Hungarian Mushroom Soup

5 from 2 votes

Hungarian Mushroom Soup is a cozy, earthy blend of mushrooms, seasonings, and creamy broth that delivers comforting flavor in every spoonful. This easy, one-pot recipe is perfect for mushroom lovers like us!

Course Soup

Cuisine American

Keyword Hungarian mushroom soup

Prep Time 15

Cook Time 35

Total Time 50

Servings servings

Calories 358kcal

Author Sue Ringsdorf

Ingredients

6 Tablespoons unsalted butter
1 large yellow onion - chopped
32 oz. baby bella mushrooms - chopped
3-4 cloves garlic - minced
2 cups lower-sodium chicken broth
1/2 cup sauvignon blanc wine
2 Tablespoons lower-sodium soy sauce
2 teaspoons dried dill
1 teaspoon dried thyme
2 teaspoons paprika
kosher salt and freshly ground black pepper - to taste
1 cup whole milk
2 Tablespoons all-purpose flour
1/2 cup sour cream light - plus more for serving
1 Tablespoon fresh lemon juice

Instructions

Cook veggies. Melt the butter in a stock pot over medium heat. Add the onion and mushrooms and cook, stirring occasionally, until the onion is softened and the mushrooms have released their liquid, about 8-10 minutes. Then add the garlic and stir for 30 seconds.
6 Tablespoons unsalted butter, 1 large yellow onion, 32 oz. baby bella mushrooms, 3-4 cloves garlic
Add liquids and seasonings. Then add the broth, white wine, soy sauce, and seasonings (dried dill, dried thyme, paprika, salt, and pepper. Increase the heat to high and bring to a boil. Reduce to low and simmer, stirring occasionally, for about 10 minutes.
2 cups lower-sodium chicken broth, 1/2 cup sauvignon blanc wine, 2 Tablespoons lower-sodium soy sauce, 2 teaspoons dried dill, 1 teaspoon dried thyme, 2 teaspoons paprika, kosher salt and freshly ground black pepper
Combine milk and flour. In a small bowl, whisk the milk and flour until completely smooth. Slowly pour the milk mixture into the soup, stirring constantly.
1 cup whole milk, 2 Tablespoons all-purpose flour
Thicken soup. Continue cooking until the soup thickens slightly, stirring occasionally, about 10 more minutes.
Add sour cream. Remove pot from the heat and add the sour cream and lemon juice. Stir to combine well.
1/2 cup sour cream light, 1 Tablespoon fresh lemon juice
Serve. Ladle mushroom soup into bowls and top with additional sour cream, chopped cilantro, and freshly ground black pepper.

Notes

Store soup in an airtight container in your refrigerator for 3-4 days. You can also meal prep this and add to individual storage containers for lunches on the go.
You can freeze Hungarian mushroom soup, but it’s best to cool it completely first and add any sour cream only when reheating, since freezing can cause it to separate.

Nutrition