Hungarian Mushroom Soup
Hungarian Mushroom Soup
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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!
Want more chilly weather soups?
Author:Â Compelled to Cook, recipe adapted from All Recipes Magazine One-Pan Recipes (All Recipes)
- 4 tbsp unsalted butter divided
- 1 small onion, finely chopped
- 1 pound fresh mushrooms, sliced I used cremini and white
- 2 cups chicken broth divided
- 1 tbsp low sodium soy sauce
- 1 tbsp paprika preferably Hungarian
- 1 tsp dried dill
- 1 cup milk
- 3 tbsp all purpose flour
- 1/2 cup full fat sour cream
- 2 tsp lemon juice
- 1/2-1 tsp salt
- 1/4 tsp black pepper
- as needed fresh parsley or dill, chopped for garnish
- 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.
- 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.
- 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.
- 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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