Hungarian Mushroom Soup
User Reviews
5
-
Prep Time
15 mins
-
Cook Time
50 mins
-
Total Time
1 hr 5 mins
-
Servings
6 servings
-
Course
Main Course, Soup
-
Cuisine
Vegetarian
Hungarian Mushroom Soup
Description
This Hungarian Mushroom Soup features a combination of cremini and shiitake mushrooms cooked slowly with diced onion in butter until tender and browned. Adding dry white wine deglazes the pot, lifting flavored bits into the broth. The soup base is enriched with vegetable stock, soy sauce, and a blend of seasoning including Hungarian or sweet paprika, dill, fresh thyme sprigs, and a bay leaf, which lends aromatic depth as it simmers and reduces slightly to concentrate flavor.
A mixture of flour and whole milk is whisked and stirred in to thicken the soup gently over around ten minutes. Cooler temperature ingredients—sour cream, lemon zest, and freshly squeezed lemon juice—are incorporated at the end off the heat or at low temperature to preserve their fresh flavor and creaminess. Chopped fresh parsley is added before seasoning with salt and pepper to taste. The final result is a creamy, fragrant mushroom soup with layers of savory, herbal, and citrus notes typical of Hungarian cuisine, best served immediately while warm.
Ingredients
- 3 tablespoons butter unsalted
- 1 sweet onion diced
- 1 ½ pounds cremini mushrooms sliced
- 4 ounces shiitake mushrooms stemmed and diced
- ½ cup white wine dry
- 4 cups vegetable stock
- 2 tablespoons soy sauce reduced sodium
- 2 teaspoons paprika Hungarian or sweet
- 1 ½ teaspoons dill dried
- 5 prigs thyme fresh
- 1 bay leaf
- 3 tablespoons all-purpose flour
- 1 ½ cups milk whole
- ¼ cup sour cream
- 2 teaspoons lemon zest
- 1 tablespoon lemon juice freshly squeezed
- 2 tablespoons parsley chopped fresh leaves
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
Instructions
- Melt butter in a large stockpot or Dutch oven over medium heat. Add onion and mushrooms, and cook, stirring occasionally, until tender and mushrooms start to brown, about 16-20 minutes.
- Stir in wine, scraping any browned bits from the bottom of the Dutch oven.
- Stir in vegetable stock, soy sauce, paprika, dill, thyme and bay leaf.
- Bring to a boil; reduce heat and simmer until slightly reduced and flavors have blended, about 15-20 minutes.
- In a small bowl, whisk together flour and milk. Stir in flour mixture into the Dutch oven until thickened, about 10 minutes.
- Reduce heat to low; stir in sour cream, lemon zest, lemon juice and parsley; season with salt and pepper, to taste.
- Serve immediately.
User Reviews
Overall Rating
5
You'll Also Love
