Hungarian Mushroom Soup

Hungarian Mushroom Soup is a hearty and comforting dish that warms you from the inside out. With its rich flavors and creamy texture, this soup combines the earthiness of mushrooms with the aromatic spices typical of Hungarian cuisine. It’s a delightful meal perfect for chilly days or when you crave something nutritious and satisfying.

Why Make This Recipe

Making Hungarian Mushroom Soup at home is rewarding for several reasons. Not only does it require simple ingredients, but it also comes together quickly. This soup is packed with flavor and nutrition, offering a tasty way to include vegetables in your diet. Plus, it’s an opportunity to impress your family or guests with a unique dish that is easy to prepare.

How to Make Hungarian Mushroom Soup

Creating Hungarian Mushroom Soup is a straightforward process. With just a few steps, you will create a delicious meal that can be enjoyed as an appetizer or a main dish. Here is how you can make this delightful soup:

Ingredients:

• 4 tablespoons unsalted butter
• 2 cups diced onions
• 1 pound fresh button mushrooms, sliced (reserve and sauté 1 cup for garnish)
• 2 teaspoons dried dill weed
• 1 tablespoon Hungarian sweet paprika
• 1 tablespoon low-sodium soy sauce
• 2 cups vegetable broth
• 2 tablespoons cornstarch
• 1 cup whole milk
• 1/2 cup sour cream
• 2 teaspoons lemon juice
• 1/4 cup chopped parsley
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper
• Pinch of cayenne pepper

Directions:

1. Melt the butter in a pot over medium heat.
2. Add the onions and sauté until they are softened.
3. Incorporate the sliced mushrooms and cook for 5 minutes.
4. Stir in the dill, paprika, soy sauce, and vegetable broth.
5. Let it simmer for 15 minutes.
6. Whisk together the cornstarch and milk, then stir this mixture into the soup.
7. Simmer for an additional 10-15 minutes, allowing the soup to thicken.
8. Add the sour cream, lemon juice, parsley, salt, pepper, and cayenne.
9. Warm through without boiling the soup.
10. Serve with sautéed mushroom garnishes and optional crusty bread.

How to Serve Hungarian Mushroom Soup

Hungarian Mushroom Soup is best enjoyed warm. You can serve it in bowls topped with the reserved sautéed mushrooms and a sprinkle of fresh parsley. It pairs beautifully with slices of crusty bread, which can be used to soak up the delicious flavors of the soup. This makes for a delightful meal that’s both filling and flavorful.

How to Store Hungarian Mushroom Soup

If you have leftovers, you can store Hungarian Mushroom Soup in an airtight container in the refrigerator. It will stay fresh for about 3 to 4 days. If you want to keep it longer, consider freezing the soup. Pour it into freezer-safe containers, and it can last up to three months in the freezer. Just be sure to let it cool completely before freezing.

Tips to Make Hungarian Mushroom Soup

• For a richer flavor, use a mix of mushroom types, such as shiitake or cremini along with button mushrooms.
• Adjust the thickness by adding more or less cornstarch based on your preference.
• Don’t skip the lemon juice; it adds a lovely brightness that balances the creaminess of the soup.
• Feel free to add garlic for an extra layer of flavor.

Variation

If you’re looking for a vegetarian version, simply keep the recipe as is, using vegetable broth. For a protein boost, you could add tofu or lentils. Alternatively, for a spicier variation, add more cayenne pepper or a dash of hot sauce for a kick.

FAQs

Can I use dried mushrooms instead of fresh?

Yes, you can use dried mushrooms, but you’ll need to rehydrate them first. Soak them in hot water for about 30 minutes before using them in the soup.

Is Hungarian Mushroom Soup gluten-free?

To make this soup gluten-free, substitute the soy sauce with a gluten-free version or omit it altogether. Ensure that the vegetable broth you use is also gluten-free.

Can I make this soup ahead of time?

Absolutely! Hungarian Mushroom Soup actually tastes better the next day as the flavors meld. Just reheat it on the stove when you’re ready to serve.

Hungarian Mushroom Soup

A hearty and comforting soup that combines earthy mushrooms with aromatic Hungarian spices, perfect for chilly days.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Course Appetizer, Main Course

Cuisine Hungarian, Soup

Servings 6 servings

Calories 280 kcal

Ingredients

  

Main Ingredients

• 4 tablespoons unsalted butter
• 2 cups diced onions
• 1 pound fresh button mushrooms, sliced (reserve and sauté 1 cup for garnish)
• 2 teaspoons dried dill weed
• 1 tablespoon Hungarian sweet paprika
• 1 tablespoon low-sodium soy sauce
• 2 cups vegetable broth
• 2 tablespoons cornstarch
• 1 cup whole milk
• ½ cup sour cream
• 2 teaspoons lemon juice
• ¼ cup chopped parsley
• 1 teaspoon salt
• ¼ teaspoon ground black pepper
• 1 pinch cayenne pepper

Instructions

 

Preparation

• Melt the butter in a pot over medium heat.
• Add the onions and sauté until they are softened.
• Incorporate the sliced mushrooms and cook for 5 minutes.
• Stir in the dill, paprika, soy sauce, and vegetable broth.
• Let it simmer for 15 minutes.
• Whisk together the cornstarch and milk, then stir this mixture into the soup.
• Simmer for an additional 10-15 minutes, allowing the soup to thicken.
• Add the sour cream, lemon juice, parsley, salt, pepper, and cayenne.
• Warm through without boiling the soup.

Serving

• Serve with sautéed mushroom garnishes and optional crusty bread.

Notes

For a richer flavor, use a mix of mushroom types. Adjust thickness by adding more or less cornstarch. Lemon juice is essential for balancing the creaminess. Feel free to add garlic for an extra layer of flavor. Store leftovers in an airtight container in the fridge for 3-4 days or freeze for up to three months.

Keyword Comfort Food, Hearty Soup, Hungarian Mushroom Soup, Nutritious Soup, Vegetarian Soup