Hungarian Mushroom Soup is a rich, creamy, and flavorful dish that combines earthy mushrooms with paprika and sour cream for a comforting meal. Here’s a classic recipe to make it at home:
Hungarian Mushroom Soup Recipe
Ingredients:
- 4 tablespoons unsalted butter (or olive oil for a lighter version)
- 2 cups chopped onions (about 1 large onion)
- 1 pound fresh mushrooms (cremini, button, or a mix), sliced
- 2 teaspoons sweet Hungarian paprika
- 1 teaspoon dried dill weed (or 1 tablespoon fresh dill)
- 1 tablespoon soy sauce
- 2 cups vegetable or chicken broth
- 1 cup whole milk or half-and-half
- 3 tablespoons all-purpose flour
- 1 teaspoon salt (adjust to taste)
- 1/2 teaspoon black pepper
- 1/2 cup sour cream (plus extra for garnish)
- 2 teaspoons lemon juice
- Fresh parsley or dill, chopped (for garnish)
Instructions:
- Sauté the onions and mushrooms:
- In a large pot or Dutch oven, melt the butter over medium heat.
- Add the chopped onions and sauté for 5 minutes until softened.
- Add the sliced mushrooms and cook for another 8-10 minutes, stirring occasionally, until the mushrooms release their moisture and begin to brown.
- Add seasonings:
- Stir in the paprika, dill, soy sauce, salt, and pepper. Cook for 1-2 minutes to let the flavors meld.
- Make the soup base:
- Sprinkle the flour over the mushroom mixture and stir to coat evenly. Cook for 2 minutes to remove the raw flour taste.
- Gradually pour in the broth, stirring constantly to avoid lumps.
- Add the milk or half-and-half and bring the mixture to a gentle simmer. Cook for 10-15 minutes, stirring occasionally, until the soup thickens slightly.
- Finish with sour cream and lemon juice:
- Remove the pot from heat.
- In a small bowl, whisk the sour cream with a ladleful of the hot soup to temper it (this prevents curdling).
- Stir the tempered sour cream mixture back into the soup.
- Add the lemon juice and adjust seasoning if needed.
- Serve:
- Ladle the soup into bowls and garnish with a dollop of sour cream, fresh parsley, or dill.
- Serve with crusty bread or a side salad.
Tips:
- For a richer flavor, use a mix of wild mushrooms like shiitake or porcini.
- If you prefer a vegan version, substitute the butter with olive oil, use plant-based milk, and replace the sour cream with a dairy-free alternative like coconut cream.
- This soup tastes even better the next day as the flavors deepen.
Enjoy your homemade Hungarian Mushroom Soup! 🍄🥣
