Best 13 Hungarian Mushroom Soup Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Immerse yourself in the captivating realm of Hungarian Mushroom Soup, a culinary masterpiece that embodies the essence of comfort and indulgence. This creamy, flavorful soup is a symphony of umami-rich mushrooms, aromatic vegetables, and a velvety broth that warms the soul. Whether you're a seasoned chef or a home cook seeking culinary adventures, this article presents a curated collection of Hungarian Mushroom Soup recipes that cater to diverse preferences and skill levels. From traditional Hungarian recipes passed down through generations to contemporary interpretations with a modern twist, these recipes offer a culinary journey that will tantalize your taste buds and leave you craving for more.

**Traditional Hungarian Mushroom Soup:** Dive into the heart of Hungarian cuisine with this classic recipe that showcases the essence of this timeless dish. Featuring a medley of wild mushrooms, sautéed onions, and a rich broth infused with paprika, this soup epitomizes the rustic charm and hearty flavors that define Hungarian cooking.

**Creamy Hungarian Mushroom Soup:** Indulge in a luscious and creamy rendition of Hungarian Mushroom Soup that exudes elegance and sophistication. This recipe incorporates a combination of sautéed mushrooms, a velvety roux, and a touch of cream, resulting in a smooth and velvety texture that coats the palate with pure bliss.

**Vegan Hungarian Mushroom Soup:** Embark on a plant-based culinary adventure with this vegan adaptation of Hungarian Mushroom Soup. Featuring a flavorful broth made from a medley of mushrooms, vegetables, and herbs, this recipe delivers a satisfying and nutritious meal that caters to vegan and vegetarian diets.

**Gluten-Free Hungarian Mushroom Soup:** Savor the comforting goodness of Hungarian Mushroom Soup without compromising on dietary restrictions. This gluten-free recipe utilizes a combination of gluten-free flour or cornstarch to create a velvety broth that captures the authentic flavors of the traditional dish while ensuring its suitability for individuals with gluten sensitivities or celiac disease.

**Quick and Easy Hungarian Mushroom Soup:** Discover the convenience of a simplified Hungarian Mushroom Soup recipe that caters to busy lifestyles. This version streamlines the cooking process by utilizing pre-sliced mushrooms and a flavorful broth made from a combination of dried and fresh mushrooms, resulting in a delicious and comforting meal that can be prepared in a fraction of the time.

Let's cook with our recipes!

HUNGARIAN MUSHROOM SOUP



Hungarian Mushroom Soup image

You'd think you were eating at a fine restaurant when you taste this cream soup. It's so delicious! -Sandy Vaughn, Central Point, Oregon

Provided by Taste of Home

Categories     Lunch

Time 50m

Yield 4 servings.

Number Of Ingredients 13

1 large sweet onion, chopped
1/4 cup butter, cubed
3/4 pound sliced fresh mushrooms
3 tablespoons all-purpose flour
1 tablespoon paprika
1 teaspoon dill weed
3/4 teaspoon salt
1/4 teaspoon coarsely ground pepper
1 can (14-1/2 ounces) chicken broth
1 cup 2% milk
1 tablespoon soy sauce
1/2 cup sour cream
2 teaspoons lemon juice

Steps:

  • In a large saucepan, saute onion in butter for 2 minutes. Add mushrooms; cook until mushrooms are tender, 4-5 minutes longer. , Stir in the flour, paprika, dill, salt and pepper until blended. Gradually stir in the broth, milk and soy sauce. Bring to a boil; cook and stir until thickened, about 2 minutes. Reduce heat; cover and simmer for 15 minutes., Just before serving, stir in sour cream and lemon juice (do not boil).

Nutrition Facts : Calories 275 calories, Fat 18g fat (12g saturated fat), Cholesterol 57mg cholesterol, Sodium 1249mg sodium, Carbohydrate 20g carbohydrate (10g sugars, Fiber 3g fiber), Protein 8g protein.

HUNGARIAN MUSHROOM SOUP, FROM THE MOOSEWOOD COOKBOOK



Hungarian Mushroom Soup, from the Moosewood Cookbook image

As I've said before, I LOVE mushrooms, so here is another great recipe using them. Make this with a variety of mushrooms,and hot paprika, or smoked paprika, very nice. This is from Marie on another recipe site. Mega suggested the following: "One thing I changed was to use an 8oz brick of low fat cream cheese instead of the milk and flour. " Give it a try!

Provided by Nana Lee

Categories     Vegetable

Time 45m

Yield 4 serving(s)

Number Of Ingredients 14

12 ounces mushrooms, -sliced
2 cups onions, chopped
2 tablespoons butter
3 tablespoons flour
1 cup milk
2 teaspoons dill weed
1 tablespoon Hungarian paprika
1 tablespoon tamari soy sauce
1 teaspoon salt
2 cups stock
2 teaspoons lemon juice, -fresh
1/4 cup parsley, chopped
fresh ground black pepper, -to taste
1/2 cup sour cream

Steps:

  • Saute onions in 2 Tbsp stock, salt lightly.
  • A few minutes later, add mushrooms, 1 tsp dill, 1/2 cup stock or water, soy sauce, and paprika.
  • Cover and simmer 15 minutes.
  • Melt butter in large saucepan.
  • Whisk in flour and cook, whisking, a few minutes.
  • Add milk and cook, stirring frequently, over low heat about 10 minutes - until thick.
  • Stir in mushroom mixture and remaining stock.
  • Cover and simmer 10-15 minutes.
  • Just before serving, add salt, pepper, lemon juice, sour cream, and, if desired, extra dill (1 tsp).
  • Serve garnished with parsley.

Nutrition Facts : Calories 226.9, Fat 14.3, SaturatedFat 8.5, Cholesterol 38.8, Sodium 947.2, Carbohydrate 20, Fiber 3.1, Sugar 6.5, Protein 7.6

LOW CARB HUNGARIAN MUSHROOM SOUP



Low Carb Hungarian Mushroom Soup image

Although this recipe is easy to make, it has a great, complex taste-and it's low carb too. My family loves it, and I hope you do too.

Provided by Janis Eschbach

Categories     Vegetable

Time 50m

Yield 6 serving(s)

Number Of Ingredients 13

4 tablespoons butter
2 cups chopped onions
1 lb sliced fresh mushrooms
2 cups chicken broth
1 tablespoon paprika
1 tablespoon soy sauce
1 teaspoon dried dill weed
1 cup heavy cream (whipping)
1 teaspoon salt
1 dash fresh ground pepper
2 teaspoons lemon juice
1/3 cup sour cream
chopped fresh parsley (to garnish)

Steps:

  • Melt butter over medium heat, using a large pot.
  • Add onions and saute for 5 minutes.
  • Add mushrooms and saute for 5 more minutes.
  • Stir in the chicken broth, paprika, soy sauce and dill weed.
  • Reduce to low, cover and simmer 15 minutes.
  • Pour heavy cream into soup and blend well.
  • Simmer, covered, for 10 more minutes.
  • Stir in salt, pepper, lemon juice and sour cream.
  • Heat through for 4 or 5 minutes.
  • Serve garnished with fresh parsley.

Nutrition Facts : Calories 286.2, Fat 25.8, SaturatedFat 15.7, Cholesterol 81.3, Sodium 904, Carbohydrate 10.2, Fiber 2.1, Sugar 4.7, Protein 6.2

HUNGARIAN MUSHROOM SOUP



Hungarian Mushroom Soup image

Provided by Food Network

Categories     appetizer

Yield 16 to 20 servings

Number Of Ingredients 13

1 pound butter
6 cups yellow onion
10 pounds mushrooms, chopped
1 cup dill
1 cup paprika
2 cups tamari
2 gallons water
2 pounds butter
6 cups flour
1 gallon milk
1.75 gallons sour cream
1 tablespoons salt
1 tablespoons pepper

Steps:

  • Melt butter. Add onions, and saute until wilted. Add mushrooms, saute until juice is rendered out.
  • Add dill, paprika, and mix well.
  • Add tamari, water, bring to a boil and reduce to a simmer.
  • In a large stockpot, make roux using butter and flour, cook 10 minutes. Drain some water from soup and beat into roux in stockpot until smooth. IMPORTANT- you will get flour lumps if you try to skip this step!
  • Add water-smoothed roux to kettle. Add milk and simmer until it thickens again, coating back of spoon. Turn off heat, beat in sour cream until well blended, then beat in salt and pepper.

HUNGARIAN MUSHROOM SOUP



Hungarian Mushroom Soup image

This soup is delicious, it tastes just like the mushroom soup at a local restaurant. It comes from the cookbook "Eat, Drink and be Chinaberry". It is creamy and has a distinctive flavor, very Hungarian, and so good.

Provided by Naturalbohemian

Categories     Hungarian

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 14

12 ounces fresh sliced mushrooms
2 cups chopped onions
4 tablespoons butter
3 tablespoons flour
1 cup milk
1 -2 teaspoon dill weed
1 tablespoon Hungarian paprika
1 tablespoon tamari soy sauce
1 teaspoon salt
2 cups vegetable stock or 2 cups water
pepper
1/2 cup sour cream
2 teaspoons lemon juice
1/4 cup fresh parsley

Steps:

  • Saute onions in 2 T. butter,add mushrooms, 1 tsp dill, 1/2 cup liquid,tamari and paprika. Cover and simmer 15 minutes. Melt rest of butter in saucepan, whisk in flour while cooking, add milk, cook until thick. Stir in mushroom mixture and rest of stock. Cover and simmer 15 minutes. Add salt, pepper, lemon juice, sour cream and additional dill if desired. Enjoy!

Nutrition Facts : Calories 285.7, Fat 20.4, SaturatedFat 12.6, Cholesterol 51.7, Sodium 969.2, Carbohydrate 21.1, Fiber 2.9, Sugar 5.2, Protein 7.8

VEGAN HUNGARIAN MUSHROOM SOUP



Vegan Hungarian Mushroom Soup image

I got this recipe from The Vegan Slow Cooker by Kathy Hester. I changed it only very slightly. This is an appropriate recipe for the 21 day Wellness Cleanse. This soup is meant to be served with Vegan Cashew Sour Cream - recipe #473191.

Provided by Ex-Pat Mama

Categories     Vegetable

Time 8h10m

Yield 4 serving(s)

Number Of Ingredients 8

2 tablespoons olive oil
1 medium onion, minced
20 ounces mushrooms, chopped
4 cups vegetable stock
1/2 lemon, juiced
1 tablespoon dill, minced
2 tablespoons paprika
salt and pepper

Steps:

  • Heat the oil over medium heat. Add the onion and sauté until translucent, 3-5 minutes. Add the mushrooms and cook until they begin to release their liquid, 8-10 minutes.
  • Place the cooked veggies and all remaining ingredients into the slow cooker. Cook on low for 6-8 hours.
  • Serve with Vegan Cashew Sour Cream (recipe #473191). Stir the cream through the soup until completely combined.

HUNGARIAN MUSHROOM SOUP



Hungarian Mushroom Soup image

My family loves soup and this is one of their favorites. It has lots of flavor and is fairly quick to make. It's primarily a mushroom soup but derives a lot of its flavor from other ingredients.

Provided by HAMM

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 50m

Yield 6

Number Of Ingredients 14

4 tablespoons unsalted butter
2 cups chopped onions
1 pound fresh mushrooms, sliced
2 teaspoons dried dill weed
1 tablespoon paprika
1 tablespoon soy sauce
2 cups chicken broth
1 cup milk
3 tablespoons all-purpose flour
1 teaspoon salt
ground black pepper to taste
2 teaspoons lemon juice
¼ cup chopped fresh parsley
½ cup sour cream

Steps:

  • Melt the butter in a large pot over medium heat. Saute the onions in the butter for 5 minutes. Add the mushrooms and saute for 5 more minutes. Stir in the dill, paprika, soy sauce and broth. Reduce heat to low, cover, and simmer for 15 minutes.
  • In a separate small bowl, whisk the milk and flour together. Pour this into the soup and stir well to blend. Cover and simmer for 15 more minutes, stirring occasionally.
  • Finally, stir in the salt, ground black pepper, lemon juice, parsley and sour cream. Mix together and allow to heat through over low heat, about 3 to 5 minutes. Do not boil. Serve immediately.

Nutrition Facts : Calories 201.1 calories, Carbohydrate 14.8 g, Cholesterol 32 mg, Fat 13.5 g, Fiber 2.4 g, Protein 7.5 g, SaturatedFat 8.1 g, Sodium 828.7 mg, Sugar 5.9 g

HUNGARIAN MUSHROOM SOUP RECIPE - (4.8/5)



Hungarian Mushroom Soup Recipe - (4.8/5) image

Provided by Wewah

Number Of Ingredients 14

2 cups onions, chopped
12 ounces mushrooms, -sliced
2 teaspoons dill weed
1 tablespoon Hungarian paprika
2 tablespoons butter
3 tablespoons flour
1 cup milk
2 cups stock
1/2 cup sour cream
1 tablespoon Tamari soy sauce
1 teaspoon salt
2 teaspoons lemon juice, fresh
1/4 cup parsley, chopped
Fresh ground black pepper, to taste

Steps:

  • Saute onions in 2 tablespoons of stock, salt lightly. A few minutes later, add mushrooms, 1 teaspoon dill, 1/2 cup stock or water, soy sauce, and paprika. Cover and simmer 15 minutes. Melt butter in large saucepan. Whisk in flour and cook, whisking, a few minutes. Add milk and cook, stirring frequently, over low heat about 10 minutes - until thick. Stir in mushroom mixture and remaining stock. Cover and simmer 10-15 minutes. Just before serving, add salt, pepper, lemon juice, sour cream, and, if desired, extra dill (1 teaspoon). Serve garnished with parsley.

HUNGARIAN MUSHROOM SOUP



HUNGARIAN MUSHROOM SOUP image

Categories     Dill     Leafy Green     Mushroom     Pepper

Number Of Ingredients 14

4 tablespoons unsalted butter
2 cups onions, chopped
1 pound fresh mushrooms, sliced
2 teaspoons dried dill weed
1 tablespoon paprika
1 tablespoon soy sauce
2 cups chicken broth
1 cup milk
3 tablespoons all-purpose flour
1 teaspoon salt
1 recipe (to taste) ground black pepper
2 teaspoons lemon juice
1/4 cup fresh parsley, chopped
1/2 cup sour cream

Steps:

  • Melt the butter in a large pot over medium heat. Saute the onions in the butter for 5 minutes. Add the mushrooms and saute for 5 more minutes. Stir in the dill, paprika, soy sauce and broth. Reduce heat to low, cover, and simmer for 15 minutes.
  • In a separate small bowl, whisk the milk and flour together. Pour this into the soup and stir well to blend. Cover and simmer for 15 more minutes, stirring occasionally.
  • Finally, stir in the salt, ground black pepper, lemon juice, parsley and sour cream. Mix together and allow to heat through over low heat, about 3 to 5 minutes. Do not boil.
  • Serve immediately.

HUNGARIAN BARLEY MUSHROOM SOUP RECIPE - (4.5/5)



Hungarian Barley Mushroom Soup Recipe - (4.5/5) image

Provided by á-68271

Number Of Ingredients 20

1 cup chopped onions
1 cup chopped celery
1/2 cup carrots sliced
3/4 cup barley
1 pound mushrooms, sliced
1/2 quart chicken broth
1 quart beef broth
1/4 cup veg oil or 3 TBS butter
1 pound stewing beef
3/4 tsp ground black pepper
1 TBS salt
1 TBS parsley 2 cups diced potatoes
3-4 TBS sherry
2 bay leaf
1/2 tsp thyme
1/2 tsp marjoram
2 cloves garlic
1 16oz can crushed tomatoes
1 tsp paprika
1 tsp dill weed 1 tsp lemon juice

Steps:

  • 1.In a soup pot on med heat, melt 1stick of butter or oil and add celery, carrots and onions to sweat until translucent. 2. Add tomatoes, seasonings, broths and meat (cook meat for a few minutes in a separate pan and rinse). Cook for one hour 3. Add in the barley. Note: Cook barley separately or it takes up all the broth. 4. Add mushrooms and potatoes. 5. Simmer on stove until barley has totally expanded and potatoes are d 6. Sour cream makes a great garnish but not necessary.

HUNGARIAN MUSHROOM SOUP



Hungarian Mushroom Soup image

Be sure to use the Hungarian sweet paprika instead of the smoked in this....it just works better with the recipe.

Provided by breezermom

Categories     Vegetable

Time 45m

Yield 6 cups

Number Of Ingredients 16

2 cups onions, chopped
1 tablespoon butter, melted
1 teaspoon butter, melted
1 tablespoon all-purpose flour
7 ounces fresh shiitake mushrooms
6 ounces fresh baby portabello mushrooms, sliced
2 cups beef stock, divided
1 teaspoon sweet Hungarian paprika
1 teaspoon dried dill
2 teaspoons lemon juice
1 teaspoon soy sauce
1/4 teaspoon salt
1/4 teaspoon black pepper
1 cup milk
1/4 cup fresh parsley, chopped
plain yogurt, sour cream, fresh dill sprigs

Steps:

  • Cook the onion in butter in a large Dutch oven over medium heat, stirring constantly, until tender. Add the flour, stirring well. Cook for 1 minute, stirring constantly.
  • Add the mushrooms, 1/2 cup beef stock, and the next 6 ingredients (paprika through black pepper). Bring to a boil; cover, reduce heat and simmer 15 minutes.
  • Gradually stir in the remaining 1 1/2 cups beef stock, milk, and parsley. Cook over medium heat, stirring constantly, untiil the mixture is thickened and bubbly.
  • Ladle into soup bowls and garnish, if desired.

Nutrition Facts : Calories 108.5, Fat 4.5, SaturatedFat 2.7, Cholesterol 12.5, Sodium 499.7, Carbohydrate 14.2, Fiber 2.2, Sugar 4.2, Protein 4.7

HUNGARIAN MUSHROOM SOUP (FROM MOOSEWOOD) RECIPE - (3.8/5)



Hungarian Mushroom Soup (from Moosewood) Recipe - (3.8/5) image

Provided by á-5173

Number Of Ingredients 14

2 cups chopped onion
4 Tbs butter, divided
12-16 oz sliced mushrooms
1-2 tsp dill
2 cups chicken broth, beef broth or H2O, divided
1 Tbs soy sauce or tamari
1 Tbs Hungarian paprika
3 Tbs flour
1 cup milk
1/2 to 1 tsp salt
pepper to taste
2 tsp lemon juice
1/2 cup sour cream
1/4 cup chopped parsley

Steps:

  • -Sauté onions in 2 Tbs butter & salt lightly -After about 5 minutes, add mushrooms, 1 tsp dill, 1/2 cup stock/water, soy sauce, & paprika -Cover & simmer for 15 minutes, set aside -Melt remaining butter in a different large sauce pan & whisk in flour. Cook & whisk for several minutes -Add milk & cook over low heat stirring frequently (10 minutes or until kind of thick) -Stir in mushroom mixture & remaining stock/water -Cover & simmer for 15 minutes -Just before serving, add salt, some pepper, lemon juice, & sour cream, & extra dill if you want. -Garnish with chopped parsley

HUNGARIAN MUSHROOM SOUP RECIPE - (4.5/5)



Hungarian Mushroom Soup Recipe - (4.5/5) image

Provided by sandiB2010

Number Of Ingredients 14

4 tablespoons unsalted butter
2 cups onions, chopped
1 pound fresh mushrooms, sliced
2 teaspoons dried dill weed
1 tablespoon paprika
1 tablespoon soy sauce
2 cups chicken broth
1 cup milk
3 tablespoons all-purpose flour
1 teaspoon salt
Ground black pepper to taste
2 teaspoons lemon juice
1/4 cup chopped fresh parsley
1/2 cup sour cream

Steps:

  • Melt the butter in a large pot over medium heat. Saute the onions in the butter for 5 minutes. Add the mushrooms and saute for 5 more minutes. Stir in the dill, paprika, soy sauce and broth. Reduce heat to low, cover, and simmer for 15 minutes. In a separate small bowl, whisk the milk and flour together. Pour this into the soup and stir well to blend. Cover and simmer for 15 more minutes, stirring occasionally. Finally, stir in the salt, ground black pepper, lemon juice, parsley and sour cream. Mix together and allow to heat through over low heat, about 3 to 5 minutes. Do not boil. Serve immediately.

Tips:

- Using fresh, high-quality mushrooms is key to a flavorful soup. Look for mushrooms that are firm and have a pleasant aroma. - If you don't have access to fresh mushrooms, you can use dried mushrooms. Be sure to soak them in hot water for at least 30 minutes before using. - Sautéing the onions and garlic in butter until they are soft and fragrant will help to develop the soup's flavor. - Using a combination of vegetable broth and water will give the soup a richer flavor. - Adding a splash of white wine will help to brighten the soup's flavor. - Be sure to season the soup to taste with salt and pepper. - Serving the soup with a garnish of fresh parsley or chives will add a pop of color and flavor.

Conclusion:

This Hungarian mushroom soup is a hearty, flavorful, and comforting dish that is perfect for a cold winter day. It is also relatively easy to make, and can be tailored to your own taste preferences. Whether you like your soup thick or thin, creamy or chunky, this recipe is a great place to start. So next time you're looking for a delicious and satisfying soup, give this Hungarian mushroom soup a try. You won't be disappointed!

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #60-minutes-or-less     #time-to-make     #course     #cuisine     #preparation     #bisques-cream-soups     #soups-stews     #hungarian     #easy     #european     #3-steps-or-less

Related Topics