Hungarian Mushroom Soup

Hungarian Mushroom Soup is a delightful concoction that encapsulates the rich culinary history of Hungary. This hearty soup, known for its robust flavors and earthy undertones, is a testament to the country’s love for mushrooms, paprika, and a medley of aromatic spices. The dish is not just a soup; it’s a symphony of textures and tastes that dance on your palate, creating an unforgettable experience.

Overview of the Recipe:

The heart of Hungarian Mushroom Soup lies in its depth of flavors. This soup is a celebration of mushrooms, which are sautéed to perfection and combined with the warmth of paprika, the creaminess of sour cream, and the richness of a well-crafted broth. The result is a velvety, umami-packed soup that pays homage to Hungarian culinary traditions.

Ingredients and Their Benefits:

1. Mushrooms (Button, Cremini, or Shiitake): The star of the show, mushrooms impart an earthy and meaty flavor to the soup. They are a good source of antioxidants, vitamins, and minerals.
2. Onions and Garlic: These aromatic vegetables form the base of the soup, providing a savory foundation. Both onions and garlic also offer numerous health benefits, including immune system support.
3. Paprika: A staple in Hungarian cuisine, paprika adds a distinct flavor and a touch of spice to the soup. It is rich in antioxidants and can have anti-inflammatory properties.
4. Dill: Fresh dill contributes a bright and herby note, balancing the richness of the mushrooms and cream. Dill is also known for its digestive and anti-inflammatory properties.
5. Sour Cream: This ingredient adds creaminess and a slight tang to the soup. It complements the earthy mushrooms and helps create a velvety texture.
6. Vegetable Broth: A well-seasoned vegetable broth serves as the backbone of the soup, providing depth and complexity to the overall flavor profile.
7. Butter and Flour: This classic roux thickens the soup, giving it a luscious consistency. Butter adds richness, while flour provides the necessary thickening agent.

Hungarian Mushroom Soup

Recipe by Puredishes.com

0.0 from 0 votes

Course: Soups

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Hungarian Mushroom Soup is a comforting and flavorful dish that marries the earthiness of mushrooms with the warmth of paprika and the creamy luxury of sour cream. This recipe, inspired by Hungarian culinary traditions, is quick and easy to prepare, making it a perfect choice for a satisfying meal.

Ingredients

• 1 pound mushrooms, sliced (button or cremini mushrooms work well)

• 1 large onion, finely chopped

• 3 cloves garlic, minced

• 2 tablespoons olive oil

• 2 tablespoons unsalted butter

• 2 tablespoons all-purpose flour

• 1 teaspoon sweet paprika

• 4 cups vegetable or chicken broth

• 1 cup milk

• Salt and black pepper to taste

• 1 tablespoon fresh dill, chopped

• 1 cup sour cream

Directions

• Saute Mushrooms:
  In a large pot, heat the olive oil and butter over medium heat.
  Add the sliced mushrooms and sauté until they release their moisture and become golden brown.
• Cook Aromatics:
  Add the chopped onions and minced garlic to the pot.
  Cook until the onions are translucent and the garlic is fragrant.
• Make Roux:
  Sprinkle flour over the mushroom mixture and stir well to create a roux.
  Cook for 2-3 minutes to remove the raw taste of the flour.
• Add Paprika:
  Stir in the sweet paprika, evenly coating the mushroom mixture.
• Pour Broth and Milk:
  Gradually pour in the vegetable or chicken broth, stirring continuously to avoid lumps.
  Add the milk and bring the mixture to a gentle simmer.
• Season and Simmer:
  Season the soup with salt and black pepper to taste.
  Allow the soup to simmer for 15-20 minutes, allowing the flavors to meld.
• Finish with Sour Cream:
  Reduce the heat to low and stir in the sour cream, ensuring it is well incorporated.
  Taste and adjust seasoning if necessary.
• Garnish with Dill:
  Just before serving, sprinkle fresh dill over the soup to add a burst of freshness.

Notes

• For an extra kick, you can use hot paprika for a spicier version of the soup.
• This soup can be served as an appetizer or a light main course, paired with crusty bread or a side salad.