hungarian mushroom soup

Earthy mushrooms are the savory stars of this creamy, pungent, satisfying Hungarian mushroom soup.

Hungarian Mushroom Soup

tbsp butter

onions, chopped

lb mushrooms, sliced

stock

dry white wine

dill

thyme

paprika

soy sauce

milk

tbsp flour

sour cream

lemon juice

parsley

In a heavy pot or dutch oven sauté onions and mushrooms in butter over medium heat until onions are soft and translucent, about 15 minutes

Add dill, thyme, paprika, chicken broth, soy sauce and white wine

Bring to a simmer and cook until the liquid reduces by half

In a small bowl, whisk flour into milk until smooth

Add the milk mixture to the soup and cook until the soup begins to thicken, about 10 more minutes.	Over low heat, slowly stir in the sour cream, and lemon juice until both are completely combined

Garnish the soup with parsley and serve hot.**Yields 5 cups of soup

If serve 4 people as a main dish, we recommend doubling the recipe

This deliciously rich, hearty and comforting (vegetarian!) Hungarian cream of mushroom soup recipe is easy to adapt as vegan and gluten free.

Hungarian Mushroom Soup (Vegan or Gluten Free!)

butter ((or plant-based butter))

onion

celery

button mushrooms (sliced)

soy sauce ((gluten free))

smoked paprika

vegetable broth or mushroom broth

all-purpose flour ((or GF baking mix))

Salt and pepper

Garnishes: Fresh chopped dill, (scallions, and/or parsley, sour cream

Set a large 6 quart saucepot over medium heat. Add the butter, onions, and celery. Sauté for 3-5 minutes to soften. Then move the veggies to the side of the pot and add in the mushrooms, 1 teaspoon salt, and ½ teaspoon pepper. Sauté another 8-10 minutes, stirring regularly.

Stir in the soy sauce, dill, smoked paprika, lemon juice, and vegetable broth. Simmer for 10-15 minutes.

Meanwhile, set out a medium bowl. Add the sour cream and flour. Stir until smooth.

Ladle some of the soup broth into the sour cream mixture, stirring constantly so the sour cream doesn’t curdle. Once the mixture is thin, whisk the sour cream mixture into the soup base, whisking continually. (This method ensures there are not curdles cream clumps in the soup.)

Simmer another 3-5 minutes to thicken. Taste, then add additional salt and lemon juice if needed.

Serve warm with a sprinkling of fresh herbs and a dollop of sour cream on top.

https://content.jwplatform.com/videos/SlJMXcPR.mp4

Hungarian Mushroom Soup Recipe - A hearty and comforting vegetarian cream of mushroom soup recipe that's easy to adapt as vegan and gluten free.

Hungarian Mushroom Soup Recipe

A creamy, cozy, full-flavored mushroom soup featuring paprika, dill and sour cream. Delicious with a chunk of crusty baguette!

olive oil

mushrooms*,

onions

unsalted butter

all-purpose flour

sweet mild paprika*

dill, dill

kosher salt and cracked black pepper

dry white wine, (such as Sauvignon Blanc)

chicken broth or vegetable broth

white wine vinegar or sherry vinegar

Heat oil in a large pot or Dutch oven over medium. Add mushrooms and onions and cook, stirring occasionally, until onions are translucent and mushrooms have shrunk in size by half, about 15 minutes.

Transfer onions and mushrooms to a bowl.

Add butter to now empty pot and melt over medium heat. Whisk in flour, paprika, dill, 1 teaspoon salt, and 1 teaspoon pepper; cook, whisking constantly, 1 minute. Deglaze pan with wine, whisking, until evaporated.

Whisk broth in by increments, allowing flour mixture to adequately dissolve into broth before adding more. Stir in soy sauce and reserved mushroom mixture. Bring soup to a simmer and cook until liquid has reduced by half, about 5 minutes.

Whisk in milk and sour cream, bring soup back to a simmer then stir in vinegar. Off heat, add parsley and season with pepper to taste.

My fiance doesn't like mushrooms (and a lot of other really yummy things). When he's away for work, I look for recipes that I know he won't like. A treat, just for me. I will be making this again, because wowowowowow the flavor is so balanced. Top two soups I've ever made. Huge fan!

Used cremini and foraged cauliflower mushrooms. Fast easy and good!

I know I just reviewed this recipe in March but I made it again tonight and can’t express how much we love this mushroom soup. It is divine!!!!

Great soup. Creamy with a slight twang from the vinegar. It's relatively low prep and quick to put together. It shows well too and could easily be for company as well as just every day 

I added 1 cup of chopped Chinese broccoli along with the mushrooms and it gives it a slight chewy texture. I used nonfat milk substitute and 2/3 of the oil in the pan and it worked well. The author may like whole fat but so does my hips. It's not needed to make a wonderful soup.

Hi there! I made this soup for my boyfriend who hates mushrooms and he loved it! Do you have any other recipes that might mask them at all? Thanks!

We often have LOTS of mushrooms and this is my favorite recipe to use them! YUMMY. It tastes so incredibly (tastes posh) and it's easy to make. Everything from Zestful Kitchen speaks to me! Thanks for making me a good cook/baker ;) &lt;3

This soup was unbelievable. I served it with some warm ciabatta and it was a huge hit. So full of flavor!

Made it per the recipe and it was delicious! A keeper for sure!,

https://mediavine-res.cloudinary.com/video/upload/t_original/v1669996205/i0sQOdRuh.mp4

This Hungarian Mushroom Soup is full of flavor, creamy and so cozy. A variety of mushrooms and a dash of soy sauce make this soup full of umami flavor it’s insane. A few updates modernize this classic soup, making it wonderful for both weeknights and occasions.

This Hungarian Mushroom soup is savory, tangy, and surprisingly vibrant, and is sure to earn its place in your cooking repertoire.

Tablespoons butter

mushrooms ((sliced))

chicken broth ((or vegetable broth))

dill weed ((dried))

Tablespoons fresh parsley ((diced))

black pepper

Melt the butter in a large pot or dutch oven over medium heat. Add in the onions cook and stir until softened, about 5 minutes. Add mushrooms in and sauté for 5 more minutes until the mushrooms are nice and golden brown, but not crispy. Sprinkle the flour over the mushroom mixture and stir well to coat.

Stir in the chicken or vegetable broth, soy sauce, paprika, and dill; reduce heat to low, cover, and simmer for 15 minutes until it thickens.

Add milk, cover and simmer on low heat for 5 more minutes, stirring occasionally.

Add in the sour cream, parsley, and lemon juice, stir gently over low heat until warmed through, about 3 to 5 minutes. Add salt and pepper to taste.

Garnish with fresh chopped parsley and serve immediately.

Followed the recipe and man it was delicious!!

i have tried so many mushroom soup and this is my favorite go to. I made a crock pot full for a church potluck and it was a hit with everyone.

This was fantastic and so flavorful!  It was so filling that it didn't even need bread with it.  My husband (who is Hungarian) was hesitant to try it.  He said he he didn't like cream of mushroom soup.   I told him that this is homemade and doesn't taste at all like the one that comes in a can.  I used the chicken broth and a combination of different mushroom varieties.  Well, anyway he tried it and absolutely loved it.  In fact, he heated up a bowl of it the next day for lunch.  I followed your recipe exactly except for the dill.  I didn't have any on hand and left it out, but it still came out great.

Hungarian Mushroom Soup is a cozy dish where earthy mushrooms cook in a flavorful golden, paprika laced broth. It&#x27;s the epitome of comfort food.

yellow onion, diced

mushrooms,

garlic,

Tbsp all-purpose flour

Tbsp paprika (see note 1)

chicken broth

salt,

pepper,

In a soup pot, melt 2 tablespoons butter...

In a soup pot, melt 2 tablespoons butter over medium high heat. Add diced onion and sauté until it begins to soften.

Add garlic and mushrooms. Cook, stirring from time...

Add garlic and mushrooms. Cook, stirring from time to time, until the mushrooms release their liquid and it evaporates. (see note 2)

Add remaining butter. Once it has melted, stir...

Add remaining butter. Once it has melted, stir in flour and paprika. Stir and cook for 2-3 minutes.

Gradually stir in chicken stock, milk, soy sauce,...

Gradually stir in chicken stock, milk, soy sauce, dill, salt and pepper.

Bring to a low simmer, reduce heat to...

Bring to a low simmer, reduce heat to medium-low, and cook covered for 10-15 minutes.

Remove soup from heat. Stir in sour cream...

Remove soup from heat. Stir in sour cream (see note 3) and lemon juice. Taste and adjust for salt and pepper.

Serve in bowls garnished with additional dill and...

Serve in bowls garnished with additional dill and sour cream.

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Top 5 hungarian mushroom soup recipes from across the web

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Hungarian Mushroom Soup

Hungarian Mushroom Soup (Vegan or G...

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Hungarian Mushroom Soup Recipe

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