Hungarian Mushroom Soup is a classic Eastern European dish known for its rich and unique flavor profile. This soup combines the earthy taste of mushrooms with a blend of aromatic spices and herbs, creating a comforting and savory experience. It’s a perfect choice for mushroom lovers and those who appreciate a hearty, creamy soup with a depth of flavor. The combination of fresh mushrooms, dill, paprika, and a creamy base results in a deliciously indulgent dish that’s both satisfying and surprisingly easy to prepare.
- 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
Step 1: Sauté the Onions and Mushrooms
In a large pot or Dutch oven, melt 4 tablespoons of unsalted butter over medium heat. Add the 2 cups of chopped onions and sauté until they are translucent and soft, about 5 minutes. Add the 1 pound of sliced fresh mushrooms and continue to cook for another 5 minutes until the mushrooms are tender and have released their moisture.
Step 2: Add Broth and Seasonings
To the pot, add 2 cups of chicken broth, 1 tablespoon of soy sauce, 1 tablespoon of paprika, and 2 teaspoons of dried dill weed. Stir well to combine all the ingredients. Bring the mixture to a simmer and cook for 15 minutes, allowing the flavors to meld together.
Step 3: Prepare the Flour Mixture
In a separate bowl, whisk together 1 cup of milk and 3 tablespoons of all-purpose flour until smooth. This mixture will be used to thicken the soup.
Step 4: Thicken the Soup
Gradually add the milk and flour mixture to the simmering soup, stirring continuously. Continue to cook for another 5-10 minutes, or until the soup starts to thicken.
Step 5: Finalize the Soup
Reduce the heat to low. Stir in ½ cup of sour cream, ¼ cup of chopped fresh parsley, and 2 teaspoons of lemon juice. Season with 1 teaspoon of salt and ground black pepper to taste. Heat the soup gently but do not allow it to boil after adding the sour cream to prevent curdling.
- It’s essential to maintain a gentle simmer throughout the cooking process and avoid boiling, especially after adding the sour cream, to ensure the soup remains creamy and doesn’t curdle.
Serve the Hungarian Mushroom Soup hot, garnished with additional parsley or a dollop of sour cream. It pairs beautifully with crusty bread, a light salad, or as a starter for a more extensive Eastern European-themed meal.
- Mushroom Selection: You can use a variety of mushrooms such as button, cremini, or a mix for a more complex flavor.
- Flour Alternative: If you prefer a gluten-free version, you can use cornstarch in place of all-purpose flour.
- Vegetarian Option: To make this soup vegetarian, substitute the chicken broth with vegetable broth.
- Preparation Time: 15 minutes
- Cooking Time: 40 minutes
- Total Time: 55 minutes
- Calories: Approximately 150-200 per serving
- Protein: 4-6g per serving
- Sodium: Varies based on the chicken broth and added salt
Hungarian Mushroom Soup is a delightful and flavorful dish that offers a comforting and rich taste experience. Its creamy texture and unique combination of spices make it a memorable and satisfying meal, perfect for cold days or whenever you crave a hearty soup. Whether you’re a mushroom enthusiast or just looking to try something new, this soup is sure to impress with its depth of flavor and comforting warmth.