Introduction
There’s something incredibly soothing about a warm bowl of soup, especially when it’s as rich and flavorful as Hungarian Mushroom Soup. This delightful dish has become a family favorite in our household, often making an appearance on chilly evenings or whenever someone needs a comforting meal. The combination of earthy mushrooms, aromatic spices, and a creamy finish creates a symphony of flavors that warms both the body and soul. Whether you’re looking for a hearty starter or a main dish, this soup has you covered!
Ingredients
- 4 tablespoons unsalted butter
- 2 cups chopped onions
- 1 pound fresh mushrooms, sliced
- 2 cups chicken broth
- 1 tablespoon soy sauce
- 1 tablespoon paprika
- 2 teaspoons dried dill weed
- 1 cup milk
- 3 tablespoons all-purpose flour
- ½ cup sour cream
- ¼ cup chopped fresh parsley
- 2 teaspoons lemon juice
- 1 teaspoon salt
- Ground black pepper to taste
Instructions
Cook Onions and Mushrooms
- Melt the butter in a large pot over medium heat.
- Add the chopped onions and cook until they are softened, about 5 minutes.
- Stir in the sliced mushrooms and sauté for an additional 5 minutes, until they are tender and have released their moisture.
Simmer Soup
- Pour in the chicken broth, soy sauce, paprika, and dried dill weed. Stir well to combine.
- Reduce the heat, cover, and let the soup simmer for about 15 minutes, allowing the flavors to meld together.
Add Thickener
- In a separate bowl, whisk together the milk and flour until smooth.
- Gradually stir this mixture into the soup until fully blended.
- Cover and continue to simmer for another 15 minutes, stirring occasionally to prevent sticking.
Finish Soup
- Stir in the sour cream, chopped parsley, lemon juice, salt, and black pepper.
- Taste and adjust the seasoning as necessary before serving hot.
Nutrition Facts
- Servings: 6
- Calories per Serving: Approximately 250
- Total Fat: 15g
- Saturated Fat: 8g
- Cholesterol: 40mg
- Sodium: 600mg
- Carbohydrates: 20g
- Fiber: 2g
- Sugar: 4g
- Protein: 6g
Preparation Time
- Total Time: 45 minutes
- Prep Time: 15 minutes
- Cook Time: 30 minutes
How to Serve
- Garnish: Top with extra parsley for color.
- Accompaniments: Serve with crusty bread or rolls.
- Temperature: Best enjoyed hot.
- Bowls: Use deep bowls for serving.
- Storage: Leftovers can be stored in the refrigerator.
Additional Tips
- Mushroom Variety: Feel free to mix different types of mushrooms (like shiitake or portobello) for added depth.
- Dairy-Free Option: Substitute sour cream and milk with dairy-free alternatives like cashew cream or coconut milk for a vegan version.
- Flavor Boost: Add a splash of white wine when cooking the onions for extra flavor.
- Herbs: Fresh herbs like thyme or chives can also be added for an aromatic touch.
- Texture Variation: For a chunky texture, reserve some sautéed mushrooms to add back into the soup before serving.
Recipe Variations
- Spicy Kick: Add crushed red pepper flakes or cayenne pepper for heat.
- Vegetable Version: Substitute chicken broth with vegetable broth for a vegetarian option.
- Creamy Version: For a creamier soup, increase the amount of sour cream or add cream cheese.
- Cheesy Addition: Stir in some grated cheese, like Monterey Jack or cheddar, for a cheesy flavor.
Serving Suggestions
- Salads: Serve with a side salad, like a simple green salad or a Caesar salad.
- Sides: Pair with garlic bread or a hearty sandwich for a complete meal.
- Garnishes: Top with croutons or additional fresh herbs to enhance presentation and taste.
Freezing and Storage
- Refrigeration: Store leftover soup in an airtight container in the refrigerator for up to 3 days.
- Freezing: To freeze, let the soup cool completely, then transfer to freezer-safe containers. It can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Reheating: Gently reheat on the stove over low heat, stirring occasionally. If the soup thickens, add a splash of broth or milk to loosen it.
FAQ Section
- Can I use dried mushrooms instead of fresh?
- Yes, but rehydrate them first according to package instructions before using.
- Can I make this soup vegan?
- Absolutely! Use vegetable broth, coconut milk, and vegan sour cream as substitutes.
- What kind of mushrooms work best for this recipe?
- Button mushrooms, cremini, or a mix of your favorites work well.
- How do I thicken the soup further?
- You can add more flour mixed with a bit of milk or use a cornstarch slurry.
- Can I add other vegetables?
- Yes, vegetables like carrots or celery can be added for more flavor and texture.
- How can I adjust the seasoning?
- Taste the soup before serving and adjust salt, pepper, or herbs to your liking.
- Is it necessary to add sour cream?
- Sour cream adds creaminess and tang, but you can skip it or substitute it with yogurt.
- How do I store leftover soup?
- Store it in an airtight container in the fridge for up to 3 days.
- Can I blend the soup for a smoother texture?
- Yes, you can use an immersion blender to blend until smooth if desired.
- What pairs well with Hungarian Mushroom Soup?
- It pairs nicely with crusty bread, a green salad, or a savory sandwich.
Conclusion
Hungarian Mushroom Soup is not just a dish; it’s a comforting embrace on a chilly day. With its rich flavors and creamy texture, it’s sure to become a staple in your recipe collection. The simplicity of the ingredients belies the depth of flavor achieved through careful cooking and the balance of herbs and spices. Whether you’re looking for a quick meal for the family or something to impress guests, this soup is versatile enough to fit the bill. So grab your ingredients and get ready to enjoy a bowl of warmth and comfort!
PrintHungarian Mushroom Soup
- Total Time: 40 minutes
- Yield: 4–6 serving 1x
- Diet: Vegetarian
Description
A comforting and flavorful soup perfect for a cozy day. This Hungarian Mushroom Soup combines earthy mushrooms with a creamy base and aromatic herbs, creating a dish that warms the soul.
Ingredients
- 4 tablespoons unsalted butter
- 2 cups chopped onions
- 1 pound fresh mushrooms, sliced
- 2 cups chicken broth
- 1 tablespoon soy sauce
- 1 tablespoon paprika
- 2 teaspoons dried dill weed
- 1 cup milk
- 3 tablespoons all-purpose flour
- ½ cup sour cream
- ¼ cup chopped fresh parsley
- 2 teaspoons lemon juice
- 1 teaspoon salt
- Ground black pepper to taste
Instructions
- Cook onions and mushrooms: Melt butter in a large pot over medium heat. Add onions and cook until softened (about 5 minutes). Add mushrooms and sauté for 5 more minutes.
- Simmer soup: Stir in chicken broth, soy sauce, paprika, and dill. Reduce heat, cover, and simmer for 15 minutes.
- Add thickener: Whisk milk and flour together in a separate bowl. Stir into the soup until blended. Cover and simmer for an additional 15 minutes, stirring occasionally.
- Finish soup: Stir in sour cream, parsley, lemon juice, salt, and pepper. Adjust seasoning to taste. Serve hot.
Notes
- For a vegetarian version, substitute chicken broth with vegetable broth and use plant-based sour cream.
- Add additional spices like thyme or bay leaves for extra flavor.
- Prep Time: 10 mins
- Cook Time: 30 minutes
- Category: soup
- Method: Stovetop
- Cuisine: Hungarian
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 3g
- Sodium: 800mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 30mg