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–+ servings
Hungarian Mushroom Soup picked in a spoon

CREAMY HUNGARIAN MUSHROOM SOUP

Gari
Hungarian Mushroom Soup is definitely soul-satisfying, comforting, and healthy. A perfect bowl of soup topped with sauteed mushroom, parsley, and a dollop of sour cream. It is made with onions, mushrooms, dill, soy sauce, and Paprika, and it is filled with rich umami flavor.
4.47 from 13 votes
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Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Soup
Cuisine Hungarian, American
Servings 6 people
Calories 151 kcal

Equipment

Instant Pot

Ingredients
  

Garnish

  • 2 tablespoon Parsley chopped
  • 2-3 tablespoon Lemon Juice
  • 2-3 tablespoon Sour Cream or Greek Yogurt

Instructions
 

HOW TO MAKE IN AN INSTANT POT

  • Press Saute in the Instant Pot. Add butter to the pot and fry the onion until soft & tender for 5 minutes. Then add the mushroom and saute for 10-15 minutes until all the mushroom liquid is absorbed and the mushroom turns dark and caramelized.
    Remove a few caramelized mushrooms to use later for garnish.
  • Then add dried dill leaves, soy sauce, paprika, garlic, salt & peppers, white wine & vegetable stock. Close the lid and cancel saute. Pressure cook at a High-Pressure level for 5 minutes. Once the timer beeps, let the pressure release naturally.
  • In a bowl, add milk and flour. Whisk until the mixture is smooth and free of any lumps.
  • Once the pressure is released, open the lid. Press saute and pour the milk & flour mixture. Simmer it for 5-10 minutes.
  • Lastly, add lemon juice, sour cream/Greek yogurt, and parsley and simmer at low heat for a few more minutes.
    (Note: Cook at a low setting or remove the pot from the heat before adding sour cream or yogurt. Otherwise, it may cuddle).
  • Pour soup in the soup bowl and garnish with some caramelized mushrooms and serve with a slice of crusty bread and enjoy!

HOW TO MAKE IT ON STOVETOP

  • In a big pot, melt the butter at medium heat. Then cook the onions until soft & tender. Then add the sliced mushrooms and garlic, and cook until all the mushroom liquid is absorbed, and the mushroom turns out dark and caramelized.
    Remove a few caramelized mushrooms to use later for garnish.
  • Then add dried dill leaves, soy sauce, paprika, garlic, salt & peppers, white wine & vegetable stock. Close the lid and simmer for 10-15 minutes.
  • In a bowl, add milk and flour. Whisk until the mixture is smooth and free of any lumps. Pour milk & flour mixture into the pot and simmer for 10 minutes, stirring occasionally.
  • Lastly, add lemon juice, sour cream/Greek yogurt, and parsley and simmer at low heat for 5 minutes.
    (Note: Cook at a low setting or remove the pot from the heat before adding sour cream or yogurt. Otherwise, it may cuddle).
  • Pour soup in the soup bowl and garnish with some caramelized mushrooms and serve with a slice of crusty bread and enjoy!

Video

Notes

TIPS TO REMEMBER
  1. Make sure to use good mushrooms. The mushrooms need to be clean and firm. You can choose any mushroom you like; we use Crimino Mushrooms.
  2. Don't hurry when sauteeing the mushrooms. The mushrooms need to be caramelized and dark but not burnt.
  3. Adding fresh parsley and dill will make the soup more flavorful.
  4. You can use cream or milk and flour to make the soup creamy.
  5. Top the soup with a dollop of sour cream; that makes the real difference.
STORAGE
You can store the mushroom soup in the refrigerator for 2-4 days. Or, for a more extended period, you can keep it in the freezer. First, store it in the freezer-safe boxes or containers once the soup is cooled down and at room temperature. Then, freeze the soup in the freezer for 1-2 months.
When reusing the soup, just defrost the soup overnight in the refrigerator. And re-heat the soup as needed.
 
VEGAN: You can make the soup vegan by replacing butter with oil. Also, instead of milk, you can add Oat Milk, Almond Milk, or any other Vegan Milk. Lastly, you can add Vegan Greek Yogurt instead of Sour Cream. 
WHAT TO SERVE SOUP WITH?
You can serve this fantastic mushroom Soup with some crusty bread or winter salad like Beets Salad, Brussel Sprouts, etc. Or you can also do the soup in a bread bowl.
 
 
Nutrition Facts
CREAMY HUNGARIAN MUSHROOM SOUP
Amount per Serving
Calories
 
151
Calories from Fat 72
% Daily Value*
Fat
 
8
g
12
%
Saturated Fat
 
5
g
31
%
Trans Fat
 
0.2
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
2
g
Cholesterol
 
22
mg
7
%
Sodium
 
797
mg
35
%
Potassium
 
436
mg
12
%
Carbohydrates
 
12
g
4
%
Fiber
 
2
g
8
%
Sugar
 
6
g
7
%
Protein
 
5
g
10
%
Vitamin A
 
1737
IU
35
%
Vitamin C
 
7
mg
8
%
Calcium
 
76
mg
8
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Hungarian Mushroom Soup, Soup Recipes, Instant Pot Soup
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