Hungarian Mushroom Soup
User Reviews
5
Hungarian Mushroom Soup
Description
In Hungarian Mushroom Soup, sliced cremini mushrooms are browned in batches to ensure they release their moisture and develop a rich, caramelized flavor. Sweet butter and finely chopped yellow onions form the aromatic base, enhanced by Hungarian sweet paprika which lends a mild earthy warmth. Dry sherry adds a subtle acidity and depth before the mushroom mixture is simmered with chicken broth, Worcestershire sauce, and lemon juice, blending savory and bright flavors.
The soup gains creaminess when a mixture of half and half and cornstarch is whisked in, thickening the broth gently. Sour cream stirred in at the end provides a tangy richness, balanced by fresh dill for a distinctive herbal freshness. The result is a creamy, smooth soup with tender mushroom pieces and a nuanced balance of flavors typical to Hungarian cuisine.
This soup suits serving as a warming starter or light main dish. The ingredient combination emphasizes mushroom texture and the layering of gentle spice and creaminess. The note about mushrooms cooking down significantly is useful to anticipate ingredient volume.
Ingredients
- 2 pounds mushrooms I used cremini mushrooms, trimmed and sliced
- 4 Tbsp butter salted
- 1 yellow onion peeled and finely chopped
- 1 Tbsp sweet paprika Hungarian
- 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
- dill fresh, snipped, handful
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
- Though the recipe calls for 2 pounds of mushrooms, they will substantially reduce in size when cooked, so this quantity is appropriate.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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