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Hungarian Mushroom Soup

A comforting and hearty soup filled with vibrant flavors and creamy goodness, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Appetizer, Soup
Cuisine: Comfort Food, Hungarian
Calories: 200
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1 large onion, diced
  • 2 cloves garlic, minced because who doesn’t love garlic?
Main Ingredients
  • 16 ounces mushrooms, sliced cremini or button mushrooms work great!
  • 1 teaspoon dried thyme
  • 1 teaspoon paprika the star of the show!
  • 4 cups vegetable broth
  • 1 tablespoon soy sauce
  • 1 cup sour cream or a vegan alternative if you prefer!
  • to taste salt and pepper
  • for garnish Fresh parsley to add color

Method
 

Cooking Steps
  1. In a big pot, melt the butter and olive oil over medium heat. Toss in the diced onion and minced garlic. Sauté for about 5 minutes, until the onion becomes translucent.
  2. Add the sliced mushrooms to the pot and stir until they start to release their moisture, about 5-7 minutes.
  3. Sprinkle in the dried thyme and paprika, stirring well to combine.
  4. Pour in the vegetable broth and soy sauce, bringing everything to a gentle boil. Reduce the heat and let it simmer for about 15 minutes.
  5. Off the heat, stir in the sour cream until it becomes velvety. Taste and season with salt and pepper as needed.
  6. Ladle the soup into bowls, sprinkle with fresh parsley, and serve.

Notes

This soup tastes better the next day so make a big batch to enjoy as leftovers. You can substitute mushrooms with other veggies like peas or corn. Don’t skimp on the garnish!