Hungarian Mushroom Soup is a heartwarming dish that brings the essence of Hungarian cuisine to your table. The rich and creamy texture, combined with the unique flavor of Hungarian sweet paprika, creates a soup that is both comforting and sophisticated. It’s a perfect choice for those chilly evenings when you crave something hearty yet vegetarian.
This soup is not just about taste; it’s a culinary journey. The combination of earthy mushrooms, aromatic dill, and a hint of lemon brings a delightful complexity to the dish. Whether you’re a mushroom enthusiast or just looking for a new soup recipe to try, this Hungarian Mushroom Soup is sure to impress with its depth of flavor and satisfying warmth.
Table of contents
Hungarian Mushroom Soup Recipe
Ingredients
- 4 tablespoons of unsalted butter
- 2 cups of finely diced onions
- 1 pound of fresh button mushrooms, sliced (keep 1 cup aside for a delightful garnish)
- 2 teaspoons of dried dill weed for that herby touch
- 1 tablespoon of Hungarian sweet paprika – the secret star of the recipe
- A splash of low-sodium soy sauce (1 tablespoon)
- 2 cups of rich vegetable broth
- 2 tablespoons of cornstarch for the perfect thickness
- 1 cup of whole milk, adding creamy goodness
- 1/2 cup of sour cream for that tangy twist
- A dash of lemon juice (2 teaspoons)
- 1/4 cup of freshly chopped parsley
- Seasonings: 1 teaspoon of salt, 1/4 teaspoon of ground black pepper, and a pinch of cayenne pepper for a gentle heat
For the Garnish:
- Sautéed sliced mushrooms
- Fresh chopped parsley
- A dollop of sour cream for extra creaminess
Optional:
- Serve with popovers or slices of Dutch oven bread
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Instructions
- Begin by melting the butter in a 5-quart Dutch oven or a heavy-bottomed pot over medium heat.
- Add the onions and sauté them for 3-4 minutes until they’re soft and translucent.
- Introduce the mushrooms to the pot and cook for 5 minutes, letting them imbibe the flavors.
- Now, stir in the dill, paprika, soy sauce, and vegetable broth. Lower the heat to medium-low and let it simmer gently, covered, for 15 minutes.
- In a separate bowl, whisk the cornstarch and milk until smooth, then stir this mixture into the soup.
- Replace the cover and continue to simmer for about 10 minutes, stirring occasionally.
- It’s time to add the sour cream, lemon juice, parsley, salt, pepper, and a pinch of cayenne. Stir well.
- Cook for an additional 3 minutes on low heat. Remember, we want it warm, not boiling.
Serving Suggestion:
Ladle the soup into bowls, garnish with sautéed mushrooms, a dollop of sour cream, and a sprinkle of parsley. Serve with crusty bread on the side for a complete experience.
Chef’s Notes:
- Keep the soup at a gentle simmer, especially after adding the sour cream, to prevent curdling.
- The choice of paprika is crucial. Hungarian sweet paprika brings a unique, mild flavor. For a spicier kick, opt for Hungarian Half Sharp Paprika. Avoid Spanish paprika to maintain the authentic taste.
There you have it, a bowl of creamy, dreamy Mushroom Soup that’s sure to warm your heart and delight your palate. Enjoy this comforting dish and let its flavors transport you to a world of culinary bliss!
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Hungarian Mushroom Soup FAQS
Condensed mushroom soup and regular mushroom soup differ primarily in consistency and purpose. Condensed mushroom soup is thicker and more concentrated, as it is designed to be diluted with water or milk before consumption. It’s often used as a base in recipes for casseroles, sauces, and gravies. Regular mushroom soup, on the other hand, is ready to eat and has a thinner, more soup-like consistency. It’s typically enjoyed as a standalone dish rather than as a recipe component.
The calorie content in Hungarian mushroom soup can vary depending on the recipe and serving size. However, based on the recipe provided earlier from Belly Full, each serving of Hungarian Mushroom Soup contains approximately 188 calories. This calculation is for a serving size that’s part of a recipe yielding six servings.
Cream of mushroom soup has a rich history, emerging as a popular dish in the late 19th and early 20th centuries. It gained widespread popularity in America and Europe due to its creamy texture and rich flavor. The soup became particularly famous with the advent of canned cream of mushroom soup by the Campbell Soup Company in 1934. This innovation made the soup easily accessible and a staple in American households, often used as a base for other recipes like casseroles and sauces.
Mushroom soup is beloved for several reasons:
Rich Flavor: Mushrooms have a natural umami flavor, which gives the soup a rich and satisfying taste.
Creamy Texture: Many mushroom soups have a creamy base, providing a comforting and indulgent mouthfeel.
Versatility: Mushroom soup can be made with various types of mushrooms and seasonings, allowing for a range of flavors from earthy to hearty.
Nutritional Value: Mushrooms are nutritious, offering a good source of vitamins, minerals, and antioxidants.
Comfort Food: The warm and soothing nature of mushroom soup makes it a popular comfort food, especially in colder weather.
Hungarian Mushroom Soup
- Total Time: 1 hour 10 minutes
- Yield: 6 servings 1x
Ingredients
- 4 tablespoons of unsalted butter
- 2 cups of finely diced onions
- 1 pound of fresh button mushrooms, sliced (keep 1 cup aside for a delightful garnish)
- 2 teaspoons of dried dill weed for that herby touch
- 1 tablespoon of Hungarian sweet paprika – the secret star of the recipe
- A splash of low-sodium soy sauce (1 tablespoon)
- 2 cups of rich vegetable broth
- 2 tablespoons of cornstarch for the perfect thickness
- 1 cup of whole milk, adding creamy goodness
- 1/2 cup of sour cream for that tangy twist
- A dash of lemon juice (2 teaspoons)
- 1/4 cup of freshly chopped parsley
- Seasonings: 1 teaspoon of salt, 1/4 teaspoon of ground black pepper, and a pinch of cayenne pepper for a gentle heat
For the Garnish:
- Sautéed sliced mushrooms
- Fresh chopped parsley
- A dollop of sour cream for extra creaminess
Optional:
- Serve with popovers or slices of Dutch oven bread
Instructions
- Begin by melting the butter in a 5-quart Dutch oven or a heavy-bottomed pot over medium heat.
- Add the onions and sauté them for 3-4 minutes until they’re soft and translucent.
- Introduce the mushrooms to the pot and cook for 5 minutes, letting them imbibe the flavors.
- Now, stir in the dill, paprika, soy sauce, and vegetable broth. Lower the heat to medium-low and let it simmer gently, covered, for 15 minutes.
- In a separate bowl, whisk the cornstarch and milk until smooth, then stir this mixture into the soup.
- Replace the cover and continue to simmer for about 10 minutes, stirring occasionally.
- It’s time to add the sour cream, lemon juice, parsley, salt, pepper, and a pinch of cayenne. Stir well.
- Cook for an additional 3 minutes on low heat. Remember, we want it warm, not boiling.
Notes
CHILL: 30 MINS
- Prep Time: 15 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: 188 kcal
Keywords: Hungarian mushroom soup, creamy soup, vegetarian recipe, comfort food, winter dish, homemade soup, paprika flavor, dill seasoning, lemon zest, mushroom delight, vegetable broth, cornstarch thickening, sour cream garnish, cozy meal, hearty soup
