Kitchen notes · a little help before you start
Soul-Warming Hungarian Mushroom Soup
Mushrooms give this creamy soup a deep, savory flavor, with sweet paprika and dill lending warmth to each spoonful. A little lemon and sour cream add tang at the end, making the buttery mushroom broth especially inviting while it is hot.
- Prep
- 5 min
- Cook
- 35 min
- Total
- 40 min
- Original yield
- Serves 5
- Ingredients
- 15 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Main course
- Cooking method
- Grilling
- Preparation & total time
- Prep: 15 minutes or less · Total: 31–60 minutes
- Dish type
- Stews · Soups & stews · Soups
A few quick notes
1. Give mushrooms time
Cook the mushrooms and onions with the herbs and paprika, stirring often before adding the grated garlic.
2. Whisk flour smooth
Whisk the flour into the dairy until smooth before pouring it into the simmering soup to thicken.
3. Add sour cream off heat
Remove the pot from the heat and slowly stir in the sour cream so it blends into the soup.
Get to know the ingredients
Mushrooms
Sliced cremini or button mushrooms are suggested and cook with the onions before the broth is added.
Paprika
Sweet paprika cooks with the mushrooms and onions after their first five minutes in the butter.
Mushroom powder
The mushroom powder is optional and joins the garlic just before the mushrooms finish cooking.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 5. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 3 steps completeMake room for Soul-Warming Hungarian Mushroom Soup
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Stir and garnish
Slowly stir the sour cream into the soup off heat, then sprinkle with parsley and serve warm.
A little more help as you go
Loosen the browned bits
Scrape the bottom of the pot after adding the stock, soy sauce and lemon to work in the browned flavor.
Let the broth reduce
Give the broth mixture five minutes at a simmer before adding the smooth dairy and flour mixture.
A few questions you might have
Is mushroom powder required?
No. It's optional, though it adds more mushroom flavor to the soup.
When does the sour cream go in?
Remove the soup from the heat first, then stir continuously while slowly adding the sour cream.
How do I keep the flour mixture smooth?
Whisk it with the dairy in a small bowl, or shake both in a jar, before adding to the soup.
Can I use vegetable stock?
Vegetable stock is listed as an alternative to chicken stock for the mushroom soup base.
What herbs season the mushrooms?
Dill and optional thyme cook with the paprika and mushrooms before garlic and the broth mixture are added.
Any more cooking tips?
Mushroom powder adds a ton of umami to this soup recipe. It really amps up the mushroom flavor so I prefer to use it. However, I know it can be difficult to find so it is an optional ingredient. But I urge you to try and find it if you can, it really kicks this soup into high gear. I found one at Trader Joes that works well, powder porcini or shiitake mushroom is also easily available on Amazon and if all else fails, use Better Than Bouillon mushroom base. See post for added instructions on how to keep the sour cream from curdling if you’re worried about that.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: littlespicejar.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
