Go Back
A bowl of Hungarian mushroom soup with sour cream on a wooden cutting board.
Print

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 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 6 servings
Calories 90kcal
Author Nandi Barta

Equipment

  • Cast-iron Dutch Oven (3-quart / 2.8 liter)
  • Stockpot

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
  • ΒΌ tsp Black pepper
  • Parsley (fresh)
  • 3 Tbsp Sour cream
  • 1 tsp Corn starch

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.