Hungarian Mushroom Soup Recipe | Little Spice Jar (2024)

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A hearty and comforting Hungarian Mushroom soup that’s sure to fill you right up. A dollop of sour cream makes this soup over the top — loaded with all the warm and cozy vibes!

Hungarian Mushroom Soup Recipe | Little Spice Jar (1)

Texas weather is a little all over the place.

We were high in the 80s with our crisp spring salads, Birkenstock’s, and mom jeans. Then, all of a sudden, we’re back down in the 30s with boots, scarves, and comfort food. What in the what is even going on?

If you’re anything like me, comfort food is about the only thing that makes the 30-degree weather bearable. Well, that and fuzzy socks. But mostly just soup recipes. That’s where this Hungarian mushroom soup comes in. And guaranteed it’ll warm you right up. This isn’t your average mushroom soup recipe. It’s not the kind of gloopy, gloppy stuff that comes in a Campbell’s can. It’s hearty and filling because, shockingly, mushrooms are high in protein and fiber. Seared mushrooms, aromatic herbs, and spices are the beginnings of this pot of soup. Humble ingredients blend beautifully together and elevate it to something brand new. It’s exciting for the palate! A rush of umami from the mushrooms and a hint of sour cream for creaminess.

The recipe is as simple as sautéing a few ingredients and allowing it to simmer. The flavors develop as it simmers. In a total time of 40 minutes, you’ve got the creamiest, most velvety smooth soup loaded with hearty mushrooms. And it will fill and warm you right up.

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Every year, I share a handful of soup recipes. I mean, not going to lie; I’m recipe-testing soups in midsummer because I’m so excited about sharing them for fall and winter. And oddly, the ones that I love the most are the ones made with veggies, like today’s Hungarian Mushroom soup, mysecret ingredient tomato soup, or theroasted veggie soup with tortellini,fire-roasted minestrone, and my autumnsquash and leek soup.

This recipe requires a handful of ingredients, most of which are pretty straightforward and easy to find. The one ingredient I feel like you may have trouble finding is optional. And I found that it is availableonline.Trust me; it does make the soup a whole lot tastier! More on that in a bit.

Hungarian Mushroom Soup Video:

Ingredients for Hungarian mushroom soup recipe:

  • Butter:to saute the mushroom mixture and create flavor in the soup.
  • Mushrooms:because they’re the heart and soul of this recipe. The key is to use a variation of cremini mushrooms (aka baby Bella), white button mushrooms, shiitake, or any other variety you typically enjoy.
  • Onions:both the onions and garlic are aromatics. They add flavor and body to the soup.
  • Seasonings:You’ll need a sprinkling of dried or fresh dill, dried thyme, dried mushroom powder, Hungarian sweet paprika, and salt and black pepper. The heaping tablespoon paprika adds a delicious flavor to the soup with the other spices and seasonings. If you’re unfamiliar with mushroom powder, sometimes it is called umami seasoning. Essentially, it’s a powder made out of dried mushrooms and other dehydrated ingredients that really adds a depth of flavor to this soup recipe.
  • Garlic:What would a recipe even be if I didn’t use garlic?
  • Chicken or vegetable broth:You can use either for this recipe. I prefer to use chicken broth, but for my vegetarian friends, vegetable broth works beautifully.
  • Soy sauce:brings more umami flavor to the recipe along with the mushroom powder.
  • All Purpose Flour:aids in thickening the soup.
  • Half and half:you can also use milk if you prefer. It adds a bit of richness to creamy soups.
  • Creme fraiche (or sour cream):gives the soup a signature tangy flavor and creamy texture. I love using a little bit of sour cream to give the soup more depth.
  • Fresh Parsley:Is added at the end for some freshness and as a garnish.
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Hungarian Mushroom Soup Recipe | Little Spice Jar (5)

Making the best Hungarian mushroom soup:

  1. Sauté the ingredients.Start by melting the butter in a soup pot or Dutch oven over medium heat and sauté the onions and mushrooms for 5 minutes. Then season with the dried thyme, dried dill weed, and Hungarian paprika, and allow the mushrooms and onions to continue cooking for an additional 7-10 minutes. Stir the mixture often, so it doesn’t brown too much or burn. Sprinkle the grated garlic and mushroom powder 30 seconds before the mushrooms are done.
  2. Whisk it together.Then slowly pour in the chicken stock, soy sauce, and lemon juice and scrape the bottom of the pot to loosen all that stuck-on flavor. Allow the soup to gain a simmer, and then let it reduce for 5 minutes. This step will help concentrate the mushroom flavor. While the soup is reducing, place the milk and flour in a mason jar (with a tight-fitting lid) and give it a shake until combined. Alternatively, you can whisk the ingredients in a small bowl until they are smooth. Pour this mixture into the soup and continue to cook the soup for another 8-10 minutes or until the flour mixture thickens it.
  3. Finish and serve.Remove the soup from the heat and stir in the soup while you add in the sour cream. Sprinkle with parsley to finish. Dish the soup out in your favorite soup mug or bowl, and finally serve warm with grilled bread rubbed with a clove of cut garlic!
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FAQs about this recipe:

What is mushroom powder, and where can I find it?

Whenever I share a recipe for mushroom powder, I often get this question. The mushroom powder is a little chef secret used to really amp up the mushroom flavor in a stew or gravy. It’s the secret ingredient in myhomemade beef tips, and it adds a power-packed flavor punch – aka umami. The mushroom powder adds a subtle complexity to the soup, making it taste as if you simmered it all day long.
For this recipe, I highly suggest using mushroom powder (such as the one fromTrader Joe’s, powdered porcini or shiitake mushrooms, or even a bit of theBetter Than Bouillon mushroom base. I’ve tried the recipe both with and without the mushroom powder, and though it works perfectly fine without the powder, the flavors are a lot more pronounced when you use that little bit of mushroom powder/base to amp up the soup base!

How do you store leftovers?

Pop them into an airtight container and keep it in the fridge. I do suggest consuming the soup within 4 days.

Can I use Greek yogurt instead of sour cream?

I haven’t tried swapping it out myself, but I did have a reader mention that it works as a decent substitute.

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Preventing the sour cream from curdling:

Sour cream is notorious for being difficult to work with. When I first started cooking, any recipe that called for sour cream would almost always curdle on me. But as I started reading up on it, I picked up a trick that works like a charm forstroganofforSwedish meatballs. If you allow the sour cream to come to room temperature for at least 45 minutes before adding it to the recipe, it won’t curdle. It also helps if you remove the hot soup or sauce from the stove and stir it a few times to cool it down a bit before adding the sour cream.

TIP:If you do not have the time to do this, whisk the sour cream in a bowl using a fork and add a tablespoon of the soup mixture to the sour cream as you continue to whisk. Do this 3-4 times, and then add the sour cream to the soup!

I hope you’ll make a pot full of this soul-warming Hungarian mushroom soup to serve up at your next party or for boxed lunches throughout the week. And can we all agree that homemade soup is 1000x better than mushroom soup in a can? All that’s missing is fresh crusty bread, and you’ve got a full-on comforting meal. Bonus points if you serve it with homemadefocaccia.

Hungarian Mushroom Soup Recipe | Little Spice Jar (8)

Yield: 5-6 servings

Soul-Warming Hungarian Mushroom Soup

Prep Time5 minutes

Cook Time35 minutes

Total Time40 minutes

A hearty and comforting Hungarian Mushroom soup that’s sure to fill you right up. A dollop of sour cream is what takes this soup over the top. Loaded with all the warm and cozy vibes!

Hungarian Mushroom Soup Recipe | Little Spice Jar (9)

Ingredients

  • 4 tablespoons of salted butter
  • 1 ½ cups white onions, chopped
  • 1 lb. mushrooms, sliced (use crimini, button, etc.)
  • 2 teaspoons dried dill weed
  • 1 teaspoon EACH: dried thyme AND dried mushroom powder (optional)
  • 1 tablespoon EACH: sweet paprika AND lemon juice
  • 2 cloves garlic, grated
  • 2 ½ cups low sodium chicken stock (or vegetable)
  • 2 tablespoons low sodium soy sauce
  • 3 tablespoons all-purpose flour
  • 1 cup half and half (or whole milk)
  • ⅓ cup room-temperature creme fraiche (or sour cream)
  • 3 tablespoons chopped parsley

Instructions

  1. SAUTE: In a dutch oven or soup pot, saute the onions and mushrooms in the butter over medium heat for 5 minutes. Then, season with dill, thyme, and paprika and allow the mushrooms and onions to continue cooking for an additional 7-10 minutes, stirring often. Sprinkle the grated garlic and mushroom powder 30 seconds before the mushrooms are done.
  2. WHISK: Then, slowly pour in the chicken stock, soy sauce, and lemon juice and scrape the bottom of the pot to loosen anything that might be stuck on. Allow the soup to gain a simmer and then let cook and reduce for 5 minutes. While the soup is reducing, whisk together the milk and flour in a small bowl until smooth (you can also just shake it all in a mason jar.) Then pour the mixture into the soup and continue to cook the soup for 8-10 minutes, or until the soup thickens, stirring as required.
  3. FINISH: Remove the soup from heat. Stir the soup while you add in the sour cream slowly and allow for it to mix. Sprinkle with parsley to finish and serve warm with grilled bread rubbed with a clove of cut garlic!

Notes

  • Mushroom powder adds a ton of umami to this soup recipe. It really amps up the mushroom flavor so I prefer to use it. However, I know it can be difficult to find so it is an optional ingredient. But I urge you to try and find it if you can, it really kicks this soup into high gear. I found one at Trader Joes that works well, powder porcini or shiitake mushroom is also easily available on Amazon and if all else fails, use Better Than Bouillon mushroom base.
  • See post for added instructions on how to keep the sour cream from curdling if you're worried about that.

Have you made this recipe?

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Hungarian Mushroom Soup Recipe | Little Spice Jar (2024)

FAQs

How to spice up canned mushroom soup? ›

Thyme, crushed red pepper flakes, and bay leaves work well with mushroom soup.

Why does my mushroom soup taste bland? ›

If the soup tastes a little bland to you, add a splash of rice vinegar or cider vinegar. If you don't have tarragon, try thyme, oregano, or rosemary.

What thickens mushroom soup? ›

Browning the mushrooms well gives the soup plenty of flavor. A little flour thickens up the soup base to a creamy consistency, even without heavy cream.

What is the best mushroom for soup? ›

  • Cremini Mushrooms. Erica Kastner/The Pioneer Woman. ...
  • Oyster Mushrooms. Getty Images. ...
  • Chanterelle Mushrooms. Getty Images. ...
  • Porcini Mushrooms. Getty Images. ...
  • Enoki Mushrooms. Getty Images. ...
  • Morel Mushrooms. Getty Images. ...
  • Portobello Mushrooms. Erica Kastner/The Pioneer Woman. ...
  • Maitake Mushrooms. Getty Images.
Mar 8, 2022

What can I add to canned soup to make it better? ›

A Beginner's Guide To Upgrading Canned Soup
  1. Add cheese. casa.da.photo/Shutterstock. ...
  2. Add fresh protein. taspho/Shutterstock. ...
  3. Add fresh herbs and spices. New Africa/Shutterstock. ...
  4. Make a mirepoix. Ostranitsa Stanislav/Shutterstock. ...
  5. Throw in a turnip. ...
  6. Add milk or cream. ...
  7. Add pesto, sherry, and croutons. ...
  8. Add rice.
Oct 13, 2022

How to level up mushroom soup? ›

That is easily remedied by slicing and sautéing fresh mushrooms and adding them to the soup along with their cooking juices. If you're feeling adventurous, try using other varieties of mushrooms rather than white buttons. Also, add some finely diced shallots to the sautée and season them well with salt and pepper.

What seasonings should I add to my soup? ›

To season it, we recommend starting with our Vegetable Soup Mix. It contains celery salt, parsley flakes, garlic powder, sea salt, summer savory, marjoram, thyme, black pepper, turmeric and sage, which are all excellent with root vegetables, so you can incorporate things like carrots or potatoes into the soup.

What not to put in soup? ›

The Worst Things to Put in Your Soup
  1. By Sara Butler. If there's one good thing about fall and winter, it's soup. ...
  2. Heavy Cream. Heavy cream creates an inviting texture for soups but that's where its positive contributions end. ...
  3. Juice. ...
  4. Turkey Bacon. ...
  5. Cheese. ...
  6. Croutons.

What gives soup the best flavor? ›

Herbs and spices add aroma, flavor, and intensity to soup broth. "Use fresh or dried basil in tomato-based recipes or fresh parsley to add freshness to clear broth soups," says Sofia Norton, RD. You can also go with more heat and spices.

Why is my mushroom soup foaming? ›

I suspect it's other particles on the outside of the mushrooms, or perhaps the spores under the cap. To reduce foaming you could try rinsing the shrooms, that's usually a no-no but as you're cooking them in water it's no big deal.

How to make mushroom soup from a can taste better? ›

Don't be afraid to experiment with herbs and spices to bring out the flavors in your canned cream of mushroom soup. Add a pinch of thyme, rosemary, or parsley to enhance the earthy notes. A dash of garlic powder or onion powder can also add depth and complexity.

Is it better to thicken soup with flour or cornstarch? ›

It's important to note that cornstarch has twice the thickening power of flour. If you need to substitute cornstarch to thicken liquid in a recipe that calls for ¼ cup (four tablespoons) flour, you only need two tablespoons cornstarch.

What does mushroom soup do to your body? ›

Mushrooms are a rich, low-calorie source of fiber, protein, and antioxidants. They may also help to lessen the risk of developing serious health conditions, such as Alzheimer's, heart disease, cancer, and diabetes. They're also great sources of: Selenium.

Why is my mushroom soup black? ›

But if you are simply pureeing button mushrooms, then no, there is no way to make it any other color. The mushrooms have black gills, and they will color the whole white sauce. In theory, you could try removing the gills from button mushrooms before cooking a sauce.

What is the most flavourful mushroom? ›

Shiitake mushrooms have a deeper, richer, more satisfying flavor and aroma than many other mushroom varieties. People describe the taste as woodsy, earthy, buttery, meaty, slightly smoky or filled with umami. Dried shiitakes have even more intense flavors than their fresh counterparts.

How to enhance mushroom flavour? ›

The study demonstrated that cooking methods have an effect on the flavor profile of white mushrooms. Sear mushrooms for a more intense roasted, charred and smoky flavor and overall aroma. Roast mushrooms to get more sweet, salty and umami tastes with caramelized, nutty and buttery flavors.

How do you make Campbell's mushroom soup thicker? ›

Incorporate a Roux

To thicken your mushroom soup with a roux, melt some butter in a separate saucepan. Once melted, add an equal amount of flour and cook it over low heat, stirring continuously, until it forms a smooth paste. Gradually whisk in small amounts of the roux into your soup until it thickens to your liking.

Do you add milk or water to Campbell's Cream of Mushroom Soup? ›

In a 4 quart pot, combine one can of soup and one can of water. Simmer over low heat, stirring often. For extra creamy, in a 4 quart pot combine one can of soup with 1/2 can of water and 1/2 can of milk.

Is canned mushroom soup good for you? ›

She tells us that "Sky-high sodium content is the primary nutrient of concern in any canned soup," and says that Campbell's Cream of Mushroom has 870 mg of sodium per half-cup serving, which is over 1/3 of the American Heart Association's recommended maximum of 2,300 mg per day.

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