Dive into the rich and comforting flavors of our Creamy Hungarian Mushroom Soup. This dish is a delightful blend of earthy mushrooms, aromatic spices, and a creamy base, all inspired by traditional Hungarian cuisine. The addition of paprika gives the soup a warm, subtle kick, while the sour cream adds a luscious texture. Perfect for chilly evenings or when you’re craving something warm and satisfying, this soup is sure to become a favorite. Let’s cook up a pot of this hearty and delicious soup!
Ingredients
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 1 pound mushrooms, sliced (such as cremini, button, or a mix)
- 2 teaspoons sweet paprika
- 1 teaspoon dried dill
- 1 teaspoon dried thyme
- 4 cups chicken or vegetable broth
- 1 cup milk
- 1 cup sour cream
- 3 tablespoons all-purpose flour
- 1 tablespoon soy sauce
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Directions
- Sauté the Aromatics: In a large pot, melt the butter with the olive oil over medium heat. Add the chopped onion and sauté until soft and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
- Cook the Mushrooms: Add the sliced mushrooms to the pot. Sauté until the mushrooms release their juices and start to brown, about 10 minutes. Stir occasionally.
- Season the Soup: Sprinkle the paprika, dried dill, and dried thyme over the mushrooms. Stir well to coat the mushrooms evenly with the spices.
- Create the Broth Base: Pour in the chicken or vegetable broth and bring the mixture to a simmer. Let it cook for about 10 minutes, allowing the flavors to meld together.
- Make the Creamy Mixture: In a small bowl, whisk together the milk, sour cream, and flour until smooth. This mixture will thicken the soup and add creaminess.
- Combine and Thicken: Gradually stir the milk mixture into the soup, making sure to incorporate it well. Add the soy sauce, and season with salt and pepper to taste. Let the soup simmer gently for another 10 minutes, stirring occasionally, until it thickens to your desired consistency.
- Serve: Ladle the soup into bowls and garnish with fresh parsley. Serve hot, with crusty bread or a simple salad on the side.
How to Prepare
The key to this soup’s rich flavor is the combination of earthy mushrooms and the distinct taste of Hungarian paprika. The sour cream not only adds creaminess but also a slight tang, balancing the savory elements perfectly. Letting the soup simmer allows the spices and herbs to infuse deeply, resulting in a satisfying and hearty dish.
Preparation Time
- Prep time: 15 minutes
- Cook time: 35 minutes
- Total time: About 50 minutes
Servings
This recipe yields approximately 4-6 servings.
FAQs
- Can I use different types of mushrooms? Absolutely! A mix of mushrooms like cremini, portobello, or shiitake will add depth of flavor.
- Can I make this soup ahead of time? Yes, the flavors develop even more as it sits. Simply reheat gently before serving.
- What can I serve with Hungarian Mushroom Soup? This soup pairs wonderfully with crusty bread, garlic toast, or a light salad.
- Can I make it vegetarian or vegan? Yes, use vegetable broth and substitute the dairy with plant-based milk and yogurt or cream alternatives.
- How can I add more spice? For a spicier kick, add a pinch of cayenne pepper or hot paprika along with the other spices.