Why Make This Recipe
Creamy Hungarian Mushroom Soup is a delightful dish that warms the soul. Its rich, creamy texture combined with the earthy flavor of mushrooms makes it perfect for chilly days. This soup is easy to prepare and is packed with nutrients, making it ideal for both family dinners and special occasions. Plus, it’s a great way to enjoy fresh mushrooms while embracing the bold flavors of Hungarian cuisine.
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 (gluten-free notes below)
- 4 teaspoons sweet mild paprika*
- 1 tablespoon chopped fresh dill, or 2 teaspoons dried dill
- Kosher salt and cracked black pepper
- 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:
- Heat the olive oil in a large pot or Dutch oven over medium heat.
- Add the mushrooms and onions, cooking while stirring occasionally until the onions are translucent and the mushrooms have reduced in size by half. This should take about 15 minutes.
- Transfer the cooked onions and mushrooms to a bowl and set aside.
- In the now empty pot, add the butter and melt it over medium heat.
- Whisk in the flour, paprika, dill, 1 teaspoon of salt, and 1 teaspoon of pepper. Cook while whisking constantly for 1 minute.
- Deglaze the pot with the white wine, whisking until it evaporates.
- Gradually whisk in the broth, allowing the flour mixture to dissolve before adding more.
- Stir in the soy sauce and the reserved mushroom mixture. Bring the soup to a simmer and let it cook until the liquid has reduced by half, which takes about 5 minutes.
- Whisk in the milk and sour cream, then bring the soup back to a simmer. Stir in the vinegar.
- Off the heat, mix in the chopped parsley and season with pepper to taste.
How to Serve Creamy Hungarian Mushroom Soup
This soup can be served in bowls with a sprinkle of fresh parsley on top. You can also add a dollop of sour cream for extra creaminess. Pair it with crusty bread or a light salad for a complete meal.
How to Store Creamy Hungarian Mushroom Soup
To store, let the soup cool down to room temperature. Transfer it into airtight containers and keep it in the refrigerator for up to 3 days. If you want to freeze it, use containers or freezer bags, and it can last for up to 3 months. When reheating, gently warm it on the stove over low heat, stirring occasionally.
Tips to Make Creamy Hungarian Mushroom Soup
- For a thicker soup, let it simmer longer to reduce the liquid more.
- Use a variety of mushrooms for added flavor. Shiitake, cremini, and button mushrooms work well.
- Make it gluten-free by substituting all-purpose flour with a gluten-free flour blend.
- Adjust the seasoning according to your taste; adding more dill or paprika will enhance the flavor.
Variation
You can add cooked chicken or other vegetables like spinach or carrots for a heartier version of this soup. For a spicy kick, consider adding a pinch of cayenne pepper or crushed red pepper flakes.
FAQs
1. Can I use dried mushrooms instead of fresh?
Yes, you can use dried mushrooms. Just rehydrate them in warm water before adding them to the soup.
2. Is there a vegan option for this recipe?
Yes, substitute the chicken broth with vegetable broth, omit the sour cream, and use coconut milk for creaminess.
3. Can I make this soup in advance?
Absolutely! This soup can be made a day ahead. Just reheat it gently before serving.
Creamy Hungarian Mushroom Soup
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Hungarian
- Diet: Vegetarian
Description
This rich and creamy Hungarian Mushroom Soup is perfect for chilly days, packed with earthy flavors and nutrients.
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
- 4 teaspoons sweet mild paprika
- 1 tablespoon chopped fresh dill (or 2 teaspoons dried dill)
- Kosher salt and cracked black pepper
- 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
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat.
- Add the mushrooms and onions, cooking while stirring occasionally until the onions are translucent and the mushrooms have reduced in size by half, about 15 minutes.
- Transfer the cooked onions and mushrooms to a bowl and set aside.
- In the now empty pot, add the butter and melt over medium heat.
- Whisk in the flour, paprika, dill, 1 teaspoon of salt, and 1 teaspoon of pepper. Cook while whisking constantly for 1 minute.
- Deglaze the pot with the white wine, whisking until it evaporates.
- Gradually whisk in the broth, allowing the flour mixture to dissolve before adding more.
- Stir in the soy sauce and the reserved mushroom mixture. Bring the soup to a simmer and let it cook until the liquid has reduced by half, about 5 minutes.
- Whisk in the milk and sour cream, then bring the soup back to a simmer. Stir in the vinegar.
- Off the heat, mix in the chopped parsley and season with pepper to taste.
Notes
For a thicker soup, let it simmer longer to reduce the liquid more. Make it gluten-free by substituting all-purpose flour with a gluten-free flour blend. Adjust the seasoning according to your taste.