Go Back

Hungarian Mushroom Soup

Hungarian Mushroom Soup is a hearty and flavorful dish that combines earthy mushrooms with a rich, creamy broth. This soup is a delightful blend of spices and herbs that bring a taste of Hungary to your kitchen. Perfect for a comforting meal, this soup can be served as an appetizer or a main course.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine Hungarian
Servings 4 People
Calories 250 kcal

Equipment

  • 1 Large pot or Dutch oven
  • 1 Stirring spoon
  • 1 Measuring cups
  • 1 Measuring spoons
  • 1 Blender optional for a smoother texture

Ingredients
  

  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 16 ounces mushrooms, sliced such as cremini or button
  • 1 teaspoon dried thyme
  • 1 teaspoon paprika
  • 1/2 teaspoon salt adjust to taste
  • 1/4 teaspoon black pepper
  • 4 cups vegetable broth
  • 1 cup heavy cream
  • 2 tablespoons soy sauce
  • 2 tablespoons fresh parsley, chopped for garnish
  • 1 tablespoon lemon juice

Instructions
 

  • In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
  • Add the minced garlic and sliced mushrooms to the pot. Cook for another 8-10 minutes, stirring occasionally, until the mushrooms release their moisture and start to brown.
  • Stir in the dried thyme, paprika, salt, and black pepper. Mix well to combine the spices evenly with the mushrooms.
  • Pour in the vegetable broth and bring the mixture to a gentle simmer. Allow it to cook for about 15 minutes.
  • If you prefer a smoother soup, use a blender to puree part of the soup, or blend it all for a creamy consistency. Return to the pot if using a blender.
  • Stir in the heavy cream, soy sauce, and lemon juice. Taste and adjust seasoning if necessary. Allow the soup to heat through for about 5 minutes.
  • Serve hot, garnished with chopped fresh parsley.

Notes

For a vegan version, you can substitute heavy cream with coconut cream or cashew cream and use plant-based broth.
This soup pairs well with crusty bread or a fresh salad.
Feel free to add other vegetables such as carrots or bell peppers for added nutrition and flavor.