The Hungarian Mushroom Soup is a hearty, comforting dish, and this keto-friendly version brings all the flavor without the guilt. This recipe elevates a basic soup into a culinary delight with the addition of paprika. Whether you use store-bought, homegrown, or foraged mushrooms, this soup is a delicious way to enjoy them.
Why Hungarian Mushroom Soup?
While cream of mushroom soup is a classic, Hungarian Mushroom Soup takes the flavor to a new level. The key ingredient is paprika, specifically Hungarian paprika, which is considered the national spice of Hungary and a staple in dishes like goulash.
What is Hungarian Paprika?
Hungarian paprika is made from peppers that are harvested, sorted, toasted, and blended into different varieties. These paprikas offer a range of flavors and heat levels, but all have a rich, sweet red pepper flavor. The eight grades of Hungarian paprika include:
- Különleges (“special quality”): Mild and vibrant red.
- Csípősmentes csemege: Delicate and mild.
- Csemege paprika: Similar to the previous but more pungent.
- Csípős csemege: Even more pungent.
- Édesnemes (“noble sweet”): Slightly pungent and bright red.
- Félédes: Semi-sweet with medium pungency.
- Rózsa: Mildly pungent and pale red.
- Erős: Hottest and light brown to orange.
Hungarian paprika is readily available and relatively inexpensive, making it a worthwhile addition to your spice collection. It can also be used in many other recipes that call for paprika. For Hungarian mushroom soup, sweet, mild Hungarian paprika is the classic choice. If you prefer a little kick, you can also look for “Hungarian Half-Sharp Paprika” which is a slightly spicier take on the classic sweet Hungarian paprika.
Choosing the Right Mushrooms
While standard white button mushrooms are suitable for this keto Hungarian mushroom soup, consider using baby bella/crimini mushrooms for a richer flavor. Other options include oyster, king trumpet, and shiitake mushrooms. Feel free to use a combination of several types. Avoid black trumpet mushrooms, as their texture is too delicate for this soup. Maitake mushrooms are also a great option, especially if you can forage them in the fall. Don't skimp on the mushrooms; this soup should be hearty, almost like a stew.
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Making it Keto-Friendly
Traditional cream of mushroom soup and creamy Hungarian mushroom soup recipes are typically not keto-friendly due to the use of flour and milk as thickeners, both of which are high in carbs. This keto version makes minor adjustments to embrace low-carb ingredients. Instead of flour, this recipe uses high-fat dairy and glucomannan to thicken the soup.
The Magic of Glucomannan
Glucomannan is a natural, water-soluble dietary fiber extracted from the roots of the elephant yam, also known as konjac. It is available as a supplement, in drink mixes, and is also added to food products, such as pasta and flour. It's a great keto thickener for soup. Glucomannan absorbs so much liquid that a small amount turns an entire glass of water into a gel, making it an excellent thickening agent. It is virtually tasteless and 100% fiber, with zero carbs.
Ingredients You'll Need
Now that you have your mushrooms, Hungarian paprika, and glucomannan, you likely have the remaining ingredients in your fridge and pantry.
- Mushrooms (white button, cremini, or a mix)
- Hungarian paprika
- Glucomannan
- Ghee
- Sea salt
- Lemon juice
- Celery
- Onion
- Garlic
- Brandy
- Coconut aminos (or soy sauce/tamari)
- Cream cheese
- Heavy cream
- Chicken bone broth (or beef/vegetable/mushroom broth)
- Optional toppings: Crème Fraîche, sour cream, fresh herbs
Tips and Variations
- Dairy-Free: Use canned coconut milk instead of heavy cream and cream cheese.
- Broth: Chicken bone broth is recommended, but beef, vegetable, or mushroom broth can be substituted.
- Mushroom Color: Add a squeeze of fresh lemon juice to white button mushrooms when sautéing to keep them from turning brown.
- Coconut Aminos: High-quality fermented soy sauce or Tamari can be used instead.
- Toppings: Top with Crème Fraîche or sour cream and fresh herbs.
Step-by-Step Instructions
- Sauté the Mushrooms: In a Dutch oven or similar pot, sauté mushrooms in ghee over medium-high heat. Season with sea salt and lemon juice. Cook for about 5 minutes, or until the mushrooms start to appear cooked.
- Add Vegetables: Add celery, onion, and garlic. Continue to sauté for an additional 3-5 minutes.
- Deglaze with Brandy: Increase heat to high, add brandy and coconut aminos. Simmer until most of the liquid is evaporated (including the alcohol from the brandy).
- Add Dairy: Add the cream cheese, stirring or using a whisk to melt until smooth. Add heavy cream and continue to stir.
- Simmer with Broth and Spices: Pour in broth, while stirring to incorporate. Add spices and seasonings. Add salt to taste. Allow the soup to simmer for 5-10 minutes for the flavors to come together.
- Thicken (if desired): If you want a thicker soup, add glucomannan. Start with 1/2 teaspoon and add additional in 1/4 teaspoon increments slowly, stirring until dissolved.
Alternative recipe and cooking method
- Melt butter in a soup pot over low heat while you chop mushrooms into small pieces.
- Add the mushroom to the butter and cover the pot with a lid. Cook the mushrooms down until they’re dark and tender.
- Season the mushrooms with onion powder, paprika, and fresh dill. Let the spices cook with the mushrooms for about 30 seconds before adding Worcestershire sauce.
- Stir the mushrooms and let them cook longer - for another 30-60 seconds. Then, pour the vegetable broth into the pot.
- While the soup is coming to a simmer, pour heavy cream into a separate dish. Whisk tapioca flour into the cream, then pour the thickened mixture into the soup pot.
- Pour lemon juice into the soup and stir. Taste the soup and salt and pepper it to your taste. Finally, with the soup at a low heat (no longer simmering), whisk in sour cream. Whisk the sour cream until it blends into the soup.
Serving Suggestions
This creamy Hungarian mushroom stew is perfect on its own or paired with a simple arugula salad or artichokes with garlic butter for a light appetizer. For those not strictly keto, add some keto dinner rolls or low-carb cheddar garlic biscuits to sop up the remaining soup. If you miss croutons, make chaffles, then cut and toast them for the perfect crunchy keto crouton.
Freezing and Reheating
Soups with sour cream can be frozen, but the dairy may separate during reheating, potentially becoming gritty. To minimize this:
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- Thaw Slowly: Allow the frozen soup to thaw in the fridge over 1-2 days.
- Reheat Slowly: Avoid speeding up the reheating process.
- Add Warm Cream: Heat up 1-2 tablespoons of heavy cream and slowly stir it in as you whisk the reheating soup.
- Freeze Before Adding Dairy: To avoid separation, freeze the soup before adding the cream, sour cream, and lemon juice. Add them in while reheating.
Reheating Methods:
- Microwave: Reheat in 1-minute increments on 50% power, covered with a paper towel.
- Stovetop: Reheat soup on medium-low, stirring occasionally.
- Slow Cooker: Reheat soup on low, stirring occasionally.
Other Keto Soup Recipes to Try
- Lobster Bisque
- Low-Carb Tomato Soup
- Cabbage Soup
- Easy Keto Chicken Soup
- Chicken Bacon Ranch Soup
Is Mushroom Soup Keto?
This mushroom soup is keto-friendly and low-carb with just 10 net carbs per bowl (12.2 g carbs - 2.2 g fiber). Most mushroom soup uses a flour-based roux and is not safe for a keto or gluten-free diet. If you wish this soup were thicker (like it were made with a roux), you can mix 1-2 teaspoons of cornstarch with 1-2 teaspoons of water to create a slurry, then stir it in at the very end. This will add carbs but not as much as a flour roux would.
Making Hungarian Mushroom Soup with Chicken
This Hungarian Mushroom Soup with Chicken tastes rich and decadent but it's loaded with healthy veggies and lean protein. To make this soup more hearty and satiating, add chicken breast at the very end. Use an old Chinese culinary trick called "velveting". Combine an egg white with a teaspoon of each of the following; cornstarch, vinegar and olive oil. Cut each chicken breast into strips approximately ¾ inch wide. Cut the strips into bite-size pieces and add to the egg-white mixture. Stir well to coat the chicken then allow the chicken to velvetize (marinate) for 15-20 minutes before adding to the soup. Don't be tempted to cook the chicken any longer than instructed in the recipe. If you follow the directions, the results will be perfectly cooked, perfectly tender chicken.
Adding vegetables to the soup
At this point, we also add chopped carrots, a bag of cauliflower rice, a splash of soy sauce (adds umami) and a spoonful of brown sugar (melds all the other flavors together). Wondering about the cauliflower rice? You won't taste the cauliflower rice in the finished soup but it gives the soup extra nutrition, flavor depth and a creamy consistency when everything is pureed together.
Method for Cooking Mushrooms
Generally, when mushrooms are sautéd, they soak up a lot of butter which makes them very dense in calories. The Cook's Illustrated method bypasses this by starting the mushrooms in a small amount of chicken broth. Once the veggies and broth are simmered to perfection and the mushrooms are golden-hued, it's time to put it all together. I like to use my immersion blender to puree the broth/veggie mixture to a creamy consistency. Alternatively, you can use a regular blender or food processor. Note: If using a regular blender, be sure to allow the mixture to cool a bit before blending and vent the blender by removing the center cap. When blending, cover the opening in the blender top with a funnel, a clean kitchen towel or several thicknesses of paper toweling.
How Do You Make the Best Mushroom Soup?
Soup is pretty magical. Made well, soup can be an especially focused celebration of flavor (think chicken soup, or potato-leek) and if you’re a mushroom lover, it doesn’t get much more drool-worthy than the thought of a whole entire pot of mushroom soup. As for the best mushroom soup in the whole world, this Hungarian mushroom soup blows all others out of the water. Here’s how to ensure it turns out beautifully every time:
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- Use good mushrooms. They’re the main event here, so select mushrooms that look firm and clean. We like cremini mushrooms for their darker color and super meaty texture, but regular white button mushrooms are OK, too.
- Take your time sautéeing the onions and mushrooms. Let the heat and butter draw out their natural juices, and then let them get a little bit of color, too. Caramelization means flavor. This recipe comes together without much effort, it asks only for patience.
- We’ve said it before and we’ll say it again: don’t substitute low-fat dairy for the sour cream and milk. Just a few tablespoons of each is all it takes to give this soup a decadent, comforting richness, so don’t skimp.
Why is Paprika Important?
Paprika is simply dried, ground peppers, and it is a spice that is believed to have originated in Hungary as early as the 15th century and is today a defining flavor of Hungarian cuisine. All paprika is not created equal, though. For our Hungarian mushroom soup, sweet, mild Hungarian paprika is the classic choice. You can look for it at your local grocery store labeled (usually) as “Hungarian sweet paprika”. If you prefer a little kick, you can also look for “Hungarian Half-Sharp Paprika” which is a slightly spicier take on the classic sweet Hungarian paprika.
Other Tips
- This recipe calls for low-sodium soy sauce in both the soup and in the preparation of the mushrooms.
- Hungarian Mushroom Soup usually calls for dill. I like to use fresh dill. If you don't care for dill or can't find fresh dill, finely chopped rosemary is also delicious in this recipe. Rosemary has a stronger flavor so you won't need as much.
- This Hungarian Mushroom soup calls for a bag of cauliflower rice. The "rice" adds nutrition and also helps thicken the soup. You can find both fresh and frozen cauliflower rice at most larger grocery stores.
- I like to use an immersion blender to puree this soup. I love my immersion blender as the soup can be blended right in the pot. Immersion blenders are reasonably priced and can be used for lots of kitchen tasks.
- Should you wash mushrooms? Absolutely wash them! I can't believe how much dirt goes down the drain as I gently scrub my mushrooms under running water.
- If you use dried herbs work great IN the soup, but go the extra step and make sure you’re garnishing your bowls with fresh herbs. We eat with our eyes, take pride in the foods you make for your family. Celebrate every day with them!