If you’re craving something soul-warming, hearty, comforting, and simple, try this Hungarian mushroom soup recipe.
Made with fresh mushrooms, milk, butter, onions, dill, Hungarian paprika, soy sauce, veggie broth, flour, lemon juice, sour cream, and fresh parsley – this recipe will make your taste buds dance.
Serve it with crusty bread and your meatless dinner is ready in no time!
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Soup!
Don’t you just love that word on a cold winter day?
Nothing can warm you up more than a bowl of hearty soup on chilly nights.
I love making soups for dinner during winter. Some of my favorites are Moroccan lentil soup, tom kha soup, vegetable wild rice soup, Manchow soup, Gnocchi soup, etc.
Soups are great mood-boosting food during winters. It is a quick, hot meal that offers plenty of health benefits.
They’re inexpensive and easy to prepare. Plus Soups and stews don’t require a hefty amount of hands-on time.
If you use an Instant Pot, you can prepare a savory soup in no time. Most of the job is completely hands-free.
So, today, I am here with a lusciously creamy, full of flavors and comforting soup recipe – Hungarian Mushroom Soup. I am going to share the Instant pot and stovetop versions.
This soup just hits the spot on a cold night. It’s a mushroom-heavy soup spiced with Hungarian paprika and dill.
It also includes milk and sour cream for the creamy and rich texture.
You can make this recipe of mushroom soup in less than 45 minutes. It is creamy, hearty and it has a fantastic umami flavor.
I’ve always loved a creamy mushroom soup, but this Hungarian mushroom soup recipe is out of this world. It’s a cool-weather staple in my home, and I hope it’ll become one in yours, too.
The key ingredient in this soup that makes it Hungarian is paprika. Be sure to use a sweet mild Hungarian paprika for this soup.
You can also use plant-based butter and vegan sour cream to make this soup vegan.
Ingredients required
- Mushroom – Earthy mushrooms are the savory stars of this recipe. Use good quality mushrooms. Select mushrooms that look firm and clean. We like baby Bella mushrooms for their texture, but regular white button mushrooms work fine, too.
- Sour cream and milk – For the creminess. Don’t substitute low-fat dairy for sour cream and milk. Don’t skimp on it.
- Butter: saute the mushroom mixture and create flavor in the soup.
- Onions – add flavor and body to the soup. I have used brown onion. Use any onions of your choice.
- Seasonings: You’ll need a dried dill, fresh thyme, sweet Hungarian paprika, and salt and black pepper.
- Vegetable stock: Adding stock will provide flavor to the soup.
- Soy sauce: soy sauce make this soup full of umami flavor it’s insane.
- All-Purpose Flour: helps thicken the soup.
- Fresh herb – You will need thyme and Italian parsley. Chopped parsley Is added at the end for some freshness, flavors, and as a garnish.
- Butter: Adding butter makes the soup more creamy.
- Lemon juice: for that fresh, vibrant acidity!
Step by step process
- Press Saute in the Instant Pot. Add butter. (image 1)
- When butter is starting to melt, add onion. Sauté until soft & tender for 5 minutes. (image 2 and 3)
- Then add mushroom and saute for 5 minutes or until all the mushroom liquid is absorbed, and the mushroom turns out a little bit soft. (image 4)
- Then add dried dill leaves, thyme, paprika, salt, peppers, soy sauce, and vegetable stock. Close the lid and cancel saute. Pressure cook at a High-Pressure level for 5 minutes. Once the timer beeps, let the pressure release naturally for 10 minutes and quickly release the remaining pressure. (image 5 to 8)
- In a bowl, add milk and flour. Whisk until the mixture is smooth and free of any lumps. (image 9)
- Open the lid of the instant pot. Press saute and pour the milk & flour mixture. Simmer it for 5-10 minutes. (image 10 and 11)
- Turn off the instant pot.
- Add lemon juice, sour cream, and parsley. Mix everything well. (image 12 to 14)
- Pour soup in the soup bowl and garnish with some more parsley and sour cream.
- Serve with a slice of crusty bread and enjoy!
Notes, Pro-tips and Quick FAQs
- Add the sour cream to the end. Don’t boil the soup after adding sour cream! The sour cream can curdle and become unpleasant if cooked over heat for too long.
- Adding fresh parsley, and thyme will make the soup more flavorful.
- Don’t hurry when sauteeing the mushrooms.
- Top the soup with a dollop of sour cream, that makes the real difference.
- To make this soup spicy, add chopped jalapenos.
Refrigerate your Hungarian Mushroom Soup within two hours of cooking. Make sure you store your soup in a covered airtight container or a heavy-duty freezer bag. It will last 3 to 4 days when properly stored.
I don’t prefer to freeze some dairy-based soups. They taste a little gritty and the milk fats separate after freezing.
I love a loaf of crusty bread with this soup.
This soup can easily be made gluten-free! Simply swap the ¼ cup of all-purpose flour out for an equal amount of sorghum flour and use aminos instead of soy sauce.
You can make this mushroom soup vegan by replacing butter with oil. Also instead of milk, you can add Oat Milk, Almond Milk, or any other Vegan Milk. Lastly, you can add Vegan Greek Yogurt instead of Sour Cream.
Crazy about mushrooms? Check out these mushroom recipes
- Matar Mushroom
- Instant Pot Mushroom Masala
- Mushroom Rice
- Instant Pot Vegan Mushroom Stroganoff
- Instant Pot Wild Rice Mushroom Soup
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Hungarian Mushroom Soup (Instant pot + Stove top)
Ingredients
- 24 Oz Baby Bella Mushroom Cleaned and sliced
- 2 cups chopped onion
- 4 tablespoon melted butter
- 3 cup vegetable stock
- ½ teaspoon salt or to taste
- ½ teaspoon black pepper powder
- 1 ½ tablespoon Hungarian sweet paprika
- 1 teaspoon chopped fresh thyme
- 1 tablespoon dried dill
- 3 tablespoon low sodium soy sauce
- 4 tablespoon all purpose flour
- 1 ½ cup whole milk
- ⅓ cup sour cream + some more for topping
- 2 tablespoon lemon juice
- ¼ cup chopped parsley + more for garnishing
Instructions
In Instant pot
- Press Saute in the Instant Pot. Add butter.
- When butter is starting to melt, add onion. Sauté until soft & tender for 5 minutes.
- Then add mushroom and saute for 5 minutes or until all the mushroom liquid is absorbed, and the mushroom turns out a little bit soft.
- Then add dried dill leaves, thyme, paprika, salt, peppers, soy sauce, and vegetable stock. Close the lid and cancel saute. Pressure cook at a High-Pressure level for 5 minutes. Once the timer beeps, let the pressure release naturally for 10 minutes and quickly release the remaining pressure.
- In a bowl, add milk and flour. Whisk until the mixture is smooth and free of any lumps.
- Open the lid of the instant pot. Press saute and pour the milk & flour mixture. Simmer it for 5-10 minutes.
- Turn off the instant pot.
- Add lemon juice, sour cream, and parsley. Mix everything well.
- Pour soup in the soup bowl and garnish with some more parsley and sour cream.
- Serve with a slice of crusty bread and enjoy!
On the stove top
- In a big pot, melt the butter at medium heat. Then cook the onions until soft & tender. Then add the sliced mushrooms, and cook until all the mushroom liquid is absorbed, and the mushroom turns out dark and caramelized.
- Then add dried dill leaves, thyme, paprika, soy sauce, salt & peppers, vegetable stock. Close the lid and simmer for 10-15 minutes.
- In a bowl, add milk and flour. Whisk until the mixture is smooth and free of any lumps. Pour milk and flour mixture into the pot and simmer for 5 minutes, stirring occasionally.
- Switch off the flame.
- Add lemon juice, sour cream, and parsley. Mix well.
- Pour soup in the soup bowl, garnish with sour cream and parsley. Serve with a slice of crusty bread. Enjoy!
Video
Notes
- Add the sour cream to the end. Don’t boil the soup after adding sour cream! The sour cream can curdle and become unpleasant if cooked over heat for too long.
- Adding fresh parsley, and thyme will make the soup more flavorful.
- Don’t hurry when sauteeing the mushrooms.
- Top the soup with a dollop of sour cream, that makes the real difference.
- To make this soup spicy, add chopped jalapenos.
- Refrigerate your Hungarian Mushroom Soup within two hours of cooking. Make sure you store your soup in a covered airtight container or a heavy-duty freezer bag. It will last 3 to 4 days when properly stored.
- I don’t prefer to freeze some dairy-based soups. They taste a little gritty and the milk fats separate after freezing.
- This soup can easily be made gluten-free! Simply swap the ¼ cup of all-purpose flour out for an equal amount of sorghum flour and use aminos instead of soy sauce.
- You can make this mushroom soup vegan by replacing butter with oil. Also instead of milk, you can add Oat Milk, Almond Milk, or any other Vegan Milk. Lastly, you can add Vegan Greek Yogurt instead of Sour Cream.
Nutrition
Warm regards,
Dhwani.
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