Hungarian mushroom soup is a warm and comforting dish, perfect for chilly days. It’s packed with earthy mushrooms and a creamy broth that makes it feel like a hug in a bowl.
This recipe tackles issues like blandness and a lack of creaminess often found in traditional Hungarian mushroom soup, offering rich flavor and comfort.
I remember the first time I attempted this recipe. I was in a rush to prepare dinner when unexpected guests arrived. I ended up burning the onions a bit and nearly decided to give up. Thankfully, I pressed on! The aroma of the paprika and mushrooms filled my kitchen, making it worth all the effort.
This soup cooks up in just 45 minutes, which is great for a busy weeknight. With simple ingredients and easy steps, it’s a solid recipe that yields delicious results, even if you hit a few bumps along the way.
If you like soups that are easy to whip up, check out my recipe for Sausage and Potato Soup. You’ll want to try that one, too!
Table of contents
Why You Will Love This Recipe
- Rich and Savory Flavor , The heart of this soup lies in the blend of cremini mushrooms and Hungarian paprika, providing that earthy and slightly sweet taste that defines authentic Hungarian cuisine.
- Creamy Texture , With the addition of milk and sour cream, the soup achieves a satisfying creaminess that makes each spoonful feel luxurious and comforting, creating a hearty meal.
- Quick to Prepare , In just 45 minutes, you can whip up this delightful dish. Perfect for busy weeknights, it offers a warm, hearty meal without extensive effort.
- Customizable and Versatile , This soup easily accommodates different dietary needs. You can swap in vegetable broth for a vegetarian version or try various mushrooms based on your preferences for a unique twist each time.
Delicious Hungarian Mushroom Soup Recipe
- Prep Time: 60 minutes
- Cool Time: See notes
- Cook Time: 25 minutes
- Total Time: 9 hours
- Yield: 24 cakes 1x
- Category: Appetizer
- Method: Frying
- Cuisine: American
- Diet: Vegetarian
Description
Vegetarian lion’s mane ‘crab’ cakes that mimic seafood texture, fried until crispy and served with a dill-garlic aioli.
Ingredients
Scale
- Main Ingredients
- 1 pound (450 g) lion’s mane mushrooms, shredded
- 1 medium onion, finely diced
- 1 small red pepper, finely diced
- 1/4 cup (60 ml) olive oil, plus 2 tablespoons (30 ml) for cooking
- 3 eggs
- 1/2 cup (120 ml) Kewpie mayo
- 2 tablespoons (30 ml) Worcestershire sauce
- 2 tablespoons (30 ml) freshly squeezed lemon juice
- 1/2 cup (60 g) panko crumbs for filling
- 1 1/2 cups (180 g) panko crumbs for breading
- 2 stalks spring onion, chopped
- 1 tablespoon (15 g) Old Bay seasoning
- 1 tablespoon (15 g) fresh Italian parsley, roughly chopped
- 11/2 teaspoon (5 g) salt
- 1/21/2 teaspoon (2.5 g) pepper
- 1/4 cup (30 g) all-purpose flour
- 2 tablespoons (15 g) all-purpose flour
- Seasonings / Secondary Ingredients
- 1 clove garlic, minced
- 11/2 teaspoon (5 g) freshly chopped dill
- 1/4 cup (60 ml) sour cream
- Lemon wedges, for garnish (optional)
Instructions
- Step 1: Prepare the Aioli: In a bowl, combine sour cream, minced garlic, freshly chopped dill, and some lemon juice or seasoning as desired. Stir all ingredients thoroughly to create a creamy sauce. Set aside to allow flavors to meld.
- Step 2: Sauté the Vegetables: Heat 1/4 cup (60 ml) olive oil in a skillet over medium-high heat. Add finely diced onion and red pepper. Cook, stirring occasionally, until vegetables are soft and fragrant.
- Step 3: Cook the Lion’s Mane Mushrooms: Add shredded lion’s mane mushrooms to the skillet with vegetables. Stir occasionally, cooking until the mushrooms turn golden and the moisture has evaporated. This ensures a flaky, crab-like texture and improves binding.
- Step 4: Cool and Combine: Transfer the cooked mixture to a bowl and let it cool completely to prevent scrambled eggs. Once cooled, whisk eggs separately until combined and add to the mushroom mixture. Stir in 1/2 cup (60 g) panko crumbs, spring onions, Old Bay seasoning, chopped parsley, Worcestershire sauce, lemon juice, salt, and pepper. Mix well to form a cohesive mixture.
- Step 5: Freeze for Structure: Shape the mixture into cakes, wrap tightly in plastic wrap to prevent freezer burn, and freeze. Freezing helps the cakes hold their shape during cooking. Chill time can vary from a few hours to overnight depending on firmness desired.
- Step 6: Create a Breading Station: Set up three shallow dishes – one with 1/4 cup (30 g) flour, one with 2 tablespoons (15 g) flour, and one with 1 1/2 cups (180 g) panko crumbs. Dredge each cake first in flour, then in beaten egg if reserved, and finally coat with panko crumbs for a crispy exterior.
- Step 7: Fry to Crispy Perfection: Heat 2 tablespoons (30 ml) olive oil in a skillet over medium heat. Cook the breaded cakes for about 3-4 minutes per side until deep golden brown and crispy. Flip halfway through cooking for even browning. If cakes brown too quickly, reduce heat. The internal temperature should reach 165 degrees F for food safety.
- Step 8: Serve with Aioli: Serve the cakes warm, drizzled with prepared aioli or with the sauce on the side. Garnish with lemon wedges if desired.
Notes
- Room Temperature: Store cakes in an airtight container up to 2 days, avoiding humidity and heat exposure.
- Refrigeration: Use airtight container, refrigerate at 4 degrees C, and consume within 4 days.
- Freezing: Individually wrap cakes in plastic wrap, place in freezer bags, and store up to 3 months. Thaw overnight in refrigerator before cooking.
- If cakes fall apart while frying, refrigerate the shaped cakes for 30 minutes beforehand to help them set.
- When mixture feels too wet, add an extra 1/4 cup (30 g) of panko crumbs for better shaping.
- Use a thermometer to confirm doneness; cakes should reach 165 degrees F internally.
- If aioli is too thick, whisk in 1 tablespoon (15 ml) of water at a time to achieve a drizzle-able consistency.
- Flip cakes at 2-3 minute intervals to avoid uneven browning.
- Pair with a fresh arugula salad or a quinoa side dish.
- Serve alongside tangy coleslaw for added crunch.
- Add to grain bowls with roasted vegetables or use as gluten-free wrap filling for hand-held bites.
- Top with lemon garlic aioli or drizzle with spicy sriracha sauce for added flavor.
- For a vegan option, substitute eggs with vegan egg replacer and mayonnaise with plant-based mayo.
- Use gluten-free breadcrumbs in place of panko for gluten-free dietary needs.
- Choose firm, fresh lion’s mane mushrooms with creamy white or beige color for best texture.
- Old Bay seasoning substitutes include a mix of paprika, celery salt, and black pepper.
- Use fresh panko crumbs; stale breadcrumbs negatively affect the texture.
- Fresh Italian parsley adds fresh color and a mild herbal note; dried parsley is not recommended.
Nutrition
- Serving Size: 1 cake
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg
Ingredient Notes
- Button mushrooms: Fresh button mushrooms are a must here for that earthy flavor. Choose firm ones that aren’t slimy or discolored for the best taste.
- Onion: Yellow onions work great as they add sweetness. Make sure they’re firm and have a vibrant skin; those are the freshest!
- Garlic: Fresh garlic is your best friend. Look for cloves that are plump and firm, avoid any that are shriveled, they’ll be bitter!
- Dill: Fresh dill brings a bright, herbaceous flavor. Pick bunches that are vibrant green and not wilted. Dried dill can work too!
- Vegetable broth: A good-quality vegetable broth provides depth. Opt for low-sodium if you’re watching salt levels; it gives you control over seasoning.
- Heavy cream: This adds a rich, velvety texture. For a lighter alternative, you could use half-and-half or a dairy-free cream if needed.
- Paprika: Hungarian paprika enhances flavor and color. Get sweet paprika for that classic taste; it’s essential in achieving the authentic flavor profile.
- Lemon juice: Freshly squeezed lemon juice brightens the soup. Avoid bottled lemon juice if you can; the fresh kind has a more vibrant flavor!
- Button mushrooms: Fresh button mushrooms are a must here for that earthy flavor. Choose firm ones that aren’t slimy or discolored for the best taste.
- Onion: Yellow onions work great as they add sweetness. Make sure they’re firm and have a vibrant skin; those are the freshest!
- Garlic: Fresh garlic is your best friend. Look for cloves that are plump and firm, avoid any that are shriveled, they’ll be bitter!
- Dill: Fresh dill brings a bright, herbaceous flavor. Pick bunches that are vibrant green and not wilted. Dried dill can work too!
- Vegetable broth: A good-quality vegetable broth provides depth. Opt for low-sodium if you’re watching salt levels; it gives you control over seasoning.
- Heavy cream: This adds a rich, velvety texture. For a lighter alternative, you could use half-and-half or a dairy-free cream if needed.
- Paprika: Hungarian paprika enhances flavor and color. Get sweet paprika for that classic taste; it’s essential in achieving the authentic flavor profile.
- Lemon juice: Freshly squeezed lemon juice brightens the soup. Avoid bottled lemon juice if you can; the fresh kind has a more vibrant flavor!
Recipe Tips
- If mushrooms release too much moisture, sauté them over medium-high heat for 7-8 minutes until browned, stirring occasionally to prevent burning.
- If the soup becomes too thick while simmering, add chicken or vegetable broth, ¼ cup at a time, until it reaches your desired consistency.
- For a tangier flavor, stir in 1 additional tablespoon of lemon juice during the last 2 minutes of cooking.
- When adjusting seasoning, taste the soup at the end and add salt, pepper, or ground chili pepper gradually to achieve the right flavor.
- If you want to prevent the sour cream from curdling when added, allow it to warm slightly at room temperature for 5-10 minutes beforehand.
Serving Suggestions
Serve Hungarian mushroom soup with gluten-free crusty bread or a fresh garden salad. I enjoy pairing it with a side of roasted Brussels sprouts or sautéed green beans for extra greens.
Use Hungarian mushroom soup to create a creamy pasta dish or a hearty risotto. Add to a grain bowl with quinoa, spinach, and grilled chicken for a satisfying meal option.
Top with a dollop of dairy-free sour cream or fresh parsley for added freshness. A sprinkle of smoked paprika or a squeeze of lemon can brighten the flavors wonderfully, enhancing the dish.
Recipe variations
- You can use cremini mushrooms as the main ingredient or substitute with bellas or portobello mushrooms for varied texture in Hungarian mushroom soup.
- Add 1 tablespoon Hungarian paprika for authentic flavor, or switch to sweet paprika if you prefer a milder spice level in the soup.
- Either chicken broth or vegetable broth can serve as the base liquid, depending on whether you want a vegetarian or traditional version of Hungarian mushroom soup.
- If using for more servings, double the broth to 6 cups and mushrooms to 3 pounds; cook in batches if needed to maintain proper heat and texture.
Save This Recipe!
How to Store?
To keep your Hungarian mushroom soup fresh and delicious, follow these storage tips:
Room Temperature: Place soup in an airtight container at room temperature up to 6 hours. Avoid leaving out longer to prevent spoilage.
Refrigeration: Store in an airtight container in the refrigerator for up to 4 days. Reheat gently on low heat to preserve texture.
Freezing: Transfer soup into a freezer-safe container or freezer bag and freeze up to 2 months. Thaw in the refrigerator overnight before reheating.
Other Recipes You’ll Love
If you enjoyed this hungarian mushroom soup or any other recipe on my blog, please leave a ⭐ star rating and let me know how it went in the comments below. I appreciate taking time to read about this recipe, thank you!
