Bring home a taste of the East with this delicious Golden Hungarian Mushroom Soup recipe. A warmly spiced bowl of comfort.
This intensely tasty soup is flavored with mushrooms, paprika and finished off with sour cream to make it super silky. Ready in under 30 minutes too!
Soups are kind of my signature dishes, I am famous for them among my friends and family. After serving my Chicken Stroganoff for a dinner party a friend said the sauce was so good, she’d eat it as a soup! That was what inspired this recipe and I know you’re going to love it!
Want to make this recipe in a slow cooker? See the recipe card for instructions.
Why This Recipe Works
- Adding white vinegar and dried mustard gives this soup a wonderful kick of flavor without being too overpowering.
- Brown mushrooms flavor this soup perfectly.
- Adding sour cream gives this soup a decadent silky texture.
How To Make Golden Hungarian Mushroom Soup
- Saute onion until translucent.
- Add sliced mushrooms and cook through.
- Stir in flour, mustard powder and garlic.
- Pour in stock, sherry, vinegar, paprika, salt and pepper. Bring to a simmer.
- Add the sour cream and parsley.
- Serve and enjoy!
Ingredient Notes & Substitutions
- Mushrooms: Use good mushrooms. They’re the star of the show, so pick mushrooms with plenty of flavor. I use brown mushrooms like cremini, baby bella or chestnut mushrooms because they are rich in flavor, but regular white button mushrooms will work too.
- Onions: I use yellow onions, but any onion or even shallots will do. Cook with what you like.
- Garlic: use fresh garlic for the best possible flavor. If you must substitute use garlic powder.
- Sherry: Always use the best sherry you can buy. To substitute, you can use white or Marsala wine. You can also leave it out if you prefer not to cook with alcohol.
- Stock: I use chicken stock, but beef will work too. For a vegetarian option, you can also use a mushroom stock. See below for instructions on making your own.
- Paprika: Dried paprika will add a wonderful sweet warmth. Smoked paprika can work, but I would use it sparingly as it can be strong.
- Parsley: I use fresh flat leaf parsley, but use fresh parsley if you can get it. You can also use a little thyme if you prefer a stronger herb flavor.
- Sour cream: Use full fat sour cream, low fat will liquefy when heated. You can substitute with creme fresh.
Making Your Own Mushroom Stock
Soak 1 ounce of dried porcini mushrooms in 2-3 cups of boiled water for 20 minutes, then remove the mushrooms from the water with a slotted spoon and reserve the liquid. Using this will give a really intense mushroom flavor to your soup,
Step By Step Instructions
Heat oil and butter in a pan over medium heat. Using a mixture of butter and oil keeps the butter from burning. A little browning is just fine.
Add the onion, saute until translucent and softened.
Add sliced mushrooms and cook through until the mushrooms have released their moisture, the moisture evaporates, and the mushrooms have browned.
Stir in garlic, and cook another minute.
Add the flour, mustard powder, and paprika. Coat well and cook another minute to cook down the flour.
Slowly pour in the sherry scraping the bottom of the pan. Bring to a boil and cook until the vapors don’t sting the inside of your nose when inhaled (1-2 minutes).
Add the stock, vinegar, salt and pepper. Mix well, bring to a simmer, and cook for around 10 minutes.
Add the sour cream and parsley, stir through until combined.
Taste for seasoning and add salt if needed. Serve and enjoy!
Tips & Variations
- Always check your mushrooms for dirt and soil and clean them by wiping with a damp paper towel.
- Take your time sautéeing mushrooms – let the heat draw out their moisture, and give them some extra color and flavor! This recipe is pretty easy, so a little extra effort will be totally worth your time!
- Don’t use low fat sour cream. Low fat sour cream will liquefy when heated, cutting down on the thickness and richness of the soup.
- Use a mix of different mushrooms, they all have a unique flavor that will bring depth to the soup.
- Make this soup vegetarian by using the vegetable stock instead of chicken stock.
Make ahead and Freezing Instructions
- You can make this soup ahead of time, simply allow to cool, store in an airtight container in the fridge for up to 2 days. Reheat on the stove.
- I would not recommend freezing this soup as it contains sour cream and this tends to curdle and change the texture once frozen.
Other Great Soups
Here are some more soup recipes you will love:
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Let’s Make Golden Hungarian Mushroom Soup
Ingredients
- 1 tbsp butter salted or unsalted
- 1 tbsp olive oil or any vegetable oil
- 1 large onion
- 1½ lbs brown mushrooms sliced
- 2 cloves garlic chopped or minced
- 2 tbsp flour
- 1 tsp mustard powder or Dijon mustard
- 2 tsp paprika
- 1 cup sherry
- 2 cups chicken or vegetable stock
- 1 tbsp white vinegar (or balsamic)
- ¼ cup sour cream
- 2 tbsp flat leaf parsley chopped
- salt and pepper for seasoning.
Instructions
- In a stockpot, melt the butter and oil together over medium heat. Add the onion and saute until translucent.
- Add the sliced mushrooms and saute until cooked through and any liquid has evaporated and mushrooms are browned (about 7 to 9 minutes),
- Add the garlic, and cook another minute.
- Stir in flour, mustard powder and paprika and cook another minute.
- Add the sherry, scrape the bottom of the pan to get all the brown bits that may have stuck to the pan. Raise the heat, bring to a boil and cook a further 2 minutes.
- Stir in stock white vinegar, salt and pepper, again scraping up any browned bits on the bottom of the pan. Bring to a boil, lower the heat, and simmer for around 10 minutes.
- Stir in the sour cream and parsley.
- Taste for seasoning and add more salt as needed. Serve hot.
Slow Cooker Method
- Follow the stovetop instructions up to step 3, where the roux is created with paprika, dill, and flour. Gradually whisk in the chicken stock, ensuring a smooth consistency, and transfer the mixture to the slow cooker.
- Add the mushrooms, milk, soy sauce, salt, and pepper to the slow cooker. Stir to combine. Cover and cook on low for 6–7 hours or high for 3–4 hours, allowing the flavors to meld.
- About 30 minutes before serving, stir in the sour cream. Let the soup heat through on low, ensuring it does not boil. Adjust seasoning as needed and serve warm, garnished with fresh parsley or dill, if desired.
Tips + Notes
- Always check your mushrooms for dirt and soil and clean them by wiping with a damp paper towel.
- Take your time sautéeing mushrooms – let the heat draw out their moisture, and give them some extra color and flavor! This recipe is pretty easy, so a little extra effort will be totally worth your time!
- Don’t use low fat sour cream. Low fat sour cream will liquefy when heated, cutting down on the thickness and richness of the soup.
Gail Upton says
forgot the stars
Erren's Kitchen says
Thank you! ❤️
Gail Upton says
I was in need of golden mushroom soup for a baked pork chop recipe and my local store didn’t have it, so I decided to try your recipe – omg, this is delicious!! If it works out ok in my recipe, I’ll be using this again instead of the canned version. Thanks
Erren's Kitchen says
Love to hear that! Thank you so much for trying it!! 🥰
Erren Hart says
Thank you for leaving a comment about this recipe. Your feedback is appreciated, and I’m glad to hear that you enjoyed it. Please let me know if you have any questions or suggestions for future recipes. Thanks again for trying it out and sharing your thoughts!