This Hungarian Mushroom Soup is a testament to the comforting power of a well-made soup. With its rich and creamy texture, highlighted by the distinctive flavors of Hungarian sweet paprika and dill weed, this soup brings a cozy warmth to any table. The addition of a splash of lemon juice brightens the earthy mushrooms, creating a harmonious blend of flavors that is both satisfying and sophisticated.
Whether you’re seeking solace on a cold day or simply craving a deliciously hearty meal, this soup delivers. Its creamy base, enriched with sour cream and milk, offers a luxurious mouthfeel, while the umami from the soy sauce and the gentle heat from the cayenne pepper add depth and complexity. This Hungarian Mushroom Soup is more than just a meal; it’s a culinary hug, promising comfort and warmth with every spoonful.
Full Recipe:
Ingredients:
- 4 tablespoons unsalted butter
- 2 cups diced onions
- 1 pound fresh button mushrooms, sliced (reserve and sauté 1 cup for garnish)
- 2 teaspoons dried dill weed
- 1 tablespoon Hungarian sweet paprika
- 1 tablespoon low-sodium soy sauce
- 2 cups vegetable broth
- 2 tablespoons cornstarch
- 1 cup whole milk
- 1/2 cup sour cream
- 2 teaspoons lemon juice
- 1/4 cup chopped parsley
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- Pinch of cayenne pepper
- Garnish: sautéed sliced mushrooms, fresh chopped parsley, dollop of sour cream
- Optional: Popovers or sliced dutch oven bread, for serving
Directions:
- Melt butter over medium heat in a 5-quart Dutch oven or heavy-bottomed pot. Add onions and sauté for 3 to 4 minutes until softened and translucent. Add in the mushrooms and cook for 5 minutes.
- Stir in the dill, paprika, soy sauce, and vegetable broth. Reduce heat to medium-low and very gently simmer, covered, for 15 minutes.
- In a small bowl, whisk together the cornstarch and milk until completely blended; stir mixture into the soup until incorporated. Place the cover back on the pot and gently simmer, stirring occasionally, for another 10 or so minutes.
- Stir in the sour cream, lemon juice, parsley, salt, pepper, and a pinch of cayenne. Cook for another 3 minutes or so over low heat until warmed through (do not allow it to boil).
- Serve in bowls and garnish with sautéed mushrooms, a dollop of sour cream, and additional parsley. Enjoy with some crusty bread on the side.
Prep Time: 10 minutes | Cooking Time: 35 minutes | Total Time: 45 minutes
Kcal: 188 kcal | Servings: 6 servings
Serving Suggestions
To serve, this soup is garnished with additional sautéed mushrooms, a dollop of sour cream, and a sprinkle of fresh parsley, adding layers of texture and flavor. It pairs wonderfully with a slice of crusty bread or a buttery popover, perfect for dipping into the rich, creamy broth. Whether as a starter for a lavish dinner party or as a main course for a cozy night in, Hungarian Mushroom Soup is a versatile dish that’s sure to delight.
A Dish for All Seasons
While particularly comforting during the colder months, Hungarian Mushroom Soup is a timeless classic that can be enjoyed year-round. Its rich flavors and hearty texture make it an ideal choice for a satisfying lunch or a light dinner, proving that some dishes truly can transcend the seasons.
Conclusion
Hungarian Mushroom Soup is more than just a meal; it’s a journey through the flavors and traditions of Hungarian cuisine. It’s a reminder of the power of simple ingredients to create something truly extraordinary. So, the next time you’re in need of a little comfort, remember that a pot of this creamy, flavorful soup is just a recipe away, ready to warm your heart and soul.
