I asked Ed to look for some new soup recipes. He was clearly pleased with himself when he found this recipe. It’s perfect for the both of us as Ed loves things Hungarian (his heritage) and I have loved all things mushroom since I was little.
The timing was ideal as the Growing Roots Farmers Market in Malvern, PA had a new mushroom stand. Growing mushrooms in our area is popular as the Mushroom Capital of the World (yes, you heard that right!) is located in the southern part of our county (Kennett Square in Chester County, PA). I visited the Fungified Farm stand and asked the grower to share his meatiest mushroom and was immediately told I needed Hen of the Woods (also known as Maitake). These are large mushrooms – three and a half of mushrooms made up a pound.
Once the mushrooms were secured, I went on a hunt for Hungarian paprika (that’s what makes this soup Hungarian). What you see in the grocery store labeled ‘paprika’ likely comes from uninspiring domestic peppers. Hungarian paprika is made in Hungary and has a much complex flavor. There are many types (which vary by the type of red pepper used) with the ‘sweet’ type being the most traditional. My trek took me to Whole Foods where I found a small container – you can also find it online. If you can’t find Hungarian paprika, regular paprika will do but the flavor may not be as strong. Spain is also known for their paprika – stay away from it for this recipe as it’s too smoky.
This recipe doesn’t take long but it must not be rushed. I made it on a weeknight for ‘Meatless Monday’ dinner and served it with a simple green salad and a baguette.
Take time to cook the onions and mushrooms so that they are both quite soft. I let the soup cook down a little too much so it was quite thick – I think next time I’ll cook it down a bit less to retain more of the liquid. The flavor was deep with just the right amount of creaminess from the milk and sour cream. I often substitute Greek yogurt for sour cream – I do not recommend doing that here.
We thoroughly enjoyed this soup – the flavors were so good. We had enough leftover that we used it as a sauce for a sous vide chicken breast later in the week. Think of those old Campbell’s Mushroom Soup recipes but so much better.
Want to learn more about the different types of paprika? Check out Bon Appétit’s All the Different Types of Paprika and How to Use Them.
| Hungarian Mushroom Soup | | Print |
- 4 tablespoons unsalted butter
- 1 large onion, chopped
- 1 pound mushrooms, sliced (see Notes)
- 2 cups chicken or vegetable broth
- ½ cup dry white wine
- 2 tablespoons chopped fresh dill
- 2 teaspoons minced fresh thyme
- 2 teaspoons Hungarian sweet paprika
- 2 tablespoons soy sauce (see Notes)
- 1 cup whole milk
- 3 tablespoons flour (regular all-purpose or gluten-free)
- ¼ cup sour cream (full fat)
- 2 tablespoons lemon juice
- 2 tablespoons chopped fresh Italian parsley
- In a heavy pot or Dutch oven, melt butter over medium heat. Add onion and mushrooms. Sauté until onions are soft and translucent, about 15 minutes.
- Add the broth, wine, dill, thyme, paprika and soy sauce. Bring the soup to a simmer over medium heat and cook until the liquid reduces by about one third.
- Meanwhile, in a small bowl, whisk the flour into the milk until smooth.
- Once soup is reduced, add whisk in the flour-milk mixture into the soup. Cook soup over medium heat until it begins to thicken, stirring occasionally, about 10 more minutes.
- Turn the heat down to low and slowly stir in the sour cream and lemon juice.
- Ladle soup into bowls and garnish with parsley. Serve hot.
* If you can’t find Hungarian sweet paprika (it may be labeled simply ‘Hungarian paprika’), use regular domestic paprika. Stay away from Spanish paprika for this recipe as it will be too smoky.
* Soy sauce adds some ‘umami’ flavor and salt. If you prefer not to use it, add some kosher salt.
* If you're making this as a main course for a hungry crowd you may want to double the recipe.
Source: Variation of a recipe from The Modern Proper
I’m imagining this would also be yummy over noodles, like a Hungarian stroganoff. The mushroom stand is an exciting addition to your farmers market.
Elisabeth – Yes, this would be wonderful over noodles. I agree – a lot like a Hungarian stroganoff. Great suggestion!
Someone once made me a Hungarian mushroom soup and it was just fantastic. Thanks for this recipe — I’ll definitely be making it soon! Happy Thanksgiving to you and Ed!
David – So glad to hear you like this soup, too. It was new to us. A belated Happy Thanksgiving to you and Mark!
Used cremini and hen of the woods mushrooms. We enjoyed a little change to our typical winter soups.
Susie – I’m glad to hear you liked this soup. Good combination of mushrooms.