Paul & Aunty Judy’s Hungarian Mushroom Soup

Name: Paul & Aunty Judy’s Hungarian Mushroom Soup
Yield: Approximately 6 bowls
Ingredients: 750 g Brown mushrooms, visibly sliced; 150 g Onion, minced very fine; 100 g Carrot, minced very fine; 90 g Red bell pepper, minced very fine; 120 g Ripe tomato, finely chopped; 10 g Garlic, minced; to taste Fresh red chilli, minced, record actual weight; 40 g Butter; 18 g Sweet paprika; 2 g Caraway seed, lightly crushed; 2 to 3 g Black pepper; 1.2 L Light Vegetable Stock; 20 g Flat-leaf parsley, chopped; 8 g Salt, starting amount, adjust to taste; optional Small bay leaf; to taste Lemon juice or sherry vinegar, choose one finishing acid; 120 g Sour cream, cool, for serving

Visible mushrooms, fine vegetables, paprika and caraway, finished with parsley and a cool sour-cream dollop.

Chef Paul’s Hungarian mushroom soup — Chef Paul’s own Hungarian mushroom soup.

Visible mushrooms, fine vegetables, paprika and caraway, finished with parsley and a cool sour-cream dollop.

Written for approximately 6 bowls

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Ingredients

Serves

Brown mushrooms, visibly sliced750 g
Onion, minced very fine150 g
Carrot, minced very fine100 g
Red bell pepper, minced very fine90 g
Ripe tomato, finely chopped120 g
Garlic, minced10 g
Fresh red chilli, minced, record actual weightto taste
Butter40 g
Sweet paprika18 g
Caraway seed, lightly crushed2 g
Black pepper2 to 3 g
Light Vegetable Stock1.2 L
Flat-leaf parsley, chopped20 g
Salt, starting amount, adjust to taste8 g
Small bay leafoptional
Lemon juice or sherry vinegar, choose one finishing acidto taste
Sour cream, cool, for serving120 g

Method

Prepare vegetables very finely but leave mushroom slices visible. Measure the full stock and reserve a small splash from it.
Soften onion in butter over medium-low heat for 8 to 10 minutes without heavy browning.
Take the pot off heat, stir in paprika and immediately add the reserved stock splash. Add garlic and cook gently for 30 to 60 seconds, keeping the paprika moist.
Add carrot, then red pepper and chilli to taste. Cook gently for 8 to 10 minutes. Add tomato and cook for 5 to 7 minutes.
Add caraway, pepper and all the mushrooms. Cook uncovered for 8 to 10 minutes until mushrooms release their liquid and it reduces somewhat.
Add remaining stock, starting salt and optional bay. Simmer for 10 to 12 minutes; add all the parsley for the final 5 minutes.
Remove bay and turn off heat. Finish with a touch of lemon juice or sherry vinegar, choosing one; adjust seasoning.
Serve with a distinct cool sour-cream dollop, approximately 20 g per bowl.

Chef’s notes

Keep the mushrooms visibly sliced and the vegetables finely cut. Take the pot off the heat before adding paprika, keep it moist, and finish with parsley and a cool sour-cream dollop. Choose lemon juice or sherry vinegar for the final lift.
When scaling, adjust pan or tin size and work in batches where needed; cooking and proving times follow texture and temperature, not the portion multiplier.

Keeping

Cool promptly in shallow containers and refrigerate at 4°C or below. Use within 3 days. Reheat hot dishes thoroughly; prepare fresh garnishes at service.

Allergens and diet

Celery. Milk.

Last refined · October 2026