Hungarian Mushroom Soup – sort of🇭🇺

Instructions

1. Sauté the aromatics

1. In a large pot, melt butter over medium heat.
2. Add onion, sauté until soft and translucent (5–6 minutes).
3. Add garlic and cook 30 seconds.

2. Cook the mushrooms

1. Add sliced mushrooms to the pot.
2. Sauté 5–7 minutes until mushrooms release their moisture and start to brown.

3. Make the soup base

1. Sprinkle flour over the mushrooms and stir to coat (this will thicken the soup).
2. Stir in paprika and thyme.
3. Gradually pour in broth, stirring constantly to avoid lumps.
4. Bring to a gentle simmer for 10–15 minutes.

4. Add creaminess

1. Reduce heat to low.
2. Temper the sour cream: stir a few tablespoons of hot soup into it, then add back into the pot to prevent curdling.
3. Season with salt and pepper.

5. Serve

• Ladle into bowls and garnish with fresh parsley, a sprinkle of paprika, or croutons.

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Tips for Extra Flavor

• Add a splash of white wine when sautéing mushrooms for depth.
• Use cremini or wild mushrooms for a richer, earthier taste.
• For a thicker soup, blend half of it before adding the sour cream.

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If you want, I can also give you a super creamy, restaurant-style version with heavy cream and Hungarian sausage—like a luxurious mushroom chowder.

Do you want me to share that version?