Hungarian Mushroom Soup
User Reviews
5
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Prep Time
10 mins
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Cook Time
35 mins
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Total Time
45 mins
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Servings
4
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Calories
284 kcal
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Course
Main Course, Soup
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Cuisine
Hungarian
Hungarian Mushroom Soup
Description
Hungarian Mushroom Soup blends sautéed cremini mushrooms with yellow onion and garlic, enhanced by paprika and fresh dill for a distinctive flavor. The soup base is thickened with a caramelized butter and flour roux and finished with milk and beef broth, creating a creamy yet robust consistency. The method involves simmering the combined ingredients gently to meld flavors before adding sour cream to provide a smooth richness and subtle tang.
This soup is typically served hot and garnished with chopped dill and an additional dollop of sour cream. It pairs well with crusty bread for dipping or a light salad as a starter. The rich mushroom flavor and creamy texture make it a satisfying dish for cooler days.
The recipe emphasizes using fresh dill to maximize herbaceous notes, and the inclusion of tamari enhances umami without altering the overall taste. Careful caramelization of the roux lends depth without bitterness. The soup should be served immediately after adding sour cream to maintain creaminess.
Ingredients
- 2 tablespoons butter vegans: use a vegetable spread like Earth Balance, unsalted
- 1 yellow onion finely chopped, large
- 1 clove garlic , minced
- 12 ounces cremini mushroom sliced or diced according to preference, or white button mushroom
- 2 tablespoons paprika genuine imported Hungarian
- 1 1/2 tablespoons dill fresh is highly recommended; or 1 1/2 teaspoons dried dill, chopped, fresh
- 1 teaspoon salt
- 1/4 teaspoon black pepper freshly ground
- 3 tablespoons butter vegan: use a vegetable spread like Earth Balance, unsalted
- 2 tablespoon all-purpose flour
- 1 cup milk vegan: use soy or hemp milk, whole
- 2 cups beef broth vegan: use vegetable broth, quality
- 1 tablespoon tamari note: You cannot taste the tamari/soy sauce in this but it's just enough to contribute a wonderful "umami effect" that you'll love!, or soy sauce
- 1/2 cup sour cream (vegan: use vegan sour cream)
- dill for garnish, chopped, or parsley
- sour cream for serving, extra
Instructions
- In a heavy pot or Dutch oven, melt 2 tablespoons of butter. Add the onions and cook until translucent and just barely beginning to brown. Add the garlic and cook for another minute. Add the mushrooms and cook for 5-7 minutes until the mushrooms release their juices. Transfer the mushroom mixture to a bowl and set aside.
- Melt 3 tablespoons of butter in the same pan and stir in the flour, constantly whisking for 6-7 minutes or until the mixture is a rich, caramelized brown. Add the milk, broth, and soy sauce, still whisking continually until the mixture is smooth. Add the paprika, dill, salt and pepper. Stir in the mushroom mixture. Bring to a boil, reduce heat to medium, cover and simmer for 15 minutes, stirring occasionally.Stir in the sour cream and heat through. Serve immediately with a dollop of sour cream and a sprinkling of chopped dill. Served with crusty bread.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 284 kcal
% Daily Value*
| Calories | 284kcal | 14% |
| Carbohydrates | 16g | 5% |
| Protein | 9g | 18% |
| Fat | 22g | 34% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 62mg | 21% |
| Sodium | 1096mg | 46% |
| Potassium | 892mg | 19% |
| Fiber | 2g | 8% |
| Sugar | 7g | 14% |
| Vitamin A | 2452IU | 49% |
| Vitamin C | 3mg | 3% |
| Calcium | 142mg | 14% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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