As a busy mom, I’m always on the lookout for recipes that are both comforting and easy to prepare. One of my go-to meals is Hungarian Mushroom Soup, a dish that has become a family favorite over the years. I remember the first time I made it; the rich aroma filled the kitchen and brought everyone running to the table. It’s that cozy feeling that keeps me coming back to this recipe.
This soup is not just about the flavors; it’s about the memories created around the dinner table. I love how the earthy taste of mushrooms combined with the creamy texture warms you from the inside out. My kids can’t get enough of it, especially on chilly evenings when we all want something hearty and satisfying.
Making this soup is a delightful experience. It comes together quickly, allowing for some quality family time while it simmers away. Whether it’s a simple weeknight dinner or a gathering with friends, this soup always impresses. I hope you find it as comforting and delicious as we do!
How to Make Hungarian Mushroom Soup
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Ingredients
- 1 lb sliced cremini mushrooms
- 4 tbsp salted butter
- 1 large chopped yellow onion
- 1/2 cup dry white wine
- 2 cups vegetable or chicken broth
- 2 tsp ground paprika
- 2 tsp fresh minced thyme
- 1 tsp kosher salt
- 1 tbsp Worcestershire sauce
- 3 tbsp all-purpose flour
- 1 cup whole milk
- 1/4 cup sour cream
- 2 tsp dried dill
- 1 tbsp lemon juice (optional)
- 2 tbsp chopped fresh parsley (optional)
Directions
Start by melting the butter in a large pot over medium heat. Once melted, add the chopped onions and sliced mushrooms. Cook this mixture for about eight minutes until the onions become soft and translucent.
Next, add in the vegetable or chicken broth, dry white wine, minced thyme, paprika, Worcestershire sauce, and kosher salt. Increase the heat to bring everything to a boil. Once it reaches a boil, lower the heat and let it simmer for about ten minutes to allow the flavors to meld and the liquid to reduce by one-third.
In a small bowl, whisk together the flour and milk until smooth. Gradually stir this mixture into the soup, and continue to cook for another ten minutes until it thickens.
Finally, on low heat, gently mix in the sour cream and optional lemon juice until fully incorporated. Serve the soup in bowls, garnished with fresh parsley if desired.
Storing Suggestion
This soup can be stored in an airtight container in the refrigerator for up to three days. Just reheat it on the stove over low heat, stirring occasionally, to enjoy it again.
Cooking Tips
If you want to enhance the flavor, try using homemade broth instead of store-bought. You can also sauté some garlic with the onions for an extra layer of taste. Feel free to adjust the amount of paprika and dill to suit your personal preference!
Serving Suggestions
This Hungarian Mushroom Soup pairs beautifully with crusty bread or a fresh green salad. For a complete meal, consider serving it alongside a light, crisp white wine to complement the flavors of the soup.
Ingredient Substitutions
If you’re out of sour cream, Greek yogurt works as a great substitute. For a dairy-free version, you can replace the milk with almond or oat milk and use a plant-based sour cream alternative.
Seasonal Variations
In the fall, try adding in roasted pumpkin or butternut squash for a seasonal twist. During the summer months, you can stir in some fresh corn for a pop of sweetness.
Allergen Information
This recipe contains dairy and gluten. For a gluten-free option, you can use cornstarch or a gluten-free flour blend in place of the all-purpose flour. Always check labels to ensure other ingredients are gluten-free.
FAQ
Can I use different types of mushrooms?
Absolutely! While cremini mushrooms give the soup a rich flavor, you can also experiment with button mushrooms, shiitake, or even a mix for added complexity.
Can I make this soup ahead of time?
Yes, Hungarian Mushroom Soup is perfect for making ahead. Just store it in the fridge and reheat when you’re ready to serve. The flavors will develop even more!
Is this soup freezer-friendly?
Yes, you can freeze the soup for up to three months. Just make sure to let it cool completely before transferring it to freezer-safe containers.
What can I serve with this soup?
This soup goes wonderfully with a side of crusty bread, a fresh salad, or a light sandwich. You can also serve it with a glass of white wine for a lovely pairing.
How can I adjust the spice level?
If you prefer a spicier soup, consider adding a pinch of cayenne pepper or red pepper flakes. Start with a small amount and adjust to your liking.
What’s the best way to store leftovers?
Store any leftover soup in an airtight container in the refrigerator for up to three days. Reheat gently on the stove, stirring occasionally.
Hungarian Mushroom Soup
Ingredients
- 1 lb sliced cremini mushrooms
- 4 tbsp salted butter
- 1 large chopped yellow onion
- 1/2 cup dry white wine
- 2 cups vegetable or chicken broth
- 2 tsp ground paprika
- 2 tsp fresh minced thyme
- 1 tsp kosher salt
- 1 tbsp Worcestershire sauce
- 3 tbsp all-purpose flour
- 1 cup whole milk
- 1/4 cup sour cream
- 2 tsp dried dill
- 1 tbsp lemon juice (optional)
- 2 tbsp chopped fresh parsley (optional)
Instructions
- In a large pot, melt the butter over medium heat. Add the chopped onions and sliced mushrooms, cooking and stirring for about 8 minutes until the onions soften and become translucent.
- Pour in the broth, white wine, thyme, dill, paprika, Worcestershire sauce, and salt. Bring the mixture to a boil, then reduce the heat to a low simmer for about 10 minutes.
- Whisk the flour into the milk until smooth, then add to the soup and let it cook for an additional 10 minutes, stirring occasionally.
- Stir in the sour cream and optional lemon juice until well combined, then serve hot garnished with fresh parsley if desired.
