The national soup of Hungary is goulash but it really should be Hungarian Mushroom Soup. It’s rich and creamy and packs just the right amount of spice from the Hungarian paprika. And everything cooks in one pot so cleanup is a snap.

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My husband is a huge mushroom lover. He could eat mushrooms with every meal. And mushrooms are a nutritional powerhouse. Mushrooms are great for improving immune function because of their anti-inflammatory properties. For such a low-caloric food, they are high in protein and have antioxidants. Antioxidants protect your cells from free radicals that can cause illness. Mushrooms are high in soluble fiber which is helpful with maintaining proper gut function and managing the body’s BMI.

Video: Watch Me Make Hungarian Mushroom Soup

What Kind of Mushrooms Should I Use?

You can use button mushrooms, baby bellas, shitake mushrooms or a mix. Just give them a rough chop.

What Is Hungarian Paprika?

Paprika is considered the national spice of Hungary and it appears in the country’s most celebrated dish, goulash. Hungarian paprika is made from peppers that are harvested and then sorted, toasted, and blended to create different varieties. All Hungarian paprikas have some degree of rich, sweet red pepper flavor, but they range in pungency and heat. You can find Hungarian paprika at most grocery stores or on Amazon.

What To Serve With Hungarian Mushroom Soup

I like to serve some crusty bread and a fresh crisp salad with this creamy soup. Here are a few suggestions:

• Kale Ceasar Salad
• Green Goddess Salad
• 10-Minute Chopped Salad with Balsamic Vinaigrette

Check out my other favorite soup recipes!

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Hungarian Mushroom Soup

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3 from 1 review

• Author: jzmcbride
• Total Time: 55 minutes
• Yield: serves 6

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Description

Hungarian Mushroom Soup rich and creamy and packs just the right amount of spice from the Hungarian paprika. And everything cooks in one pot so cleanup is a snap.

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Ingredients

• 4 tablespoons unsalted butter

• 2 cups chopped onion (1 large onion)

• 1 Ib. fresh mushrooms, sliced (6 cups)

• 2 cups low-sodium chicken broth

• 1 tablespoon Hungarian sweet paprika or 1 1/2 tsp. Hungarian hot paprika

• 1 tablespoon coconut aminos or soy sauce

• 1 tsp. dried dill

• 1 cup milk

• 3 tablespoons flour

• 1/2 cup sour cream

• 1/4 cup chopped fresh parsley

• 2 tsp. lemon juice

• Fresh dill (optional)

• salt and pepper

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Instructions

1. Melt butter in a heavy pot over medium heat. Add onion and cook until softened, about 5 minutes. Add mushrooms and cook until tender, about 5 minutes.

2. Stir in broth, paprika, soy sauce (or coconut aminos), and dried dill. Reduce heat to low. Simmer, covered, about 15 minutes.

3. Whisk together milk and flour in a small bowl. Stir into soup. Simmer, covered, stirring occasionally, about 15 minutes.

4. Stir in sour cream, parsley, lemon juice, salt, and pepper. Simmer, covered, until heated through, 3 to 5 minutes.

5. If you like, top with additional sautéed mushrooms, fresh dill, and additional pepper and serve

Notes

• You can use button mushrooms, baby bellas, shitake or a mix.
• Totally optional but you can use an immersion or traditional blender to adjust the soup’s chunkiness.

• Prep Time: 10 minutes
• Cook Time: 45 minutes
• Category: recipe
• Method: stovetop
• Cuisine: Hungarian