Hungarian Mushroom Soup – Barefeet in the Kitchen

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Hungarian mushroom soup is a light, creamy, rich soup with plenty of earthy mushroom flavor, brightened by a squeeze of lemon juice at the end of cooking.

This is one of my favorite soups, but I don’t make it very often. This soup is perfect for cold days.

Close-up of soup in white mug

oh. my. words. How could I forget how great this soup is? With over 1800 recipes on this website, I admit it’s a little hard to remember exactly what I made and when, but it’s amazing. That’s amazing. I remembered enjoying the soup, but this blew my mind again.

I made it again a while ago to take a photo, and now I can’t stop eating it. I had a large bowl for lunch and another bowl to share with my family for dinner.

I have already put it back into my meal plan. This looks like it will be in regular rotation for a while. If you’re a mushroom lover, this soup should be on your must-make list as soon as possible.

Ladle creamy mushroom soup from pot

Our friend Joe is Hungarian-American and has been a gift in my family’s life for over 15 years. He passed away five years ago, a few months before we moved to Ohio. We were lucky enough to live across the street from him in Phoenix for several years, so whenever we were trying out new Hungarian recipes, I always tried to invite him over for dinner.

Joe’s parents emigrated from Hungary when he and his younger brother were only a few years old. The biggest compliment I’ve ever received about my recipe is after he told me it tasted exactly like his mother used to make it, and then he smiled and held the plate for a few seconds. It was when I turned it.

creamy mushroom soup

Hungarian mushroom soup

I can’t believe I waited this long to make this soup! This is fantastic. I love mushrooms, but other mushroom soups I’ve tried have been watery and lacked flavor.

Not so in this case. It’s light, creamy, and rich, and adding a squeeze of lemon juice at the end of cooking brings out the flavor and makes it richer. Fresh dill brings out the maximum flavor of the mushrooms, and the soup stock is irresistible.

I made a big pot of this soup for lunch, and between my three sons and I, there wasn’t even a mouthful left for my husband to taste later.

They all asked for seconds. I was disappointed that it didn’t stay the next day. Lesson learned: Since then, I’ve doubled his recipe when making this soup.

Add soy sauce and paprika to the pot

I’ve made this recipe several times since I first posted it. We continue to love every batch as much as we loved the first one. As a bonus, leftovers taste even better the next day.

I’ve made this soup many times over the years and have also learned to double the mushrooms. (The recipe below has already been doubled. If you want more soup and less mushrooms, the original recipe only calls for 16 ounces of mushrooms.)

Other than that, I haven’t tweaked this recipe much from the original. The whole family loves it, even kids who don’t really like mushrooms.

Add chicken stock to pot

Hungarian mushroom soup recipe

First, heat the olive oil in a large pot over medium heat. Add onions and cook for a few minutes. Add the mushrooms, soy sauce, dill, paprika, and about a half cup of the stock.

Mix and then cover. Simmer for 15 minutes. Remove the mushroom mixture and liquid from the pot into a bowl and set aside.

Mushroom mixture in a glass bowl with a black spatula

Return the pot to the stove over medium heat and melt the butter. Add cornstarch and whisk until creamy. This only takes her about a minute. Slowly add the milk, whisking constantly.

Cook, stirring constantly, until mixture thickens, about 5 minutes.

Add milk to the mixture in the pot

Return mushroom mixture to pot with remaining stock. Cover and simmer for another 10 minutes.

Just before serving, add lemon juice and season with salt and pepper. Remove a small amount of soup from the saucepan and whisk sour cream into it. Return this mixture to the pot and stir.

Add mushrooms to mixture in pot

This recipe makes enough soup to feed four hungry people or serve eight with crusty bread and a light salad.

Looking for more mushroom recipes? These rosemary mushrooms might be your style too.

Squeeze lemon wedges into a bowl of creamy mushroom soup

Leftover soup can be stored in the refrigerator for 3-4 days. In fact, this soup makes a great make-ahead dish, as it tastes even better when the flavors meld together.

This soup can also be frozen in freezer-safe bags or airtight containers. Thaw in the refrigerator or at room temperature, then reheat on the stove or in the microwave. If you love mushrooms, you’ll love this dish!

Scoop a ladleful of soup from the pot

Hungarian recipes

Thanks to my friend Joe and my sister-in-law Jenny, Hungarian and Polish recipes have become a favorite of our family over the years. For an authentic Eastern European feast, serve this soup as an appetizer with layered cabbage rolls.

Never give up on the foods you love just because you don’t have time to cook. I also love unstuffed cabbage rolls, a quick and easy spin on cabbage rolls.

Overhead shot of creamy soup in white mug with black spoon

Create Polish Kapusta by combining three simple ingredients. If you are a fan of clay pot dishes, this is a great meal that you can start in the morning and forget about all day long. You might also like this {20 Minute} Kielbasa Cabbage Potato His Skillet, though it may be more Polish than Hungarian.

Do you know how to make pierogi? Buttery, crispy pierogi stuffed with potatoes, cheese, and sauerkraut are a holiday favorite from the first bite of everyone who tastes them.

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Quantity: 8 one person

Prevent the screen from going dark

  • Heat the oil in a large pot over medium heat. Add onions and mushrooms and cook until beginning to soften, 2 to 3 minutes.

  • Add dill, paprika, soy sauce, and 1/2 cup stock. Mix and then cover. Reduce heat and simmer for 15 minutes. Transfer the mushroom mixture and liquid from the saucepan to a bowl and set aside.

  • Return the pot to the stove over medium heat and melt the butter. Add cornstarch and whisk until smooth. Slowly add the milk, whisking constantly. Once the milk mixture is smooth, add the remaining chicken stock, whisking constantly.

  • Return mushroom mixture to pot with remaining stock. Bring to a boil. Using a ladle or small measuring cup, remove a small amount of soup (about 1/2 cup) from the pot and whisk the sour cream into it.

  • Return the sour cream mixture to the pot and stir. Add lemon juice and season with salt and pepper.

calorie: 154kcal · carbohydrates: 14g · protein: 6g · fat: 9g · Saturated fat: Fourg · Polyunsaturated fats: 1g · Monounsaturated fats: 3g · Trans fat: 0.1g · cholesterol: twenty onemg · sodium: 403mg · potassium: 673mg · fiber: 1g · sugar: 6g · Vitamin A: 476IU · Vitamin C: 2mg · calcium: 80mg · iron: 1mg

{First publication date February 13, 2012 – Recipe notes and photos updated March 6, 2012}

I arranged the recipe in a gentle manner and expressed my gratitude. moosewood cookbook via For cooking lovers

Creamy mushroom soup in a mug with a black spoon

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