Hungarian Creamy Mushroom & Paprika Soup

by

(Hearty, Rustic & Melt-in-Your-Mouth Comfort)

This soup is a classic Eastern European–style dish, famous for its deep paprika flavor, tender mushrooms, silky broth, and a generous dollop of sour cream on top. It’s simple ingredients turned into something magical.

INGREDIENTS (Serves 4–6)

Soup Base

  • 500 g (1 lb) mushrooms, sliced (button or cremini)
  • 1 medium onion, finely chopped
  • 2 carrots, sliced into rounds
  • 2 cloves garlic, minced
  • 2 tbsp butter
  • 1 tbsp olive oil

Flavor Builders

  • 2 tbsp sweet paprika (Hungarian paprika if possible)
  • ½ tsp smoked paprika (optional but amazing)
  • ½ tsp black pepper
  • 1 tsp salt (adjust to taste)
  • 1 tbsp tomato paste

Liquids & Creaminess

  • 4 cups (1 liter) vegetable or chicken broth
  • 1 cup milk or light cream
  • ½ cup sour cream (plus extra for serving)

Thickening (Optional but Traditional)

  • 1 tbsp flour

Finishing Touch

  • 2 tbsp fresh parsley, chopped
  • Crusty bread or baguette for serving

STEP-BY-STEP INSTRUCTIONS

Build the Flavor Base

In a large pot over medium heat, add butter and olive oil.
Once melted, add the onion and carrots.
Cook for 5–7 minutes until soft and lightly golden.

Add Mushrooms

Add the sliced mushrooms and cook for 8–10 minutes, stirring often.
They’ll release water, then shrink and turn beautifully golden.

garlic & Paprika Magic

Add garlic, cook for 30 seconds.
Lower the heat slightly and stir in:

  • Sweet paprika
  • Smoked paprika
  • Black pepper
  • Tomato paste Don’t burn the paprika — stir quickly!

Thicken (Optional Step)

Sprinkle in the flour, stir well, and cook for 1 minute to remove raw taste.

Simmer

Slowly pour in the broth, stirring constantly.
Bring to a gentle simmer and cook for 15 minutes.

Creamy Finish

Lower the heat. Add milk or cream.
In a bowl, mix sour cream with a ladle of hot soup, then stir it back into the pot (this prevents curdling).

Simmer gently for 5 more minutes.

Taste & Finish

Adjust salt if needed.
Stir in fresh parsley.

TO SERVE

  • Ladle into bowls
  • Add a big spoon of sour cream on top
  • Sprinkle parsley
  • Serve with warm crusty bread

WHY THIS SOUP IS SO GOOD

  • Deep, smoky paprika flavor
  • Rich yet comforting creaminess
  • Mushrooms give a meaty, satisfying bite
  • Perfect for cold days or cozy dinners

VARIATIONS

  • Protein boost: Add shredded chicken or beef slices
  • Vegetarian deluxe: Use mushroom broth
  • Spicy version: Add a pinch of chili flakes
  • Extra creamy: Use heavy cream instead of milk

FINAL THOUGHT

This is the kind of soup that tastes even better the next day, warms your soul, and makes everyone ask for seconds. Simple, rustic, and absolutely unforgettable

If you want:

  • a slow-cooker version
  • a diet/light version
  • or another BIG recipe like this

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