September 20, 2013

Hungarian mushroom soup

Bowl of Hungarian mushroom soup.

I always get excited when soup season arrives. To me, soup is such a comforting dish to have on a cool day. Plus, there are so many different possibilities when it comes to soup. I think it's impossible to ever run out of ideas and recipes

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This Hungarian mushroom soup is inspired by this recipe at All Recipes, the container of Hungarian paprika I had in my pantry, and my huge tarragon plant. I've made roasted cream of mushroom soup before, but I wanted to incorporate the spicier paprika into a soup along with some fresh tarragon. 

This soup is really delicious. It's also very rich from the milk and sour cream. I think it's best served as a cup of soup with a larger meal or as a lunch with some bread and a salad. I could have eaten the whole pot though. 

This recipe will make four servings and is a lovely way to warm up after being outside on a crisp autumn day!

Serving bowl of Hungarian mushroom soup.

Hungarian mushroom soup 
2 tablespoons unsalted butter
1 cup finely chopped yellow onion
1 lb. mushrooms, sliced (I used shiitakes and baby portabella)
1 tablespoon Hungarian paprika
1 tablespoon minced fresh tarragon, plus more for garnish
2 teaspoons Worcestershire sauce
2-1/2 cups chicken (or vegetable) broth
1 cup whole milk
3 tablespoons all-purpose flour
sea salt and fresh cracked black pepper, to taste
1 tablespoon fresh lemon juice
1/3 cup sour cream

Melt the butter in a soup pot over medium-low heat. When melted, add the onions. Cook, stirring often, until soft and translucent. Add the mushrooms and cook for about 5 more minutes, stirring occasionally, until the mushrooms are softened. Stir in the paprika and tarragon and cook for about 1 minute. Then stir in the Worcestershire sauce and chicken broth. Let the mixture come to a simmer and cook for about 10 minutes.

In a medium bowl, whisk together the milk and flour. Add a ladle of hot soup to the milk mixture* and whisk, then pour it into the soup. Whisk and let the soup come up to a low boil. Reduce to a simmer and cook until the soup begins to thicken, about 10-15 minutes.

Season with salt and pepper. Lastly, in the medium bowl, whisk together the lemon juice and sour cream. Again, add a ladle of the hot soup to the bowl* and whisk, then pour it into the soup. Let the soup warm through, but not boil.

Serve immediately, topped with the extra fresh tarragon.

* This will help keep the milk and sour cream from curdling or breaking when you pour it into the hot soup.

Spoon with bowl of soup.


  1. I love mushroom soup and this one looks better than anything I've ever eaten!

  2. I too love the soup season. Your mushroom soup looks fantastic, Amy.

  3. Im a huge fan of mushroom soup so I cannot wait to enjoy this!

  4. I'm a huge fan of Hungarian kitchen, it's so tasty and spicy !
    The mushroom soup looks amazing, just perfect for the new season.

  5. I'm happy about soup season too! This looks and sounds dreamy! Packed with flavor and delicious. The perfect thing to cozy up to!

  6. This soup looks SO good! I have never made soup before, but I will try my hand at it this winter ;)

  7. This looks a lot like a mushroom soup my mom would make sometimes, which I adored. I need an excuse to make this despite my non-mushroom-loving husband.

  8. I love soup season too! Haven't made a mushroom soup in ages, and I've never made a Hungarian mushroom one. This looks so good! Thanks for a terrific recipe.

  9. I just bought a big container of mushrooms and this looks like the perfect dish! It's definitely soup time here and I do love mushrooms and paprika! Thanks for sharing this wonderful recipe!

  10. Ohh I love mushrooms! And this soup looks amazingly tasty. Adding it to my list of To Cook Soups this fall :) Soup season is here!

  11. What a dreamy looking soup! Sure to comfort on a cold night :)

  12. I love mushroom soup! This looks great!

  13. Yum! What a perfect fall recipe.

  14. This looks so yummy! I love mushrooms and tarragon together.


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