Hungarian Mushroom soup

Got it! Here’s a classic Hungarian Mushroom Soup recipe—simple, authentic, and cozy:

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Ingredients (Serves 4–6)

• 2 tablespoons butter or oil

• 1 medium onion, finely chopped

• 2 cloves garlic, minced

• 500 g (about 1 lb) mushrooms, sliced (button, cremini, or mixed)

• 2 tablespoons Hungarian sweet paprika

• 1 teaspoon smoked paprika (optional)

• Salt and black pepper to taste

• 1 liter (4 cups) vegetable or chicken broth

• 1–2 medium potatoes, peeled and diced (optional)

• 150 ml (2/3 cup) sour cream

• 1 tablespoon flour (to thicken)

• Fresh parsley, chopped, for garnish

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Instructions

1. Sauté onions and garlic

   • Melt butter in a pot over medium heat.

   • Cook onions until soft, then add garlic for 30 seconds.

2. Cook mushrooms

   • Add mushrooms and sauté until they release moisture and start to brown (5–7 minutes).

3. Add paprika and seasonings

   • Remove from heat, stir in paprika to avoid burning.

   • Add salt and pepper.

4. Add broth and potatoes

   • Pour in the broth, add diced potatoes if using, and bring to a boil.

   • Reduce heat and simmer 15–20 minutes until potatoes are tender.

5. Make creamy

   • Mix sour cream and flour in a small bowl until smooth.

   • Temper by adding a few spoonfuls of hot soup, then stir back into pot.

   • Simmer gently 5 minutes (don’t boil).

6. Serve

   • Garnish with parsley. Serve hot with crusty bread.

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✨ Tip: For extra Hungarian flair, you can add a splash of vinegar or lemon juice at the end for a little tang.

If you want, I can also make a super quick 20-minute version that still tastes traditional. Do you want me to do that?