Hungarian Mushroom Soup

Hungarian Mushroom Soup

Hungarian Mushroom Soup

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Hungarian Mushroom Soup garnished with sauteed mushrooms and fresh dill served in a shallow white and grey bowl.

Hungarian Mushroom Soup is such a nice take on regular mushroom soup. I find it more flavourful yet still creamy and loaded with mushrooms as you would expect from a mushroom soup. This soup gets its name mainly from the addition of paprika to the soup. Paprika is made in many parts of the world, however, it is considered the national spice of Hungary. Hungary is not only well known for the paprika it produces, it is also one of the largest producers in the world. When shopping for paprika, you will notice most grocery stores sell paprika with no indication of origin. This means it may come from anywhere, such as Hungary, Spain or Mexico. This common paprika will work fine for this recipe, so there’s no need to hunt for anything out of the ordinary. If you can find Hungarian paprika, consider it a bonus! You’re guaranteed to get the rich, red pepper flavour that it is known for. But even Hungarian paprika has a wide range of grades and variances. Whichever you choose to use, I do recommend using good quality paprika.

The other ingredient that sets this soup apart is sour cream. It is a welcome change from heavy cream and adds richness along with a little tang to the soup. I also prefer to blend a portion of the soup to give it a luscious, creamy texture. Hungarian Mushroom Soup is a simple soup with great flavour and body. It makes a lovely appetizer soup, but I like to eat it as a main course soup served with crusty bread or a chicken salad sandwich. Either way, it is perfect for the chilly months ahead. Enjoy!

Sauteed mushrooms in a stainless steel skillet, paprika and fresh dill in preparation for Hungarian Mushroom Soup.
Hungarian Mushroom Soup garnished with sauteed mushrooms and fresh dill served in a shallow white and grey bowl.

Author:  Compelled to Cook, recipe adapted from All Recipes Magazine One-Pan Recipes (All Recipes)

Hungarian Mushroom Soup garnished with sauteed mushrooms and fresh dill served in a shallow white and grey bowl.
Hungarian Mushroom Soup
Print Recipe
    Servings
    6 cups
    Servings
    6 cups
    Hungarian Mushroom Soup garnished with sauteed mushrooms and fresh dill served in a shallow white and grey bowl.
    Hungarian Mushroom Soup
    Print Recipe
      Servings
      6 cups
      Servings
      6 cups
      Ingredients
      Servings: cups
      Instructions
      1. Heat 2 tbsp butter in a medium pot. Add onion and sauté for 3-4 minutes until softened. Add 1/3 of the sliced mushrooms, 1 cup of broth, soy sauce, paprika and dried dill. Cover and simmer on low for 15-20 until everything is soft.
      2. Meanwhile, melt the remaining butter in a large skillet until foamy. Add remaining sliced mushrooms and sauté over medium-high heat to brown the mushroom. Reserve about a 1/2 cup for garnish if desired.
      3. Using a blender or handheld emersion blender puree the cooked onion and mushrooms until smooth. Return mixture to the pot and stir in remaining broth. Whisk together milk and flour and stir into the blended mixture. Bring to a simmer and add sautéed mushroom, 1/2 tsp salt and pepper. Cook covered for 15 minutes, stirring occasionally.
      4. Stir in sour cream, lemon juice and additional salt to taste. Serve garnished with reserved mushrooms, fresh dill or parsley if desired.

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      Tomato Bisque

      Tomato Bisque

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      Tomato Bisque with crutons served in a shallow blue bowl resting on a wooden board draped with a striped napkin.

      Today’s post is a blog update on my Tomato Bisque. Because the weather is frightful right now in central Alberta, it seemed like the perfect time to do a little tidy up on this gorgeous soup. This Tomato Bisque is creamy and luscious, even with only a small amount of cream. It’s thickened with rice, making it a great gluten-free option.

      The creaminess and tang are the perfect marriage with crunchy cheese toast or buttery croutons. I won’t hesitate to say that when you make this soup, you will have tremendous satisfaction from your efforts because it’s so much better than store-bought soup. You’ll also have peace of mind knowing you’re feeding your family wholesome goodness.

      Traditional French bisque is made using ground crustacean shells and thickened with rice. The term is used loosely today and can refer to anything pureed such as tomatoes or squash. Most varieties are finished with cream as is this one. Enjoy!

      Tomato Bisque with crutons served in a shallow blue bowl resting on a wooden board draped with a striped napkin.

      Author: Compelled to Cook, adapted from Chef John of Food Wishes

      Tomato Bisque with crutons served in a shallow blue bowl resting on a wooden board draped with a striped napkin.
      Tomato Bisque
      Print Recipe
        Servings Prep Time
        4-6 people 20 minutes
        Cook Time
        30-50 minutes
        Servings Prep Time
        4-6 people 20 minutes
        Cook Time
        30-50 minutes
        Tomato Bisque with crutons served in a shallow blue bowl resting on a wooden board draped with a striped napkin.
        Tomato Bisque
        Print Recipe
          Servings Prep Time
          4-6 people 20 minutes
          Cook Time
          30-50 minutes
          Servings Prep Time
          4-6 people 20 minutes
          Cook Time
          30-50 minutes
          Ingredients
          Servings: people
          Instructions
          1. Melt butter in a large heavy pot, add onions, celery and garlic and cook on medium heat for 5 minutes until the vegetables become translucent.
          2. Add the tomatoes, stock, paprika, sugar and rice and cook until the rice is very soft, at least 30 minutes.
          3. Blend with a handheld immersion blender until smooth. Stir in heavy cream and season with salt and pepper.
          Recipe Notes

          I used homemade chicken stock and used 1 1/2 tsp of salt. The amount of salt will depend on the stock/broth used, so season to taste.

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          I may receive compensation for purchases made through this site, at no cost to the purchaser. Compelled to Cook is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com
          Roasted Vegetable Soup

          Roasted Vegetable Soup

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          Roasted Vegetable Soup served in a black bowl with crusty bread.

          Get cozy with a warming bowl of Roasted Vegetable Soup.  This soup is perfect for your fall/winter line up with its earthy yet slightly sweet flavour.  It’s a wonderful blend of carrots, parsnips, apple and curry. 

          A sheet pan lined with roasted vegetable in preparation for Roasted Vegetable Soup.

          This Roasted Vegetable Soup blends up beautifully with cannellini beans and a splash of cream gives it a silky richness.  A well-blended soup comes from using quality ingredients, cooking everything until soft enough to blend, and finally, using a good quality blender makes a big difference.

          For a vegan option, use vegetable broth and substitute the cream for coconut milk.  The result is just as delicious, enjoy!

          Roasted Vegetable Soup
          Print Recipe
            Servings Prep Time
            8 cups 30 minutes
            Cook Time Passive Time
            80 minutes 15 minutes
            Servings Prep Time
            8 cups 30 minutes
            Cook Time Passive Time
            80 minutes 15 minutes
            Roasted Vegetable Soup
            Print Recipe
              Servings Prep Time
              8 cups 30 minutes
              Cook Time Passive Time
              80 minutes 15 minutes
              Servings Prep Time
              8 cups 30 minutes
              Cook Time Passive Time
              80 minutes 15 minutes
              Ingredients
              Servings: cups
              Instructions
              1. Preheat oven to 400°F.
              2. Toss parsnips, carrots, apple and garlic with 1 tbsp oil. Spread out on a large baking tray in a single layer. Roast for 40 minutes flipping once after 20 minutes.
              3. Meanwhile, heat remaining 1 tbsp of oil in a large pot or dutch oven over medium heat. Add diced onion and saute until starting to soften, about 5-7 minutes (don't brown).
              4. To the pot add the roasted vegetables, chicken broth, beans, curry paste, and salt. Bring to a simmer, cover and cook on low for 30-40 minutes until everything is good and soft.
              5. Remove from heat and allow to cool slightly 10-15 minutes. Puree mixture in a blender until smooth and silky. Return to pot and warm on low if needed. Stir in cream and white pepper. Adjust consistency to your liking with additional broth and season to taste with salt.
              Recipe Notes

              -letting the soup cool slightly before blending is not necessary, however, I find it a little safer than blending the scalding hot soup.

              -the amount of salt needed will be dependent on the saltiness of your broth.

              -makes about 8 cups of soup depending on your desired consistency.

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              I may receive compensation for purchases made through this site, at no cost to the purchaser. Compelled to Cook is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com
              Slow Cooker Lentil and Ham Soup

              Slow Cooker Lentil and Ham Soup

              A day for family…

              February 18, 2019 marks Family Day in my province of Alberta, Canada.  A holiday to promote family values and spending time together as a family.  Slow Cooker Lentil and Ham Soup is perfect for your family day weekend.  Super easy to toss together in your slow cooker, and forget about until dinner time. Giving you the whole day to spend with your family without having to worry about dinner until the last few touches are required, which is hours later.

              Dinner is ready…

              With just a couple of last minute touches to the soup, the whole family can enjoy a hearty and satisfying soup made from scratch.  It’s a wonderful bowlful to warm everyone up from a day of outdoor activities even if it’s not a holiday.  The recipe makes about 10 cups and freezes well too.

              To ham or not to ham…

              I love the subtle smokiness a ham bone can bring to soup and I just happen to have a ham bone leftover from the holidays. If a ham bone isn’t available to you, a smoked pork hock works just as well and they’re readily available all year.   I also like the texture and flavour of meaty little bites of ham throughout the soup too, so I’ll definitely ham it up when I can. But don’t fret, this is a lovely vegan soup without the ham if that is your preference.  The dill and vinegar in the recipe add a little brightness to the soup and helps to cut the starchiness of the lentils.  It’s so, so good.

              Now, about the lentil…

              I could rattle on and on about the lentil, but the lentils website is very informative about the varieties, nutrition and cooking of the lentil.  It’s a good read with lots of information.  

              Slow Cooker Lentil and Ham Soup
              Print Recipe
                Servings Prep Time
                10 cups 30 minutes
                Cook Time
                7 hours
                Servings Prep Time
                10 cups 30 minutes
                Cook Time
                7 hours
                Slow Cooker Lentil and Ham Soup
                Print Recipe
                  Servings Prep Time
                  10 cups 30 minutes
                  Cook Time
                  7 hours
                  Servings Prep Time
                  10 cups 30 minutes
                  Cook Time
                  7 hours
                  Ingredients
                  Servings: cups
                  Instructions
                  1. Rinse and drain lentils. Add lentils along with onion, celery, carrots, cabbage, garlic, parsley, bay leaf, thyme to your slow cooker.
                  2. Cut excess ham away from bone and save for later.
                  3. Add ham bone and 7 cups of broth to slow cooker. Stir to combine, cover and cook on low for about 7 hours, stirring once or twice.
                  4. While soup is cooking, coursely chop or shred ham. Cover and refrigerate until soup is ready.
                  5. Remove ham bone and bay leaf from soup. Adjust consistency with the additional cup of broth. Stir in chopped ham and white vinegar. Cover and allow to cook for 5-10 more minutes to warm ham. Add a generous sprinkle of fresh dill and season to taste with salt and pepper. Serve with a dollop of sour cream and more fresh dill.
                  Recipe Notes
                  • a smoked pork hock will work in place of a meaty ham bone.
                  • for a vegetarian/vegan option, use vegetable broth and omit the ham and sour cream.

                  Affiliate Disclosure

                  I may receive compensation for purchases made through this site, at no cost to the purchaser. Compelled to Cook is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com
                  Rustic Potato and Sausage Soup

                  Rustic Potato and Sausage Soup

                  The new year is upon us…

                  Many of us are thinking of eating healthier, and I’m a firm believer that eating well and eating foods you enjoy should go hand in hand. Rustic Potato and Sausage Soup is guilt-free comfort food that’s loaded with kale and vegetables.  It’s a homey soup that’s warming and hearty with a rich tomato laced chicken broth, tender baby potatoes, Italian sausage and vegetables. Paprika, garlic, and fresh herbs give added depth of flavour to this rustic, chunky soup. 

                  Healthy potatoes, rich in potassium and vitamin C add fibre with their skins and a rustic earthiness.  Tender kale, also rich in nutrients, gently clings to all it surrounds for a wonderful spoonful.  It’s the best of both worlds, being hearty and comforting while still being healthy, satisfying, and full of flavour.  So even if eating better is not on your resolution list this year, you’ll still want a big bowl of this satisfying soup.  Enjoy!

                  Author:  Compelled to Cook

                  Rustic Potato and Sausage Soup
                  Print Recipe
                  Servings Prep Time
                  8 cups 20 minutes
                  Cook Time
                  35-40 minutes
                  Servings Prep Time
                  8 cups 20 minutes
                  Cook Time
                  35-40 minutes
                  Rustic Potato and Sausage Soup
                  Print Recipe
                  Servings Prep Time
                  8 cups 20 minutes
                  Cook Time
                  35-40 minutes
                  Servings Prep Time
                  8 cups 20 minutes
                  Cook Time
                  35-40 minutes
                  Ingredients
                  Servings: cups
                  Instructions
                  1. Over medium heat add 1 tbsp of olive to a large pot or dutch oven. Add sausage links and cook until golden and no longer pink, turning often about 15 minutes.
                  2. Remove cooked sausage to a paper towel-lined dish to absorb any excess fat. To the same pot add remaining 1 tbsp of olive oil over medium heat. Add onion, celery, carrots and garlic, sauté for 4-5 minutes until starting to soften and have sweat off some of their moisture.
                  3. Pour in chicken broth and tomatoes crushed with your hands. Add potatoes, bay leaf, oregano, parsley, and both paprikas. Cover and simmer on low for about 10 minutes until potatoes are almost tender. While soup is cooking, chop kale and cooked sausage into bite-size pieces.
                  4. Add kale and sausage to the pot and continue to cook partially covered for about 5 minutes until kale is cooked but still has some colour and bite. Season with salt and pepper and serve immediately with crusty bread if desired.

                  Affiliate Disclosure

                  I may receive compensation for purchases made through this site, at no cost to the purchaser. Compelled to Cook is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com
                  Broccoli Cheddar Soup

                  Broccoli Cheddar Soup

                  By far, one of my favourite classes I took while in culinary school was “Soups & Sauces”.  Along with the five mother sauces, I learned how to make consommé and other traditional soups like Mulligatawny.  But what I learned the most, was the basic skill set that enabled me to make any soup I wanted or turn ingredients that I have on hand into something delicious. The “roux” was a big component to the class, and I remember little of alternate diet considerations.  Hence, with a world trying to cut out, or at least cut back on their gluten intake, I thought it best to skip the roux in this wonderfully thick and delicious Broccoli Cheddar Soup.  

                  It’s still thickened up a little, but I opted to use potato flakes instead of the traditional roux.  By doing so, I’ve not only cut out the gluten but used less fat, with wonderful results.  It’s also relatively healthy, as there’s minimal added fat and milk is used instead of cream.  Trust me, you won’t be missing a thing with the hints of oregano and mustard. Thick, creamy, loaded with broccoli and swirled with cheddar cheese, Broccoli Cheddar Soup is a must to make this fall. Enjoy!

                  Recipe source for Broccoli Cheddar Soup:  Compelled To Cook

                  Broccoli Cheddar Soup
                  Print Recipe
                    Servings Prep Time
                    3-4 people 20 minutes
                    Cook Time Passive Time
                    35 minutes 5 minutes
                    Servings Prep Time
                    3-4 people 20 minutes
                    Cook Time Passive Time
                    35 minutes 5 minutes
                    Broccoli Cheddar Soup
                    Print Recipe
                      Servings Prep Time
                      3-4 people 20 minutes
                      Cook Time Passive Time
                      35 minutes 5 minutes
                      Servings Prep Time
                      3-4 people 20 minutes
                      Cook Time Passive Time
                      35 minutes 5 minutes
                      Ingredients
                      Servings: people
                      Instructions
                      1. Cut stems off broccoli, cutting very close to the flowerettes. Separate flowerettes into small pieces. Set aside 3 cups of flowerettes. Using a vegetable peeler, lightly peel the thick skin from the thicker stem pieces, discard skin. Chop stems, along with any remaining flowerettes into 1/2" chunks.
                      2. In a medium pot, heat butter over medium heat until foamy. Add shallots and garlic, cook until soft, about 5 minutes, stirring occasionally. Add chopped broccoli, 3 cups chicken broth and oregano. Bring to a simmer, cover and cook until very tender, 15-20 minutes. Stir in potato flakes and Dijon mustard. Allow to cool for 5 minutes, stirring occasionally.
                      3. Using a blender or submersion blender, blend soup until smooth. Return to pot, add milk and broccoli flowerettes. Bring to a gentle simmer and cook covered until flowerettes are tender, about 10-12 minutes, stirring occasionally. Remove from heat and season with salt and pepper. Adjust thickness with more broth if needed. Stir in cheese. Serve immediately garnished with additional cheese if desired.
                      Recipe Notes

                      -recipe yields 5 1/2- 6 cups.

                      -for vegetarian option, use vegetable broth instead of chicken broth.

                      -if serving to guests, cook and cool 1 cup of flowerettes separately. Stir into soup to warm just before adding cheese.  This provides wonderful colour and freshness.