Rustic Hungarian Mushroom Soup Recipe

why make this recipe

To-Die-For Rustic Hungarian Mushroom Soup is a delightful blend of flavors and textures that offers warmth and comfort in every bowl. This soup is perfect for chilly days or anytime you want something hearty and satisfying. It brings a taste of Hungary right into your kitchen, showcasing fresh mushrooms and a variety of spices that create a wonderfully rich experience. This recipe is easy to follow, making it perfect for both experienced cooks and beginners alike.

how to make To-Die-For Rustic Hungarian Mushroom Soup

Ingredients:

• 3 tablespoons butter
• 2 cups chopped onions
• 1 pound fresh mushrooms, sliced (any kind – a mix is best)
• 2 teaspoons dried dill weed
• 1 tablespoon Hungarian paprika
• 1 tablespoon soy sauce or liquid aminos
• 2 cups chicken or vegetable broth
• 1 cup milk or plain almond milk
• 3 tablespoons all-purpose flour
• Ground black pepper to taste
• 2 teaspoons lemon juice (feel free to add more if you love lemon!)
• 1/2 cup sour cream or Greek yogurt
• 2 tablespoons chopped fresh parsley

Directions:

1. Melt the butter in a large pot over medium heat.
2. Add the chopped onions and sauté for 5 minutes until they become soft.
3. Next, add the sliced mushrooms and sauté for an additional 5 minutes.
4. Stir in the dried dill, Hungarian paprika, soy sauce (or liquid aminos), and the broth.
5. Reduce the heat to low, cover, and let it simmer for 15 minutes.
6. In a separate bowl, whisk together the milk and flour until smooth.
7. Pour this mixture into the soup and stir well. Cover again and simmer for another 15 minutes, stirring occasionally.
8. Finally, stir in the ground black pepper, lemon juice, and sour cream or Greek yogurt. Mix everything together and heat over low for about 5 minutes, being careful not to boil.
9. Garnish with fresh parsley and serve with warm, crusty bread.

how to serve To-Die-For Rustic Hungarian Mushroom Soup

This soup is best served hot, straight from the pot. Ladle it into bowls and top with a sprinkle of fresh parsley for added flavor and color. It pairs beautifully with crusty bread, making it a delightful meal on its own. You can also offer extra sour cream or yogurt on the side for those who like to add a creamier touch to their soup.

how to store To-Die-For Rustic Hungarian Mushroom Soup

Leftover soup can be stored in an airtight container in the refrigerator for up to 4 days. To reheat, simply warm it on the stove over low heat until heated through. If you plan to store it for a longer period, you can freeze the soup for up to 3 months. Just make sure to let it cool completely before transferring it to a freezer-safe container.

tips to make To-Die-For Rustic Hungarian Mushroom Soup

• For added richness, consider using a mix of different mushrooms like shiitake, cremini, and button mushrooms.
• Adjust the amount of lemon juice to suit your taste; it brightens the flavors of the soup.
• If you want a spicier kick, try adding a little cayenne pepper or crushed red pepper flakes.
• Serve the soup with a dollop of sour cream or Greek yogurt for extra creaminess.

variation

Feel free to make this soup vegetarian by using vegetable broth instead of chicken broth. You can also experiment with different herbs such as thyme or rosemary for additional flavor.

FAQs

Can I use dried mushrooms instead of fresh?
Yes, but be sure to soak them in warm water for at least 30 minutes before use, and add the soaking liquid to your broth for extra flavor.

Is it okay to make this soup ahead of time?
Absolutely! In fact, the flavors often get better after a day in the fridge. Just remember to reheat it gently.

Can I make this soup gluten-free?
Yes, you can replace the all-purpose flour with a gluten-free thickener like cornstarch or a gluten-free flour blend.

To-Die-For Rustic Hungarian Mushroom Soup

A delightful blend of flavors and textures that offers warmth and comfort in every bowl, showcasing fresh mushrooms and spices for a rich experience.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 55 minutes mins

Course Main Course, Soup

Cuisine Hungarian

Servings 6 servings

Calories 300 kcal

Ingredients

  

Main Ingredients

• 3 tablespoons butter For sautéing
• 2 cups chopped onions
• 1 pound fresh mushrooms, sliced A mix is best
• 2 teaspoons dried dill weed
• 1 tablespoon Hungarian paprika
• 1 tablespoon soy sauce or liquid aminos
• 2 cups chicken or vegetable broth
• 1 cup milk or plain almond milk
• 3 tablespoons all-purpose flour Can be replaced for gluten-free
• Ground black pepper to taste
• 2 teaspoons lemon juice Feel free to add more if you love lemon!
• 1/2 cup sour cream or Greek yogurt For creaminess
• 2 tablespoons chopped fresh parsley For garnish

Instructions

 

Preparation

• Melt the butter in a large pot over medium heat.
• Add the chopped onions and sauté for 5 minutes until they become soft.
• Next, add the sliced mushrooms and sauté for an additional 5 minutes.
• Stir in the dried dill, Hungarian paprika, soy sauce (or liquid aminos), and the broth.
• Reduce the heat to low, cover, and let it simmer for 15 minutes.
• In a separate bowl, whisk together the milk and flour until smooth.
• Pour this mixture into the soup and stir well. Cover again and simmer for another 15 minutes, stirring occasionally.
• Finally, stir in the ground black pepper, lemon juice, and sour cream or Greek yogurt. Mix everything together and heat over low for about 5 minutes, being careful not to boil.
• Garnish with fresh parsley and serve with warm, crusty bread.

Notes

This soup is best served hot with crusty bread. Offers extra sour cream or yogurt on the side for a creamier touch. For added richness, consider using a mix of different mushrooms. Adjust the lemon juice to taste, and add cayenne pepper for a spicier kick. This recipe can be made vegetarian by using vegetable broth.

Keyword Comfort Food, Hearty Soup, Homemade Soup, Hungarian Recipe, Mushroom Soup