30+ Traditional Hungarian Mushroom Soup Recipes to Delight

Hungarian Mushroom Soup is a rich, savory dish known for its deep, earthy flavors and comforting texture.

This classic soup is a celebration of mushrooms, paprika, and sour cream, all of which come together to create a dish that’s both hearty and satisfying.

With its roots in Hungarian cuisine, this soup can be made in various ways, each recipe bringing a unique twist while maintaining the traditional essence.

In this article, we’ll explore 30+ Hungarian Mushroom Soup recipes, each offering a creative take on this beloved dish.

Whether you’re looking for a creamy, indulgent version or a lighter, dairy-free alternative, there’s a recipe here for everyone.

These variations will help you discover new flavors, techniques, and ingredients, all while enjoying the comforting and delicious taste of Hungarian Mushroom Soup.

30+ Traditional Hungarian Mushroom Soup Recipes to Delight

Hungarian Mushroom Soup is a dish that combines the best of rich, hearty flavors and smooth textures, making it perfect for any season.

With more than 30 variations to choose from, you can easily find the recipe that suits your taste preferences, dietary needs, and the ingredients you have on hand.

From the traditional Hungarian-style soup to creative twists with bacon, sweet potatoes, and roasted peppers, each recipe offers a new way to enjoy this comforting classic.

Whether you’re preparing a weeknight dinner or entertaining guests, Hungarian Mushroom Soup is sure to impress with its depth of flavor and satisfying qualities.

Don’t hesitate to experiment with different variations and make this dish your own!

Classic Hungarian Mushroom Soup

This classic Hungarian Mushroom Soup brings out the deep, earthy flavors of mushrooms, complemented by the rich smokiness of Hungarian paprika and the smooth tang of sour cream. With a hearty texture and warm spices, this soup is perfect for cozy nights or a flavorful start to any meal.

Ingredients:

• 2 tablespoons butter
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 1 pound mushrooms (button or cremini), sliced
• 2 tablespoons Hungarian paprika
• 1 teaspoon dried thyme
• 2 tablespoons flour
• 4 cups vegetable or chicken broth
• 1 cup milk
• 1/2 cup sour cream
• 2 tablespoons soy sauce
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Melt the butter in a large pot over medium heat. Add the onions and cook until soft and translucent, about 5 minutes.
2. Stir in the garlic and cook for another minute until fragrant.
3. Add the mushrooms and cook until they release their juices and soften, about 8 minutes.
4. Sprinkle the paprika and thyme over the mushrooms, then stir in the flour and cook for 1-2 minutes to remove the raw flour taste.
5. Gradually pour in the broth, stirring constantly. Bring the soup to a simmer and let it cook for 10 minutes, allowing the flavors to meld.
6. Stir in the milk, soy sauce, and sour cream, mixing well. Season with salt and pepper to taste.
7. Simmer for an additional 5 minutes, then garnish with fresh parsley.

This classic Hungarian Mushroom Soup recipe captures the essence of traditional flavors, with paprika and sour cream adding warmth and creaminess. This soup is perfect as a main course with fresh bread or as a comforting appetizer. The earthy mushrooms and rich spices make every spoonful delightful and satisfying.

Hungarian Mushroom Soup with Smoked Paprika and Dill

For an elevated take on Hungarian Mushroom Soup, this version features smoked paprika and fresh dill, adding a layer of depth and fresh flavor to the creamy soup. The smokiness pairs beautifully with earthy mushrooms, while the dill gives it a hint of brightness that lifts every bite.

Ingredients:

• 3 tablespoons butter
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 1 pound mixed mushrooms (button, cremini, shiitake), sliced
• 2 tablespoons smoked Hungarian paprika
• 1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill)
• 2 tablespoons flour
• 4 cups vegetable or chicken broth
• 1/2 cup half-and-half
• 1/2 cup sour cream
• 1 tablespoon lemon juice
• Salt and black pepper to taste
• Fresh dill and chives for garnish

Instructions:

1. In a large pot, melt the butter over medium heat. Add the onion and cook until it softens, about 5 minutes.
2. Add the garlic and cook for another minute. Stir in the mushrooms and cook until they release moisture and brown slightly, about 10 minutes.
3. Sprinkle the smoked paprika and dill over the mushrooms, stirring to combine. Add the flour and cook for 1-2 minutes to remove the raw taste.
4. Gradually pour in the broth, stirring well. Bring the soup to a gentle simmer and cook for 15 minutes, allowing flavors to develop.
5. Add the half-and-half, sour cream, and lemon juice, stirring until smooth. Season with salt and pepper to taste.
6. Simmer for an additional 5 minutes, then garnish with fresh dill and chives.

This smoky, herby twist on Hungarian Mushroom Soup brings in the boldness of smoked paprika and the freshness of dill, creating a soup that’s both complex and comforting. The lemon juice adds a subtle brightness, balancing the creaminess and enhancing the mushroom flavors. Serve it warm for a truly memorable soup experience.

Hungarian Mushroom and Wild Rice Soup

In this variation, wild rice adds heartiness and texture to the classic Hungarian Mushroom Soup, making it ideal for a satisfying meal. The mushrooms and rice create a beautiful contrast, while the classic Hungarian spices and sour cream bring the comforting flavors forward, perfect for a wholesome bowl of warmth.

Ingredients:

• 3 tablespoons olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 pound mushrooms (button or cremini), sliced
• 1 cup cooked wild rice
• 1 tablespoon Hungarian paprika
• 1 teaspoon dried thyme
• 2 tablespoons flour
• 4 cups chicken or vegetable broth
• 1 cup whole milk
• 1/2 cup sour cream
• Salt and black pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the onion and cook until softened, about 5 minutes.
2. Stir in the garlic and cook for an additional minute. Add the mushrooms, cooking until they soften and begin to brown, about 8-10 minutes.
3. Sprinkle the paprika and thyme over the mushrooms. Stir in the flour and cook for another minute to incorporate.
4. Slowly add the broth while stirring to avoid lumps. Bring the soup to a gentle simmer, then stir in the wild rice. Let cook for 10 minutes to allow the flavors to meld.
5. Add the milk and sour cream, stirring until smooth. Season with salt and pepper as needed.
6. Simmer for an additional 5 minutes, then garnish with fresh parsley before serving.

This Hungarian Mushroom and Wild Rice Soup is hearty, with the wild rice adding a delightful chewiness that complements the earthy mushrooms. The traditional Hungarian spices and sour cream bring balance to this filling soup, perfect for colder days when you need a comforting meal. It’s delicious with a slice of crusty bread for an even more satisfying experience.

Creamy Hungarian Mushroom Soup with Caramelized Onions

This version of Hungarian Mushroom Soup adds a rich depth of flavor with caramelized onions, which bring a sweet and savory contrast to the earthy mushrooms. The soup remains creamy and comforting, with the addition of sour cream and a touch of Hungarian paprika, making it perfect for any season.

Ingredients:

• 3 tablespoons butter
• 1 large onion, thinly sliced
• 1 tablespoon olive oil
• 1 pound mushrooms (button, cremini, or portobello), sliced
• 2 cloves garlic, minced
• 2 tablespoons Hungarian paprika
• 1 teaspoon dried oregano
• 2 tablespoons flour
• 4 cups vegetable or chicken broth
• 1/2 cup heavy cream
• 1/2 cup sour cream
• Salt and black pepper to taste
• Fresh parsley for garnish

Instructions:

1. In a large pot, heat 1 tablespoon of butter and olive oil over medium heat. Add the sliced onion and cook, stirring occasionally, until the onions become soft and caramelized, about 15 minutes. Remove from the pot and set aside.
2. In the same pot, add the remaining butter and sauté the garlic for 1 minute. Add the mushrooms and cook until they release their moisture and become tender, about 10 minutes.
3. Sprinkle the paprika and oregano over the mushrooms and stir to coat evenly. Add the flour and cook for another 2 minutes to eliminate the raw flour taste.
4. Slowly pour in the broth, stirring constantly to prevent lumps. Bring the soup to a simmer and cook for 10 minutes, allowing the flavors to combine.
5. Stir in the cream and sour cream, mixing until smooth. Season with salt and pepper.
6. Return the caramelized onions to the soup, stir, and simmer for an additional 5 minutes.
7. Garnish with fresh parsley and serve warm.

The sweetness of the caramelized onions enhances the savory depth of this Hungarian Mushroom Soup, creating a beautiful balance of flavors. The richness of the sour cream and heavy cream make the soup extra creamy and comforting. This recipe is perfect for a hearty lunch or a satisfying dinner on a cool evening.

Spicy Hungarian Mushroom Soup with Jalapeños

This spicy variation of Hungarian Mushroom Soup introduces a bold kick with the addition of fresh jalapeños. The heat from the peppers pairs wonderfully with the smoky Hungarian paprika and creamy sour cream, creating a flavorful and slightly fiery twist on the classic recipe.

Ingredients:

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 pound mixed mushrooms (button, shiitake, cremini), sliced
• 1 fresh jalapeño, seeds removed and finely chopped
• 2 tablespoons Hungarian paprika
• 1/2 teaspoon ground cumin
• 2 tablespoons flour
• 4 cups vegetable or chicken broth
• 1/2 cup heavy cream
• 1/4 cup sour cream
• Salt and black pepper to taste
• Chopped cilantro for garnish

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
2. Add the garlic and jalapeño, and sauté for 1-2 minutes until fragrant.
3. Stir in the mushrooms and cook until they release their moisture and start to brown, about 8-10 minutes.
4. Sprinkle the paprika and cumin over the mushrooms, then add the flour and cook for 2 minutes to form a roux.
5. Slowly pour in the broth, stirring constantly to avoid lumps. Bring the soup to a simmer and cook for 10 minutes, letting the flavors meld together.
6. Stir in the heavy cream and sour cream, and season with salt and pepper.
7. Simmer for an additional 5 minutes, then garnish with fresh chopped cilantro before serving.

The addition of jalapeños takes this Hungarian Mushroom Soup to a new level, infusing it with a spicy kick that balances beautifully with the richness of the cream. The smokiness from the paprika and the creaminess from the sour cream offer the perfect contrast to the heat. This recipe is perfect for those who love a little spice with their comfort food.

Hungarian Mushroom Soup with Bacon and Sage

This Hungarian Mushroom Soup incorporates crispy bacon and fresh sage for an added layer of flavor. The smoky, salty bacon pairs beautifully with the earthy mushrooms and creamy broth, while the sage adds a touch of herbal warmth, making it an irresistible, hearty dish.

Ingredients:

• 4 strips bacon, chopped
• 2 tablespoons butter
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 pound mushrooms (button or cremini), sliced
• 2 tablespoons Hungarian paprika
• 1 teaspoon fresh sage, chopped (or 1/2 teaspoon dried sage)
• 2 tablespoons flour
• 4 cups vegetable or chicken broth
• 1/2 cup heavy cream
• 1/4 cup sour cream
• Salt and black pepper to taste
• Fresh thyme for garnish

Instructions:

1. In a large pot, cook the bacon over medium heat until crispy, about 5-7 minutes. Remove from the pot and set aside on a paper towel to drain.
2. In the same pot, melt the butter. Add the diced onion and cook until softened and translucent, about 5 minutes.
3. Add the garlic and cook for another minute. Stir in the mushrooms and cook until they soften and release their juices, about 8-10 minutes.
4. Sprinkle the paprika and sage over the mushrooms and stir to combine. Add the flour and cook for another minute to thicken.
5. Slowly add the broth, stirring constantly. Bring the soup to a simmer and cook for 10 minutes.
6. Stir in the heavy cream and sour cream, and season with salt and pepper.
7. Simmer for an additional 5 minutes. Before serving, stir in the crispy bacon pieces.
8. Garnish with fresh thyme and serve hot.

The crispy bacon and fragrant sage elevate this Hungarian Mushroom Soup, adding savory, crispy texture and herbal notes to the rich and creamy base. This version is hearty enough to be a meal on its own or could be served as a starter. It’s a perfect balance of smoky, creamy, and herby flavors, making every spoonful satisfying and delicious.

Hungarian Mushroom Soup with White Wine and Thyme

This Hungarian Mushroom Soup version incorporates white wine, which adds a delicate acidity and complexity to the rich, earthy mushrooms. Combined with fresh thyme and the signature smoky paprika, the result is a light yet flavorful soup that feels refined but still comforting.

Ingredients:

• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 pound mixed mushrooms (button, shiitake, or cremini), sliced
• 1/2 cup dry white wine
• 2 tablespoons Hungarian paprika
• 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
• 2 tablespoons flour
• 4 cups vegetable or chicken broth
• 1/2 cup heavy cream
• 1/4 cup sour cream
• Salt and black pepper to taste
• Fresh thyme sprigs for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the diced onion and cook, stirring frequently, until softened and translucent, about 5 minutes.
2. Add the garlic and cook for another minute until fragrant.
3. Stir in the sliced mushrooms and cook for about 8 minutes, until the mushrooms release their juices and soften.
4. Pour in the white wine, scraping the bottom of the pot to release any browned bits. Allow the wine to cook off, about 2-3 minutes.
5. Sprinkle in the paprika and thyme, then add the flour and cook for another 1-2 minutes to form a roux.
6. Gradually add the broth, stirring constantly. Bring the soup to a simmer and cook for 10-12 minutes to let the flavors meld.
7. Stir in the heavy cream and sour cream, mixing until smooth. Season with salt and pepper.
8. Simmer for an additional 5 minutes, then garnish with fresh thyme sprigs.

The addition of white wine to this Hungarian Mushroom Soup creates a light acidity that beautifully balances the richness of the cream and the earthy mushrooms. The fresh thyme adds a fragrant, herbal note, enhancing the depth of flavor. This version is perfect for a special dinner or when you want a refined take on a comforting classic.

Hungarian Mushroom Soup with Coconut Milk and Lime

For a dairy-free, lighter twist on the traditional Hungarian Mushroom Soup, this recipe incorporates coconut milk for creaminess and a touch of lime to add brightness and balance. The coconut milk provides a rich, velvety texture, while the lime enhances the natural earthiness of the mushrooms, creating a unique and refreshing version of this Hungarian classic.

Ingredients:

• 2 tablespoons coconut oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 pound mushrooms (button or cremini), sliced
• 1 tablespoon Hungarian paprika
• 1/2 teaspoon ground turmeric
• 2 tablespoons flour (or cornstarch for a gluten-free option)
• 4 cups vegetable broth
• 1 can (13.5 oz) coconut milk
• Juice of 1 lime
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat coconut oil in a large pot over medium heat. Add the chopped onion and cook until soft and translucent, about 5 minutes.
2. Add the garlic and cook for another minute until fragrant.
3. Stir in the sliced mushrooms and cook until softened and browned, about 8-10 minutes.
4. Sprinkle the paprika and turmeric over the mushrooms, stirring to coat evenly. Add the flour and cook for 2 minutes to remove the raw flour taste.
5. Gradually add the vegetable broth, stirring constantly to avoid lumps. Bring the soup to a simmer and cook for 10 minutes.
6. Stir in the coconut milk and bring back to a simmer. Cook for another 5-7 minutes until the soup thickens slightly.
7. Add the lime juice, salt, and pepper, adjusting the seasoning to taste.
8. Garnish with fresh cilantro before serving.

This Hungarian Mushroom Soup with coconut milk and lime offers a delightful twist on the original recipe. The coconut milk provides a creamy richness without dairy, and the lime juice brightens the earthy flavors of the mushrooms, adding a refreshing contrast. It’s a perfect choice for those seeking a lighter, vegan-friendly version of this comforting soup.

Hungarian Mushroom Soup with Potatoes and Carrots

In this hearty version of Hungarian Mushroom Soup, the addition of potatoes and carrots makes it more filling, transforming it into a complete meal. The creamy, rich broth perfectly complements the tender vegetables and earthy mushrooms, while the signature Hungarian paprika adds a burst of flavor.

Ingredients:

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 pound mushrooms (button or cremini), sliced
• 2 large potatoes, peeled and diced
• 2 carrots, peeled and sliced
• 2 tablespoons Hungarian paprika
• 1 teaspoon dried thyme
• 2 tablespoons flour
• 4 cups vegetable or chicken broth
• 1/2 cup heavy cream
• Salt and black pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
2. Add the garlic and cook for another minute until fragrant.
3. Stir in the mushrooms and cook for 8-10 minutes, until they release their moisture and begin to brown.
4. Add the diced potatoes and sliced carrots to the pot, followed by the paprika and thyme. Stir to coat evenly and cook for another 2 minutes.
5. Sprinkle in the flour and cook for 1-2 minutes to form a roux.
6. Slowly add the broth, stirring to prevent lumps. Bring the soup to a simmer and cook for 15-20 minutes, or until the potatoes and carrots are tender.
7. Stir in the heavy cream and season with salt and pepper.
8. Simmer for an additional 5 minutes, then garnish with fresh parsley before serving.

This Hungarian Mushroom Soup with potatoes and carrots is a perfect comfort food that doubles as a filling meal. The addition of vegetables adds texture and heartiness, while the rich broth and creamy finish make it incredibly satisfying. This soup is ideal for a family dinner or when you need a substantial dish that still offers the classic flavors of Hungarian cuisine.

Hungarian Mushroom Soup with Smoked Sausage and Bell Peppers

This Hungarian Mushroom Soup features a savory twist with the addition of smoked sausage and bell peppers. The sausage adds a rich, smoky flavor, while the bell peppers contribute a subtle sweetness and color. Combined with the earthy mushrooms and a generous amount of paprika, this version offers a heartier and more robust take on the classic soup.

Ingredients:

• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 bell pepper (red or green), chopped
• 1 pound mushrooms (button or cremini), sliced
• 1 smoked sausage link, sliced into thin rounds
• 2 tablespoons Hungarian paprika
• 1/2 teaspoon ground caraway seeds (optional, for extra depth)
• 2 tablespoons flour
• 4 cups vegetable or chicken broth
• 1/2 cup sour cream
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the diced onion and cook until softened, about 5 minutes.
2. Add the garlic and bell pepper and cook for another 2-3 minutes, until the pepper softens.
3. Stir in the mushrooms and cook for about 8 minutes until the mushrooms are tender and release their juices.
4. Add the sliced smoked sausage to the pot and cook for another 5 minutes, allowing the sausage to heat through and infuse its smoky flavor into the soup.
5. Sprinkle in the paprika and caraway seeds, then add the flour and cook for 2 minutes to form a roux.
6. Gradually pour in the broth while stirring to prevent lumps. Bring the soup to a simmer and cook for 10-15 minutes, allowing the flavors to meld.
7. Stir in the sour cream and season with salt and pepper.
8. Simmer for an additional 5 minutes and garnish with fresh parsley before serving.

The smoked sausage in this Hungarian Mushroom Soup brings a rich, savory depth to the dish, while the bell peppers offer a slight sweetness that balances the smoky flavors. The paprika and caraway seeds tie everything together, creating a hearty and flavorful soup. This version is perfect for those who enjoy a bit of meat and extra depth in their soups.

Hungarian Mushroom Soup with Sweet Corn and Cream Cheese

This unique take on Hungarian Mushroom Soup incorporates sweet corn and cream cheese, creating a delightful combination of creamy richness and natural sweetness. The corn adds a fresh, light texture to the soup, and the cream cheese gives it a smooth, velvety consistency without being overly heavy.

Ingredients:

• 2 tablespoons butter
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 pound mushrooms (button or cremini), sliced
• 1 cup fresh or frozen corn kernels
• 2 tablespoons Hungarian paprika
• 1 teaspoon ground thyme
• 2 tablespoons flour
• 4 cups vegetable or chicken broth
• 4 oz cream cheese, softened
• Salt and black pepper to taste
• Fresh chives for garnish

Instructions:

1. Melt butter in a large pot over medium heat. Add the onion and cook until softened and translucent, about 5 minutes.
2. Add the garlic and cook for another minute until fragrant.
3. Stir in the mushrooms and cook until tender and browned, about 8-10 minutes.
4. Add the corn kernels, paprika, and thyme, stirring to combine. Cook for an additional 2-3 minutes.
5. Sprinkle in the flour and cook for 2 minutes to create a roux.
6. Slowly add the broth, stirring continuously to avoid lumps. Bring to a simmer and cook for 10 minutes.
7. Add the softened cream cheese and stir until fully incorporated, making the soup creamy and smooth.
8. Season with salt and pepper to taste, and garnish with fresh chives before serving.

The sweet corn and cream cheese bring a unique texture and a rich, smooth finish to this Hungarian Mushroom Soup. The corn adds a burst of sweetness that complements the earthy mushrooms and smoky paprika, while the cream cheese provides a velvety consistency. This soup is a great choice for those who enjoy a balance of creamy and sweet flavors in their savory dishes.

Hungarian Mushroom Soup with Spinach and Dill

In this refreshing and vibrant version of Hungarian Mushroom Soup, spinach and dill are added to create a green, herbaceous layer of flavor. The spinach adds a nutritional boost, while the dill enhances the soup’s aroma and gives it a bright, fresh flavor. This lighter, more herb-forward take on the classic soup is perfect for spring or as a refreshing option for a lighter meal.

Ingredients:

• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 pound mushrooms (button or cremini), sliced
• 3 cups fresh spinach, roughly chopped
• 1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill)
• 2 tablespoons Hungarian paprika
• 1 teaspoon ground coriander
• 2 tablespoons flour
• 4 cups vegetable broth
• 1/2 cup heavy cream
• Salt and pepper to taste
• Fresh dill and lemon wedges for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the diced onion and cook until softened, about 5 minutes.
2. Add the garlic and cook for another minute until fragrant.
3. Stir in the mushrooms and cook until they release their moisture and begin to brown, about 8-10 minutes.
4. Add the fresh spinach and chopped dill, cooking until the spinach wilts, about 3 minutes.
5. Sprinkle in the paprika, coriander, and flour, stirring to coat the ingredients evenly. Cook for 2 minutes to form a roux.
6. Gradually add the vegetable broth while stirring to prevent lumps. Bring to a simmer and cook for 10-15 minutes.
7. Stir in the heavy cream and season with salt and pepper.
8. Simmer for an additional 5 minutes, then garnish with fresh dill and a squeeze of lemon juice before serving.

The combination of spinach and dill in this Hungarian Mushroom Soup offers a fresh and aromatic twist on the classic recipe. The dill adds a tangy, herbal flavor, while the spinach provides vibrant color and extra nutrients. The creamy broth brings everything together, making this soup a perfect choice for those looking for a lighter, herb-filled version of the Hungarian classic.

Hungarian Mushroom Soup with Bacon and Leeks

In this hearty and flavorful version of Hungarian Mushroom Soup, crispy bacon and leeks add an extra layer of savory richness and depth. The bacon lends a smoky crunch, while the leeks contribute a mild, onion-like sweetness. Together with the mushrooms and paprika, this soup is a perfect balance of textures and tastes, making it a great option for a filling and satisfying meal.

Ingredients:

• 4 slices of bacon, chopped
• 1 tablespoon olive oil
• 1 medium leek, cleaned and thinly sliced
• 2 cloves garlic, minced
• 1 pound mushrooms (button or cremini), sliced
• 2 tablespoons Hungarian paprika
• 1/2 teaspoon dried thyme
• 2 tablespoons flour
• 4 cups chicken or vegetable broth
• 1/2 cup sour cream
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. In a large pot, cook the chopped bacon over medium heat until crispy, about 5-7 minutes. Remove the bacon and set it aside, leaving the rendered bacon fat in the pot.
2. Add the olive oil to the pot with the bacon fat, then stir in the leek and cook for 3-4 minutes until softened.
3. Add the garlic and cook for another minute until fragrant.
4. Stir in the sliced mushrooms and cook until they release their moisture and become tender, about 8-10 minutes.
5. Sprinkle in the paprika and thyme, and cook for 2 minutes, stirring to coat the mushrooms evenly.
6. Add the flour and stir to form a roux. Cook for another 2 minutes.
7. Gradually add the broth, stirring constantly to prevent lumps. Bring the soup to a simmer and cook for 10-15 minutes, allowing the flavors to meld.
8. Stir in the sour cream and season with salt and pepper.
9. Serve the soup topped with crispy bacon and fresh parsley.

This version of Hungarian Mushroom Soup is elevated by the addition of bacon and leeks, which provide a smoky crunch and sweet, mild flavor, respectively. The richness of the bacon fat, combined with the creamy texture from the sour cream, makes this soup indulgent and satisfying. It’s the perfect dish for those who want to add a bit of decadence to the classic.

Hungarian Mushroom Soup with Roasted Red Peppers and Gouda

This variation of Hungarian Mushroom Soup incorporates roasted red peppers and gouda cheese, adding a smoky-sweet depth and creamy richness to the dish. The roasted peppers provide a subtle sweetness that balances the earthy mushrooms, while the gouda melts into the soup, creating a smooth, cheesy texture. The combination of these ingredients makes for a comforting and flavorful twist on the classic soup.

Ingredients:

• 2 roasted red bell peppers, peeled and chopped
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 pound mushrooms (button or cremini), sliced
• 2 tablespoons Hungarian paprika
• 1/2 teaspoon ground cumin
• 2 tablespoons flour
• 4 cups vegetable broth
• 1/2 cup heavy cream
• 1/2 cup gouda cheese, shredded
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and cook until soft and translucent, about 5 minutes.
2. Add the garlic and cook for another minute until fragrant.
3. Stir in the sliced mushrooms and cook for 8-10 minutes until the mushrooms release their moisture and become tender.
4. Add the roasted red peppers, paprika, and cumin, and cook for another 2 minutes.
5. Sprinkle in the flour and stir to create a roux. Cook for 2 minutes to eliminate the raw flour taste.
6. Gradually add the vegetable broth, stirring constantly to avoid lumps. Bring to a simmer and cook for 10 minutes.
7. Stir in the heavy cream and gouda cheese, and cook for another 5 minutes, allowing the cheese to melt into the soup.
8. Season with salt and pepper to taste and garnish with fresh basil before serving.

Roasted red peppers and gouda cheese take this Hungarian Mushroom Soup to the next level, adding smoky sweetness and creamy richness. The gouda gives the soup a velvety, indulgent texture, making it an irresistible choice for cheese lovers. This is a perfect variation for anyone looking for a soup that combines both comforting and gourmet flavors.

Hungarian Mushroom Soup with Sweet Potato and Coconut Milk

This dairy-free and vegetarian version of Hungarian Mushroom Soup includes sweet potatoes and coconut milk, creating a creamy yet healthy twist on the classic dish. The sweet potatoes add natural sweetness and a smooth texture, while the coconut milk provides a rich, creamy base without the need for dairy. This version is perfect for those with dietary restrictions or anyone looking for a lighter, yet satisfying, take on the traditional soup.

Ingredients:

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 pound mushrooms (button or cremini), sliced
• 1 large sweet potato, peeled and diced
• 2 tablespoons Hungarian paprika
• 1 teaspoon ground cumin
• 2 tablespoons flour (optional for thickening)
• 4 cups vegetable broth
• 1 can (14 oz) coconut milk
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and cook for 5 minutes until softened.
2. Add the garlic and cook for another minute until fragrant.
3. Stir in the sliced mushrooms and cook for 8-10 minutes until they release their moisture and soften.
4. Add the diced sweet potato, paprika, and cumin, and cook for 5 minutes, stirring occasionally.
5. Sprinkle in the flour (if using) and stir to form a roux. Cook for 2 minutes to eliminate the raw flour taste.
6. Gradually add the vegetable broth while stirring to prevent lumps. Bring the soup to a simmer and cook for 15-20 minutes, until the sweet potatoes are tender.
7. Stir in the coconut milk and cook for another 5 minutes. If the soup is too thick, add more vegetable broth to reach the desired consistency.
8. Season with salt and pepper to taste, and garnish with fresh cilantro before serving.

This version of Hungarian Mushroom Soup is a lighter, dairy-free alternative that doesn’t sacrifice flavor. The sweet potato provides natural sweetness and creaminess, while the coconut milk gives the soup a rich texture. This is a great option for anyone looking for a nourishing, plant-based soup with a unique twist on the traditional Hungarian flavors.

Note: More recipes are coming soon!