Hungarian Mushroom Soup

This Hungarian mushroom soup is the most creamy, savory, and comforting mushroom soup you will ever come across. I show you how my Hungarian family makes this authentic recipe. This is EXACTLY how we eat it at home.

Course Soup

Cuisine Dairy-free, Egg-free, Gluten-free, Italian, Nut-free, Soy-free, Vegan, Vegetarian

Keyword creamy homemade mushroom soup, hungarian mushroom soup

Prep Time 10

Cook Time 25

Total Time 35

Servings servings

Calories 90kcal

Author Nandor Barta

Equipment

Ingredients

17 oz Button mushrooms
2 Tbsp Vegetable oil
1 Onion (medium)
2 cloves Garlic
2 Carrots (medium)
1 Parsnip
5 cup Veggie broth
1 Tbsp Sweet paprika powder
2 Bay leaves
2 tsp Salt
¼ tsp Black pepper
Parsley (fresh)
3 Tbsp Sour cream
1 tsp Corn starch

US Customary - Metric

Instructions

Preparing the ingredients

Peel and chop onion and garlic. Wash, peel, and slice carrot, and parsnip. Clean and slice mushrooms.

Making the soup

Heat a stockpot or Dutch oven to medium heat and add olive oil and chopped onion. Cook them for 3-4 minutes.
Add chopped garlic, sliced carrot and parsnip. Stir and cook for 5-6 minutes.
Add mushrooms. Season with salt and black pepper. Stir well and cook for another 5-6 minutes.
Add sweet smoked paprika powder. Stir to combine.
Add veggie broth and simmer the soup for 15 minutes on medium heat.
In a bowl combine sour cream and starch. Make sure there's no lumps. Then add 2-3 ladle soup into the bowl (one by one) and mix it well.
Finally, add this mix into the soup and boil the soup for 3-4 minutes.

Nutrition