Hungarian Mushroom Soup

Name: Hungarian Mushroom Soup
Total time: 1 h
Yield: 6 serving
Ingredients: 2 pounds mushrooms, trimmed and sliced*; 4 Tbsp salted butter; 1 yellow onion, peeled and finely chopped; 1 Tbsp Hungarian sweet paprika; 1/3 cup dry sherry or dry white wine; 4 cups chicken broth; 1 Tbsp Worcestershire sauce; 1 Tbsp lemon juice; 1 tsp salt; 1 ½ cups half and half; 2 Tbsp cornstarch; 1 cup sour cream; handful of fresh dill, snipped

User Reviews

5.0

42 reviews

Excellent

Total Time
1 hr
Servings
6
Calories
299 kcal
Course
Soup
Cuisine
Hungarian

Hungarian Mushroom Soup

Julie Valencia

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Cozy up with a warm bowl of thick and creamy Hungarian Mushroom Soup, ready in an hour!

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Ingredients

Servings

2 pounds mushrooms, trimmed and sliced* I used cremini mushrooms.
4 Tbsp salted butter
1 yellow onion, peeled and finely chopped
1 Tbsp Hungarian sweet paprika
1/3 cup dry sherry or dry white wine
4 cups chicken broth you can also use vegetable or mushroom broth.
1 Tbsp Worcestershire sauce
1 Tbsp lemon juice
1 tsp salt
1 ½ cups half and half
2 Tbsp cornstarch
1 cup sour cream
handful of fresh dill, snipped

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Instructions

Heat a Dutch oven or soup pot over medium high heat. Working in batches so as not to crowd the pan add the mushrooms to the pot and sauté, stirring occasionally, until the mushrooms begin to release their moisture and start to brown. Note: you will get some nice browning on the bottom of the pan ~ that's good, it will become great flavor in the soup. Just don't allow that to burn. Remove the mushrooms to a plate and set aside.
In the same pot melt the butter. Saute the onions for several minutes until they start to soften.
Add the paprika and continue to cook, stirring almost constantly, for a minute or two more.
Add the sherry or wine and stir as the liquid starts to evaporate.
Add the mushrooms back into the pot (along with any accumulated juices) with the chicken broth, Worcestershire sauce, lemon juice, and salt.
Bring up to a simmer and let simmer gently for about 10 minutes.
Whisk together half and half and cornstarch. Stir into the soup.
Bring back to a simmer as the soup thickens. Taste and adjust any of the seasonings. If you are making the soup ahead, stop at this point, allow to cool, and refrigerate. Then rewarm to a simmer on the stove before proceeding to the next step.
Add sour cream and fresh dill to the soup before serving. Note: sour cream can curdle if heated too much, so I like to let the soup cool a bit before stirring it in. Alternatively you can serve the soup in bowls topped with the sour cream.

Notes

*This might seem like a lot of mushrooms but, you will see, they cook way down!

Nutrition Information

Show Details

Calories 299kcal (15%) Carbohydrates 16g (5%) Protein 9g (18%) Fat 23g (35%) Saturated Fat 13g (65%) Polyunsaturated Fat 1g Monounsaturated Fat 6g Trans Fat 0.3g Cholesterol 67mg (22%) Sodium 1124mg (47%) Potassium 727mg (21%) Fiber 2g (8%) Sugar 9g (18%) Vitamin A 1267IU (25%) Vitamin C 7mg (8%) Calcium 128mg (13%) Iron 1mg (6%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 299 kcal

% Daily Value*

Calories	299kcal	15%
Carbohydrates	16g	5%
Protein	9g	18%
Fat	23g	35%
Saturated Fat	13g	65%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	6g	30%
Trans Fat	0.3g	15%
Cholesterol	67mg	22%
Sodium	1124mg	47%
Potassium	727mg	15%
Fiber	2g	8%
Sugar	9g	18%
Vitamin A	1267IU	25%
Vitamin C	7mg	8%
Calcium	128mg	13%
Iron	1mg	6%