Greetings, food enthusiasts! 👋

Today, we’re taking a flavorful journey to Hungary with a bowlful of pure comfort – Hungarian Mushroom Soup! 🇭🇺🍲 Imagine a velvety blend of earthy mushrooms, onions, and a hint of paprika, all dancing together in a creamy broth. It’s a symphony of flavors that will warm your soul and transport you to the heart of Eastern European cuisine.

Get ready to elevate your soup game with the tantalizing taste of Hungarian Mushroom Soup! 🥄

Ingredients

4 tablespoons of salted butter
1 ½ cups white onions, chopped
1 lb. mushrooms, sliced (use crimini, button, etc.)
2 teaspoons dried dill weed
1 teaspoon EACH: dried thyme AND dried mushroom powder (optional)
1 tablespoon EACH: sweet paprika AND lemon juice
2 cloves garlic, grated
2 ½ cups low sodium chicken stock (or vegetable)
2 tablespoons low sodium soy sauce
3 tablespoons all-purpose flour
1 cup half and half (or whole milk)
⅓ cup room-temperature creme fraiche (or sour cream)
3 tablespoons chopped parsley

Instructions

SAUTE:

In a dutch oven or soup pot, saute the onions and mushrooms in the butter over medium heat for 5 minutes.

Then, season with dill, thyme, and paprika and allow the mushrooms and onions to continue cooking for an additional 7-10 minutes, stirring often.

Sprinkle the grated garlic and mushroom powder 30 seconds before the mushrooms are done.

WHISK:

Then, slowly pour in the chicken stock, soy sauce, and lemon juice and scrape the bottom of the pot to loosen anything that might be stuck on.

Allow the soup to gain a simmer and then let cook and reduce for 5 minutes.

While the soup is reducing, whisk together the milk and flour in a small bowl until smooth (you can also just shake it all in a mason jar.)

Then pour the mixture into the soup and continue to cook the soup for 8-10 minutes, or until the soup thickens, stirring as required.

FINISH:

Remove the soup from heat.

Stir the soup while you add in the sour cream slowly and allow for it to mix.

Sprinkle with parsley to finish and serve warm with grilled bread rubbed with a clove of cut garlic!

Nutrition Information:

Frequently Asked Questions:

What type of mushrooms are best for this soup?

You can use various types of mushrooms for this soup, such as crimini, button, or even wild mushrooms like shiitake or chanterelles. Choose the ones you prefer or have available.

Is the dried mushroom powder necessary?

The dried mushroom powder is optional but adds an extra layer of mushroom flavor to the soup. If you don’t have it, you can still make the soup without it, and it will be delicious.

Can I use a substitute for creme fraiche or sour cream?

Yes, you can substitute Greek yogurt or plain yogurt for creme fraiche or sour cream if you prefer a lighter option. It will still add creaminess and a tangy flavor to the soup.

What is the best way to reheat leftover soup?

To reheat the soup, gently warm it on the stove over low to medium heat. Avoid boiling it, as this can affect the texture of the dairy-based ingredients. Stir frequently until it’s heated to your liking.