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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      Smoky Paprika Caper Compound Butter

      Smoky Paprika Caper Compound Butter

      How do you like your steak?  For me, it’s medium rare with a good sear, which leaves the meat nicely warmed yet plenty pink and juicy.  Top it with Smoky Paprika Caper Compound Butter and I’m in carnivore heaven.

      Adorning steak with compound butter is certainly not a new concept but the flavour combination possibilities are virtually endless, making it a delicious new experience every time you change it up.  Smoky Paprika Caper Compound Butter is smoky, briny and salty, cutting the richness of the steak. The butter is the flavour vessel, slowly releasing its aromatic bounty as the butter melts.  It will have you mopping around your plate to sop up every drop.

      Compound butters are not only an elevated way to serve your steak, but ridiculously easy, customizable and made in advance so serving is a breeze.  Try a compound butter bar, where guests can pick their own flavour combination  to put on their steak, or vegetables or baked potatoes or…..you get the idea!

      Recipe inspiration for Smoky Paprika Caper Compound Butter:  Epicurious Grilled Rib Eye with Paprika Vinaigrette

       

      Smoky Paprika Caper Compound Butter
      Print Recipe
        Servings Prep Time
        8 servings 15 minutes
        Passive Time
        1 hour
        Servings Prep Time
        8 servings 15 minutes
        Passive Time
        1 hour
        Smoky Paprika Caper Compound Butter
        Print Recipe
          Servings Prep Time
          8 servings 15 minutes
          Passive Time
          1 hour
          Servings Prep Time
          8 servings 15 minutes
          Passive Time
          1 hour
          Ingredients
          Servings: servings
          Instructions
          1. Combine all ingredients in a mini food processor or bowl and blend until combined, scraping sides of bowl as needed. Scoop butter onto a 10" long piece of plastic wrap or parchment. Roll into a log approximately 5" long and 1 1/2" in diameter wrapping the plastic or parchment around log to cover and seal. Chill for at least an hour prior to serving. To serve, cut log into 8 equal pieces and serve on top of grilled meats, vegetables or potatoes.
          Recipe Notes

          Any butter left over can be wrapped well and frozen for future use.