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An overhead view of a bowl of creamy Hungarian mushroom soup surrounded by a board with sliced fresh mushrooms, a sprig of parsley, a spoonful of paprika and slices of crust bread for serving.
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5 from 1 vote

Creamy Hungarian Mushroom Soup

This creamy Hungarian mushroom soup blends sautéed mushrooms, sweet paprika, and tangy sour cream to make a flavor-rich soup that's hearty enough to serve as a main dish.
Prep Time20 minutes
Cook Time35 minutes
Total Time55 minutes
Course: Soups
Cuisine: Hungarian
Servings: 2 servings
Author: Lynne Webb

Ingredients

  • 1-1/2 lbs mushrooms white button or cremini
  • 3 tablespoons butter
  • 1/2 cup finely chopped onion
  • 1 clove garlic minced
  • 1 teaspoon salt
  • 1-1/2 teaspoon sweet paprika
  • 2 cups low-sodium chicken broth (plus more if needed)
  • 3/4 cup sour cream
  • 2 egg yolks beaten
  • 1/4 cup chopped fresh parsley

Instructions

  • Lightly rinse the mushrooms, pat them dry with paper towels, and trim the stems. Finely chop the stems, slice the caps, and set aside.
  • Melt the butter in a large, straight-sided sauté pan or soup pot over medium heat (see notes). Add the onion and sauté until golden and soft, 4 to 5 minutes. Stir in the garlic and cook for 1 minute more.
  • Raise the heat to medium-high. Add the mushrooms in batches, 2 to 3 handfuls at a time, seasoning each batch with a pinch of salt. Sauté for 2 minutes per batch before adding more.
  • When the mushrooms have released their moisture and begun to brown, sprinkle in the paprika and stir to coat. Lower the heat to medium, add 2 cups of broth, and bring to a slow simmer.
  • To temper the sour cream, add it to a small bowl and slowly whisk in 1/4 cup of the hot broth until smooth. Set aside.
  • In a separate mixing bowl, temper the egg yolks by whisking in hot broth, 2 tablespoons at a time, until the eggs feel warm. Slowly stir the tempered yolks into the soup and cook, stirring often, until slightly thickened, 2 to 3 minutes.
  • Stir in the parsley (reserving a little for garnish) and simmer for 1 minute. Remove from heat and stir in the sour cream until fully incorporated.
  • Ladle the soup into bowls and garnish with the reserved parsley.

Notes

ABOUT THE PAN: For best results use a pan with a wide base (10 to 12") for this recipe. This allows for proper sautéing of the mushrooms for good flavor development and keeps cleanup to a minimum.

Nutrition

Calories: 461 | Total Fat: 34g | Cholesterol: 270mg | Sodium: 1472mg | Carbohydrates: 26g | Fiber: 5g | Sugar: 9g | Protein: 22g