Creamy Hungarian Mushroom Soup

why make this recipe

Creamy Hungarian Mushroom Soup is a warm, comforting dish that brings together the rich flavors of mushrooms, onions, and spices. It’s simple to prepare and perfect for chilly days. The creamy texture makes it a delightful treat. This soup not only satisfies your hunger but also warms your soul. Plus, it’s a great way to incorporate healthy mushrooms into your diet.

how to make Creamy Hungarian Mushroom Soup

Ingredients :

• 3 tablespoons olive oil
• 1 ½ pounds mixed mushrooms, trimmed and sliced ¼-inch thick
• 2 cups diced yellow onions
• 3 tablespoons unsalted butter
• ¼ cup all-purpose flour (use gluten-free flour for gluten-free version)
• 4 teaspoons sweet mild paprika
• 1 tablespoon chopped fresh dill, or 2 teaspoons dried dill
• Kosher salt and cracked black pepper to taste
• ½ cup dry white wine, such as Sauvignon Blanc
• 3 cups low-sodium chicken broth or vegetable broth
• 2 tablespoons low-sodium soy sauce
• 1 ½ cups whole milk
• ¾ cup sour cream
• 2 tablespoons white wine vinegar or sherry vinegar
• ½ cup chopped fresh parsley

Directions :

1. Heat olive oil in a large pot or Dutch oven over medium heat.
2. Add the sliced mushrooms and diced onions. Cook, stirring occasionally, for about 15 minutes or until the onions are translucent and the mushrooms have shrunk in size by half.
3. Transfer the cooked mushrooms and onions to a bowl.
4. In the now-empty pot, add the butter and melt it over medium heat.
5. Whisk in the flour, paprika, dill, 1 teaspoon of salt, and 1 teaspoon of pepper. Cook this mixture for 1 minute while whisking constantly.
6. Deglaze the pan with the white wine by whisking until it evaporates.
7. Gradually whisk in the broth, allowing the flour mixture to dissolve fully before adding more.
8. Stir in the soy sauce and the reserved mushroom mixture. Bring the soup to a simmer and cook for about 5 minutes or until the liquid reduces by half.
9. Whisk in the milk and sour cream, then bring the soup to a simmer again. Stir in the vinegar.
10. Off the heat, mix in the chopped parsley and season with additional pepper to taste.

how to serve Creamy Hungarian Mushroom Soup

Serve the soup hot. You can enjoy it with a slice of crusty bread or a roll on the side. For added flavor, sprinkle some extra dill or parsley on top before serving.

how to store Creamy Hungarian Mushroom Soup

Let the soup cool to room temperature. Then, transfer it to an airtight container and store it in the refrigerator for up to 4 days. You can also freeze the soup. Just make sure to leave some space in the container for expansion.

tips to make Creamy Hungarian Mushroom Soup

• Use a mix of different mushrooms for a more complex flavor.
• If you prefer a thicker soup, let it simmer longer or add a bit more flour.
• Taste as you go and adjust the seasoning to your liking.
• For a vegetarian version, use vegetable broth and omit any meat products.

variation (if any)

You can add other vegetables like carrots or spinach for more nutrition and flavor. For a spicier kick, consider adding a pinch of cayenne pepper or red pepper flakes.

FAQs

Q1: Can I use frozen mushrooms for this recipe?
A1: Yes, you can use frozen mushrooms, but fresh mushrooms will give a better texture and flavor.

Q2: Can I make this soup dairy-free?
A2: Yes, you can substitute the milk and sour cream with plant-based alternatives like almond milk and cashew cream.

Q3: How can I make this soup gluten-free?
A3: Use gluten-free all-purpose flour instead of regular flour and ensure your broth and soy sauce are also gluten-free.

Q4: Can I use different herbs instead of dill?
A4: Yes, you can try other herbs like thyme or parsley to give the soup a different flavor profile.

Creamy Hungarian Mushroom Soup

A rich and flavorful soup featuring earthy mushrooms in a creamy paprika-spiced broth, perfect for a comforting meal.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4 bowls

Calories: 350

Ingredients Equipment Method Notes

Ingredients

  

Main Ingredients

• 1 tbsp olive oil
• 1 large onion chopped
• 2 cloves garlic minced
• 1 lb cremini mushrooms sliced
• 4 cups vegetable broth
• 1 tbsp Hungarian paprika sweet
• 1/2 tsp dried marjoram
• 1/4 cup all-purpose flour
• 1 cup sour cream
• 1/2 cup milk
• 2 tbsp fresh dill chopped
• Salt and black pepper to taste

Equipment

• Large pot
• Whisk
• Ladle
• Cutting board
• Knife

Method

 

Preparation

1. Heat olive oil in a large pot, then add chopped onion and cook until softened. Add minced garlic and cook for another minute until fragrant.
2. Add sliced mushrooms to the pot and cook until they release their liquid and start to brown.
3. Stir in Hungarian paprika and dried marjoram, cooking for a minute until fragrant.
4. Sprinkle flour over the mushrooms and stir well, cooking for 1-2 minutes to toast the flour.
5. Gradually whisk in vegetable broth, bringing the mixture to a simmer. Cook until the soup thickens slightly.
6. In a separate bowl, whisk together sour cream and milk. Slowly whisk a ladleful of the hot soup into the cream mixture to temper it, then pour the tempered cream back into the pot, stirring constantly.
7. Heat through gently, without boiling. Stir in fresh dill and season with salt and black pepper to taste.

Notes

For an extra depth of flavor, use a mix of wild and cremini mushrooms. Garnish with fresh dill or parsley before serving.