Hungarian Mushroom Soup with Aldi Mushrooms – A Cozy Classic Made Easy
There’s something incredibly satisfying about a warm bowl of homemade soup, especially when it’s rich, earthy, and bursting with flavor like Hungarian Mushroom Soup. Last night, I gave this classic comfort dish a try using fresh mushrooms from Aldi—and the results? Pure, soul-soothing deliciousness.
If you’re craving something creamy, savory, and a little bit different from your usual go-to soups, this one absolutely delivers.
🍄 Why Hungarian Mushroom Soup?
Hungarian Mushroom Soup is known for its deep, umami-rich flavor, creamy texture, and a subtle tang from sour cream and paprika. Originating from Central Europe, it’s the kind of dish that feels rustic yet elevated, perfect for chilly nights or cozy dinners.
What makes this soup shine is its simplicity. You don’t need fancy ingredients—just fresh mushrooms, some pantry staples, and a little time to let the flavors come together.
🧺 Aldi Mushrooms: Budget-Friendly & Fresh
One of the best parts of this recipe? I used Aldi mushrooms—affordable, fresh, and perfect for soups. Their white button or baby bella mushrooms work beautifully in this dish, offering that meaty texture and savory depth that makes the soup feel hearty without needing any meat.
Pro tip: if you spot the organic or mixed mushroom packs at Aldi, grab them! They add even more complexity to the flavor.
🥣 What You’ll Need
Here’s a general rundown of the ingredients I used:
1 lb Aldi mushrooms (sliced white button or baby bellas)
2 tbsp butter
1 onion, finely chopped
2 cloves garlic, minced
2 tsp paprika (preferably Hungarian sweet paprika)
1 tsp dill weed
2 tbsp flour (for thickening)
2 cups vegetable or chicken broth
1 cup milk
1/2 cup sour cream
1–2 tsp soy sauce (adds umami depth)
Salt & pepper to taste
Optional: a splash of lemon juice or a few drops of white wine vinegar for brightness
Chopped parsley or fresh dill for garnish
👩🍳 How I Made It
Sauté the base
Melt butter in a large pot over medium heat. Add onions and cook until soft and translucent, then stir in garlic and sliced mushrooms. Sauté until the mushrooms release their juices and begin to brown.
Season and thicken
Stir in paprika, dill, and flour. Cook for 1–2 minutes to eliminate the raw flour taste.
Add liquids
Slowly pour in the broth while stirring. Simmer for 10–15 minutes until slightly thickened. Then add milk and soy sauce, and let it gently heat through.
Make it creamy
Remove from heat and stir in sour cream. Taste and adjust seasoning—add a splash of lemon juice if it needs brightness.
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