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Recipes|Featured Main

Hungarian Mushroom Soup

Hungarian Mushroom Soup

Difficulty Level: Intermediate
  • Prep Time:
    15 Minutes
  • Cook Time:
    PT45M
    30 Minutes
  • Yield:
    6-8 servings
This soup checks all the boxes. It’s creamy and rich, yet tart and tangy. It’s earthy and deep, yet light and bright. It’s comforting, cozy and warm, just filling enough without being heavy. Enjoy with a green salad dressed with a light vinaigrette and a hunk of crusty artisan bread.
Ingredients
  • 1 stick (1/2 cup) unsalted butter, cut into pieces
  • 2 cups diced yellow onion
  • 1 tablespoon chopped garlic
  • 2 pounds assorted mushrooms, chopped
  • 1 tablespoon soy sauce or liquid aminos
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper
  • 1 tablespoon Hungarian paprika (sweet)
  • 1 tablespoon dried dill
  • 1 cup dry white wine
  • ¼ cup flour
  • 2 cups milk
  • 1 cup heavy cream
  • 4 cups (1 quart) chicken or vegetable stock
  • 1 cup sour cream or yogurt
  • ¼ cup lemon juice
  • 1 tablespoon chopped fresh parsley
  • 1 stick (1/2 cup) unsalted butter, cut into pieces
  • 473.18ml diced yellow onion
  • 12.78g chopped garlic
  • 907.18g assorted mushrooms, chopped
  • 12.78g soy sauce or liquid aminos
  • 8.52g kosher salt
  • 4.26g black pepper
  • 12.78g Hungarian paprika (sweet)
  • 12.78g dried dill
  • 236.59ml dry white wine
  • 59.15ml flour
  • 473.18ml milk
  • 236.59ml heavy cream
  • 946.35ml (1 quart) chicken or vegetable stock
  • 236.59ml sour cream or yogurt
  • 59.15ml lemon juice
  • 12.78g chopped fresh parsley

This soup checks all the boxes. It’s creamy and rich, yet tart and tangy. It’s earthy and deep, yet light and bright. It’s comforting, cozy and warm, just filling enough without being heavy. Enjoy with a green salad dressed with a light vinaigrette and a hunk of crusty artisan bread.

Preparation
STEP 1

Melt butter in a large pot over medium high heat. Add onion, garlic and mushrooms and sauté until onions begin to turn translucent. Add soy sauce or aminos, salt, pepper, paprika and dill and sauté 1 minute more. Add wine and cook for 2 minutes, stirring to scrape bottom of pot.

STEP 2

Add flour in an even layer over mixture and cook for two minutes, stirring continuously. Add milk, stir well, then add cream and stock. Bring just to a simmer (do not boil) and remove pot from heat.

STEP 3

Allow soup to cool just slightly, then add sour cream or yogurt and lemon juice; stir well.

STEP 4

Divide soup between bowls, garnish with chopped parsley (or additional dried dill and paprika) and serve hot with crusty bread.

STEP 5

Substituting a small amount of the sweet paprika with smoked paprika can add a warm smoky richness to this soup, and using hot smoked paprika or even a pinch of cayenne can give this soup a lovely touch of spice!

Options

Using a good mix of mushrooms can ensure a deeper mushroom flavor. While using white or brown button mushrooms is totally fine, try throwing in some wild foraged or exotic farmed mushrooms to really take this soup to the next level.

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