Golden Hungarian Mushroom Soup (2024)

• 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.

1. Saute onion until translucent.
2. Add sliced mushrooms and cook through.
3. Stir in flour, mustard powder and garlic.
4. Pour in stock, sherry, vinegar, paprika, salt and pepper. Bring to a simmer.
5. Add the sour cream and parsley.
6. Serve and enjoy!

Ingredient Notes & Substitutions

• Mushrooms: Use good mushrooms. They’rethe star of the show, so pick mushrooms with plenty of flavor.I use brown mushrooms like cremini, baby bellaor 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.

• Always check your mushrooms for dirt and soil and clean them by wiping with a damp paper towel.
• Take your time sautéeingmushrooms – let the heat draw out their moisture, and give them some extra color and flavor!This recipe is pretty easy, soa 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.

• 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:

• Potato Leek Soup
• Red Lentil Soup
• Easy Carrot Soup

Click here to leave a star rating!