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!
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.
Don’t salt the mushrooms until they have cooked as the salt will draw out extra moisture, making it difficult to brown them.
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.
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.
Don says
A wonderful recipe, but the Nutrition information is way off, 251 kcal is 251,000 calories. That is more than 100 times the recommended daily calories for an adult male. Maybe it should be 251 cal, not Kcal( which means kilocalories.)
one kilocalory equals 1000 calories.
Erren Hart says
Thanks, Don! I had my technical team look into this, and we fixed all of our recipe cards to show only calories without the kcal measurement. I appreciate you letting me know and I’m glad to hear you enjoyed the recipe!
Micky says
This is the best mushroom soup I’ve ever had!
Erren Hart says
Thank you for trying out our recipe and for taking the time to leave a review! We’re so glad you enjoyed it. If there’s anything we can do to improve your experience with Erren’s Kitchen, please don’t hesitate to let us know.
Maralyn says
Thank you, Erren, for this delicious recipe! I’m a big fan of soups, and this one is a real winner. The flavors are so complex and rich – it’s pure indulgence in a bowl. I’ll definitely be making this one again soon!
Erren Hart says
I’m so glad to hear it! Thank you for trying out this recipe and for leaving such a positive review. We’re glad you enjoyed it and hope you’ll come back again soon!
Erren Hart says
I love to hear that! Thanks for stopping by and sharing!!
Shelley says
Delicious and easy!
Thank you!
Erren Hart says
I’m so glad to hear you enjoyed it so much! Thank you for taking the time to let me know! 🙂
Erren Hart says
So glad you enjoyed it!
Erren Hart says
Lovely to hear! Thanks for the terrific feedback!
George says
Such a delicious soup, really easy and such a different taste! Will be making this again!
Erren Hart says
Yay! Thanks for sharing your success!
Erren Hart says
Yay! So great to hear, Helen!
Nick says
You did it again… great new soup … easy
Erren's Kitchen says
Thank you for stopping by to let me know, glad you like it 🙂