Onions and Garlic: In a large pot, melt the butter and olive oil over medium heat. Add the diced onion and cook for 5-7 minutes, until softened and translucent. Stir in the garlic and cook for another minute, until fragrant.
  2. Cook the Mushrooms: Add the sliced mushrooms to the pot and cook, stirring occasionally, for about 10 minutes, until the mushrooms release their moisture and begin to brown.
  3. Add the Paprika and Herbs: Stir in the paprika, thyme, and nutmeg (if using). Cook for 1-2 minutes, allowing the spices to bloom and coat the mushrooms, creating a fragrant base.
  4. Add the Broth: Pour in the vegetable or chicken broth, stirring to combine. Bring the mixture to a simmer and cook for about 10 minutes, allowing the flavors to meld together.
  5. Add the Cream and Sour Cream: Reduce the heat to low and stir in the heavy cream and sour cream. Mix well to create a creamy, smooth texture. Let the soup simmer for another 5 minutes, adjusting the heat to keep it warm but not boiling.
  6. Season: Taste the soup and adjust the seasoning with salt and freshly ground black pepper as needed. If you like, add a teaspoon of lemon juice for a touch of brightness.
  7. Serve: Ladle the soup into bowls and garnish with freshly chopped dill and parsley, if desired. Serve hot with crusty bread or a light salad on the side.

Nutritional Information (per serving, based on 6 servings):

  • Calories: 250–300 kcal
  • Protein: 6–8g (from mushrooms and sour cream)
  • Fat: 20–22g (from butter, oil, and cream)
  • Carbohydrates: 15–18g (from mushrooms and broth)
  • Fiber: 2–3g (from mushrooms)
  • Sugar: 4–5g (natural sugars from mushrooms)
  • Sodium: 700–900mg (depending on broth and seasoning)

Note: Nutritional values are estimates and may vary based on the exact ingredients and portion sizes used.

Hungarian Mushroom Soup is the perfect balance of creamy, earthy, and flavorful. With the warm, aromatic spices and tangy finish from the sour cream, this soup brings both comfort and complexity to your meal. Enjoy it as a light lunch or as part of a hearty dinner!