Hungarian Mushroom Soup recipe

Hungarian mushroom soup recipe

🍴Servings: 4

🥣Category: Soup, Appetizer

💪Difficulty Level: 3/5 

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This Hungarian mushroom soup is simply heavenly! It is traditionally made with champignon, but we can vary the flavor with any of our favorite mushrooms. This heavenly delicious soup is made with just a few ingredients and the addition of delicious vegetables. And to complete the pleasure, we make butter dumplings to go with it. And what makes this soup Hungarian? The paprika used and the sour cream are the guarantee! It’s time for you to prepare and try this sensational mushroom soup!

What is the key to making Hungarian mushroom soup?

Perhaps it’s the abundance of vegetables, the delicious champignons, or the pleasantly acidic sour cream? Yes, approximately these, or if made with love! Maybe this is the secret to almost every well-prepared dish! Use chicken stock instead of water for even more refined flavors. Season to taste, but make sure to include paprika and marjoram in the mushroom soup, as they determine the basic flavors.

Why is this mushroom soup unique?

It’s distinctiveness lies in the buttered noodles. Making it is pretty simple! Please give it a shot! The soup becomes a pretty low-calorie and nutrient-dense dish when the noodles are removed from the recipe if we want to make it more nutritional. The thickening with sour cream, which gives our soup its supreme silkiness and pleasantly sour flavor, is the other key. To further “turbo” our soup, we must first melt smoked bacon in a small amount of olive oil before beginning to cook the mushrooms and greens.

If we choose not to use champignon when cooking

There are few tastier mushrooms than the Oyster mushroom (Pleurotus ostreatus), and one of my favorites is the Porcini (Boletus edulis). Of course, if we want to achieve more nuanced flavors, we may also combine various fresh and dried mushroom varieties. If you happen to find fresh mushrooms for example in the forest, please have them tested by a professional before using. Avoid taking a chance on mushroom poisoning!

How come soup?

Since ancient times, people have been aware of how soups can help with digestion and arouse the appetite. After consuming a huge bowl of soup, it is evident that the creation of digestive enzymes has begun and that our desire for high-calorie food has significantly decreased. Given that most soups are made with vegetables, they are rich in fiber. Thus, it swiftly satiates the stomach, enhances digestion, and cleans the intestines. By the way, it’s critical for everyone to drink enough water. The amount of fluids required varies depending on the person, but we already need less water by eating a bowl of soup.


    • 2 carrots
    • 1 parsley root
    • 250 g champignon 
    • 1 large onion
    • 1 tbsp marjoram
    • 1 tsp ground black pepper
    • 1 tbsp paprika powder
    • 2 tbsp butter
    • 8 cups of broth or water
    • salt
  •  Buttered noodles:
    • 4 tbsp plain flour
    • 1 egg
    • 1/4 tsp salt
    • 1 tbsp melted butter
  • Thickening:
    • 1 cup sour cream
    • 1 tbsp plain flour


  1. Cut the carrots, parsley root and mushrooms into thin slices. Finely chop the onion.
  2. Melt the butter and sauté the onion for 4-5 minutes. Add mushrooms, continue to simmer. After a few minutes add vegetables and sauté thoroughly.
  3. Stir with paprika and pour on the broth. Season with black pepper, marjoram and salt. Cook until vegetables and mushrooms are tender.
  4. Thicken the soup with mixture of sour cream, flour, and a ladle of hot soup.
  5. Prepare the buttered noodles: mix the flour, egg, and salt with melted butter. Cut little noodles with a spoon into the soup.
  6. Cook for 5 minutes and serve.

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