I think the best mushroom soup recipe comes from Hungarian cuisine. It features pieces of mushrooms and small, homemade egg noodles – a real delight! Made with chestnut mushrooms, which are a little more flavourful than white button mushrooms, and a few dried wild mushrooms, you'll get a really wonderful soup.
Hungarian cuisine is known for its bold use of spices like paprika, giving the soup a delicious depth and warmth. The mix of earthy wild mushrooms and flavourful chestnut mushrooms provides even more complexity.
The chunky mushrooms and homemade egg noodles make this soup hearty and satisfying, perfect for a cosy meal.
Jump to:
I prefer brown mushrooms (Agaricus bisporus) for their more pronounced mushroom flavour, which is why I used them in the stuffed mushrooms with cheese and bacon.
Ingredients
For six servings, I will use the following ingredients:
- 500 g Chestnut Mushrooms: These are your main source of earthy, savoury mushroom flavour. They have a slightly firmer texture than white button mushrooms, holding their shape well in the soup.
- 20 g Dried Wild Mushrooms (Soaked): These add incredible depth with their intensely concentrated, woodsy flavour profile. Choose a mix like porcini for the best results.
- One Onion: The base of most soups, onions provide sweetness and aromatic depth as they soften.
- One Red Bell Pepper: A unique addition to Hungarian mushroom soup, this brings a subtle sweetness and a pop of colour to the dish.
For flavourings:
- 1.5 teaspoon Paprika: The heart of Hungarian cuisine! Sweet paprika adds a warm spice and that characteristic reddish hue.
- 1 teaspoon Thyme: A classic herb with an earthy aroma that complements the mushrooms beautifully.
- 2 teaspoon Dried Vegetable Mix: This helps create a well-rounded broth base and likely includes ingredients like onion, carrot, and celery.
- Salt & Pepper: Essential for enhancing all the other flavours.
- Half of Lemon Juice: A squeeze of bright acidity right at the end to lift the flavours of the soup.
- A bunch of Parsley: A sprinkle of fresh parsley provides colour and a vibrant herbal note.
- One Egg and 2.5 tbsp Flour: These create the simple homemade dumplings (sometimes called nokedli) that add a touch of heartiness and comforting texture to the soup.
How to Make the Best Mushroom Soup Recipe?
Preparing the Ingredients
Preparing the ingredients doesn't take much time. I quickly wiped the mushrooms with a damp cloth, removed the stems, and sliced them. There's no need to cut them too thinly – it's nice to have them keep a little firmness after simmering to give them a pleasing bite when you eat the soup.
After soaking the wild mushrooms in warm water to rehydrate them, we'll remove them and chop them if necessary. Don't throw away the soaking water – it's full of flavour and makes a delicious addition to the soup.
Once peeled, I'll finely chop the onions and red peppers. This will help them release all their flavour and become fully integrated into the soup.
Now that we have our ingredients ready, let's get cooking this delicious Hungarian mushroom soup!
Sauté the Vegetables
Heat 50 ml (3 tbsp) of sunflower oil in a soup pot and sauté the chopped onion for about a minute over medium heat, stirring. The onion just needs to soften, not fry.
Add the chopped bell pepper and half a teaspoon of salt, and sauté the vegetables for another minute, stirring occasionally.
Now add the sliced chestnut and wild mushrooms and stir well to combine. Then season with paprika and finely chopped fresh thyme.
I don't sauté the mushrooms to keep them from losing moisture since we'll be adding water. Add two tablespoons of flour, mix, and let it cook briefly in the liquid. This will help thicken the soup slightly.
Boil the Mushroom Soup
Add a little water, about 500 ml first, to dissolve the flour. Then, add another 2.5 L of water. Season with one and half teaspoons of sea salt, a teaspoon of freshly ground pepper, and two teaspoons of vegetable mix for soups. Cook over medium-low heat for about 20 minutes.
Hungarian soups are known for being hearty and substantial, so I'll add some small homemade noodles, a classic tradition.
How to Make the Egg Noodle For Soups?
In a bowl, crack a large, fresh egg and add two and a half tablespoons of wheat flour.
With a fork or a whisk, mix everything well until you get a batter, not very thick but not liquid either. From this batter, we will make these noodles directly in the soup pot.
Using a teaspoon, we'll scoop small portions of the batter and drop them into the soup. The hot water will cause them to swell slightly and float to the surface.
Let the dumplings simmer gently for about five minutes. Then, stir in the juice of half a lemon and a tablespoon of chopped parsley. Your delicious Hungarian mushroom soup is ready to enjoy!
I can't wait to serve you this amazing Hungarian mushroom soup recipe! It's packed with flavour and sure to become a new favourite.
F.A.Q.
Use a mix of mushroom types (cremini, shiitake, oyster, etc.) for greater depth of flavor. Include some dried wild mushrooms (rehydrated) for an umami boost. Beyond paprika and thyme, experiment with a pinch of cayenne for heat, fresh or dried tarragon, or a bay leaf simmered in the broth.
Mushroom soup can definitely be a healthy part of your diet! It's low in calories and fat, perfect for weight management or healthy diets. Mushrooms contain B vitamins, potassium, fibre, and antioxidants. Mushrooms provide some protein, making them a good choice for vegetarian/vegan meals.
Add a pinch of cayenne pepper, smoked paprika, chipotle powder, or a dash of hot sauce. You can also add chopped chives, dill, a bit of fresh tarragon, or a bay leaf simmered in the broth.
How to Store the Hungarian Mushroom Soup?
Let the mushroom soup cool completely at room temperature before storing it in the refrigerator. Transfer the soup to an airtight container or a large glass jar with a tight-fitting lid.
Properly stored Hungarian mushroom soup will last for 3-4 days in the refrigerator.
Reheat the soup over medium heat on the stovetop or in the microwave until heated through.
Notes
If your soup contains sour cream, it's best to add it fresh when you reheat it rather than freezing it within the soup. Sour cream can separate and affect the texture when frozen.
If your soup includes homemade noodles, they may become softer with prolonged storage. Consider adding fresh ones after reheating.
Serving
Serve the mushroom soup hot with a little hot chili on the side, if you like, and a dollop of sour cream or Greek yogurt for added flavour.
The beauty of Hungarian mushroom soup is that it can be as simple or elegant as you like. Choose the serving style that fits your mood and your table!
I believe this is the BEST mushroom soup recipe ever! Try it and see if you agree. If you love it, I have even more delicious Hungarian soup recipes to explore, like:
- Hungarian Green Bean Soup Recipe
- Best Healthy Cauliflower Soup Recipe
- Creamy Kohlrabi Soup Recipe
- Best Green Pea Soup Recipe
- Traditional Hungarian Goulash Recipe
- Best Cabbage Soup Recipe
And don't forget, you can also follow us on our Facebook, Instagram and Pinterest pages to stay up-to-date with our new delicious recipes.
Best Hungarian Mushroom Soup Recipe
Equipment
- 1 chopping board
- 1 Soup Pot
Ingredients
Soup
- 500 g chestnut mushroom
- 1 piece onion medium-size
- 20 g dried wild mushrooms porcini
- 1 piece red bell pepper
- 3 tablespoon sunflower oil
- 2.5 teaspoon sea salt kosher
- 1 teaspoon thyme fresh, chopped
- 2 tablespoon wheat flour
- 1.5 teaspoon sweet paprika Hungarian
- 1 teaspoon ground pepper frshly ground
- 2 teaspoon vegetable mix from soup
- ½ piece lemon juice
- 2 tablespoon parsley chopped
Noodle
- 1 piece egg large
- 2.5 tablespoon wheat flour
Instructions
- Wipe the mushrooms with a damp cloth, remove the stems, and slice them.
- After soaking the wild mushrooms in warm water to rehydrate them, we’ll remove them and chop them if necessary. Finely chop the onions and red peppers.
- Heat the sunflower oil in a soup pot and sauté the chopped onion for about a minute over medium heat, stirring. Add the chopped bell pepper and half a teaspoon of salt, and sauté the vegetables for another minute, stirring occasionally.
- Add the sliced chestnut and wild mushrooms and stir well to combine. Then season with paprika and finely chopped fresh thyme.
- Add two tablespoons of flour, mix, and let it cook briefly in the liquid.
- Pour a little water, about 500 ml first, to dissolve the flour. Then, add another 2.5 l of water. Season with one and half teaspoons of sea salt, a teaspoon of freshly ground pepper, and two teaspoons of vegetable mix for soups. Cook over medium-low heat for about 20 minutes.
- In a bowl, crack a large, fresh egg and add two and a half tablespoons of wheat flour. With a fork or a whisk, mix everything well until you get a batter, not very thick but not liquid either.
- Using a teaspoon, we’ll scoop small portions of the batter and drop them into the soup. Let the dumplings simmer gently for about five minutes.
- Stir in the juice of half a lemon and a tablespoon of chopped parsley.
- Serve the mushroom soup hot with a little hot chili on the side, if you like, and a dollop of sour cream or Greek yogurt for added flavour.
Leave a Reply