Easy Hungarian Mushroom Paprika Soup

Hungarian Mushroom Paprika Soup is a rich, savory dish that brings together earthy mushrooms, sweet paprika, and creamy textures in one comforting bowl. Known for its deep flavors and aromatic spices, this soup is perfect for cozy nights or quick weekday meals. Whether you’re a beginner or a seasoned cook, making this classic Hungarian-inspired soup at home is simple and rewarding. It’s a dish that’s both filling and flexible, allowing room for personalization while showcasing the best qualities of Central European cuisine.

Why You Will Love This Recipe:

• Deep, savory flavors from paprika and umami-rich mushrooms
• Creamy consitency without being too heavy
• Comforting and filling, ideal for family dinners
• Easy to adapt for vegan or gluten-free diets
• Quick prep and cook—get dinner ready in under an hour
• Budget-friendly and uses everyday ingredients
• Impressively delicious for casual or special occasions

Ingredients:

• 1 pound fresh mushrooms (white or cremini), sliced
• 1 medium onion, finely chopped
• 3 tablespoons butter (or olive oil for vegan)
• 3 cloves garlic, minced
• 2 tablespoons Hungarian sweet paprika
• 2 tablespoons all-purpose flour (or GF alternative)
• 3 cups vegetable broth
• 1 cup whole milk or plant-based milk
• 1/2 cup sour cream (or vegan yogurt)
• 1 tablespoon soy sauce or tamari
• 1 teaspoon dried dill (optional)
• Salt and pepper to taste
• Fresh parsley for garnish

How to Make (Step-by-Step):

1. Prep the Base: Heat butter in a large pot over medium heat. Add the onions. Sauté until soft and translucent, about 5 minutes.
2. Add Mushrooms: Stir in sliced mushrooms, cooking until they reduce in size and begin releasing their liquid—about 8-10 minutes.
3. Add Garlic and Paprika: Stir in minced garlic, sweet paprika, and optional dill. Cook another 1-2 minutes until fragrant.
4. Make the Roux: Sprinkle flour over the mushroom mixture and stir well for 2-3 minutes to coat and gently cook out the raw flour taste.
5. Add Liquid: Gradually pour in the vegetable broth while whisking to prevent lumps, then add milk and soy sauce. Mix well and bring to a gentle simmer.
6. Simmer: Let the soup cook for about 10-12 minutes, stirring occasionally, until the mushrooms are tender and the soup thickens slightly.
7. Finish Creamy Touch: Lower the heat. Stir in the sour cream and adjust seasoning with salt and pepper to taste. Heat through gently without boiling.
8. Rest, Garnish, and Serve: Let the soup rest for 5 minutes before serving. Garnish with fresh parsley and extra paprika if desired.

Expert Tips:

• Use real Hungarian paprika for authentic flavor; avoid generic brands.
• Sautéing the mushrooms well brings out maximum flavor.
• Whisking in the flour ensures a smooth and creamy soup base.
• For extra richness, use a splash of white wine after cooking the mushrooms.
• Adjust the level of creaminess by tweaking the sour cream or milk amount.

Recipe Variations:

• Vegan: Use olive oil instead of butter, plant-based milk, and vegan sour cream or yogurt.
• Gluten-Free: Substitute flour with cornstarch or a gluten-free flour blend.
• More Protein: Add cooked lentils or diced tofu for a protein boost.
• Extra Veggies: Toss in diced carrots or parsnips with the onions.
• Spicy: Add a pinch of cayenne or hot paprika for a spicy twist.

Storage and Reheating:

Allow leftover soup to cool before storing in an airtight container. It keeps well in the refrigerator for up to 3 days. To reheat, gently warm on the stove over low heat, stirring regularly—avoid boiling after adding sour cream to avoid curdling. Freezing is possible, but the texture may change slightly after thawing.

Serving Suggestions:

• Serve with fresh, crusty bread or rustic sourdough
• Pair with a side salad of mixed greens
• Top with a dollop of sour cream and extra dill or paprika
• Enjoy as a hearty lunch or pair with roasted vegetables for dinner