Low Carb Hungarian Mushroom Soup

Chopped mushrooms are stewed in heaps of butter before being seasoned with Hungarian spices to make this delicious low-carb soup. Use vegetable broth to keep the recipe vegetarian-friendly and stew the mushrooms even longer. Then, simply thicken the Keto soup and it’s ready for serving! What makes this mushroom soup recipe Hungarian? You’ll taste lots of paprika and dill in the recipe. The fresher the spices the better. Instead of thickening the soup with flour or cornstarch, Hungarians typically thicken their soup with sour cream. Serve the soup hot on a gloomy afternoon or for a simple dinner. If you’re a fan of mushrooms, you can’t skip this Keto soup recipe.

What is Hungarian mushroom soup?

Mushroom soup may be a generic name, but all Hungarians know how to make it. Hungarian mushroom soup will always be loaded with mushrooms and sometimes onions. The main flavors in the soup besides the mushrooms are paprika and fresh dill weed. Most Hungarian soups are thickened with sour cream, and that’s no exception here. Little variations are usually made from these steps.

How do I know if this is a good recipe for Keto?

Carb Manager has done all the work for you. You can use the macro chart at the top of the recipe to see the quantity of carbs, fat, and protein you’ll get per serving. This Keto Hungarian recipe is great for a Keto diet because mushrooms are very low in carbs and have healthy fiber. Fat from butter, cream, and sour cream all add to your fat macros too.

What types of mushrooms should I use?

This savory soup may taste best with brown mushrooms. Cremini or baby bella mushrooms will work very well here and are easy to obtain. You could use plain white mushrooms as well, but this may affect the taste of your recipe. Make a combo if you have both types of mushrooms!

Net Carbs

10.4 g
Fiber

0.9 g
Total Carbs

12.1 g
Protein

4.7 g
Fats

29.7 g

320 cals

Quantity

Serving Size

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Butter, unsalted

3 tbsp
Brown mushrooms (Italian or Crimini mushrooms), raw, high in vitamin D

8 oz
Onion powder

0.25 tsp
Paprika

0.5 tsp
Dill weed, fresh

1 tbsp
Worcestershire sauce

2 tsp
Vegetable broth, bouillon or consomme

2 cup
Heavy cream

0.25 cup
Tapioca Flour

2 tsp
Lemon juice

1 tsp
Sour cream

1 tbsp

Step 1

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.
Step 2

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. Bring the pot to a simmer.
Step 3

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. Stir the soup together and simmer until it reduces and thickens slightly.
Step 4

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. When the soup is done, you can garnish it with more chopped dill, sour cream, or parsley.