Now, let’s get to the fun part: cooking the soup! I promise this is going to be a breeze. Just follow the steps below, and you’ll have a delicious, creamy Hungarian Mushroom Soup ready in no time.

1. Sauté the Onions & Garlic
   Start by heating the butter in a large pot or Dutch oven over medium heat. Once it’s melted and bubbling, add the finely chopped onions and sauté for about 4-5 minutes, until they’re soft and translucent. Add the minced garlic and cook for another 1-2 minutes, just until fragrant. This forms the savory base of the soup, so don’t rush this step.
2. Cook the Mushrooms
   Add the sliced mushrooms to the pot and sauté for about 8-10 minutes, or until they’ve reduced in size and are beginning to release their liquid. You want them to be tender and golden brown. The mushrooms should have shrunk down and released their moisture by now.
3. Add the Spices
   Stir in the paprika, thyme, salt, and pepper. This is where the soup really starts to come alive! The paprika adds a warm, smoky flavor that really defines this Hungarian soup. Let the spices cook for another 1-2 minutes to bloom and intensify their flavors.
4. Thicken the Soup
   Sprinkle the flour over the mushrooms and stir it in. This will help thicken the soup later on. Cook for another minute, allowing the flour to absorb the flavors and turn slightly golden.
5. Add the Broth
   Slowly pour in the vegetable broth, stirring constantly to prevent any lumps from forming. Bring the soup to a simmer and cook for about 10-15 minutes. The broth should reduce slightly, thickening up from the flour.
6. Finish with Sour Cream
   Stir in the sour cream, mixing it in until the soup becomes creamy and smooth. Let it simmer for another 5 minutes, allowing the flavors to meld together. Taste the soup and adjust the seasoning if necessary.
7. Serve & Garnish
   Once the soup is done, ladle it into bowls and garnish with fresh parsley. A little extra sour cream on top wouldn’t hurt either!