A Deliciously Tasty Hungarian Mushroom Soup Recipe
Whether it is a dreary day outside or you are looking for a hearty meal on those warmer days, this deliciously tasty Hungarian mushroom soup recipe is a great way to get the ball rolling. It’s a simple dish that will soothe the soul and best of all, it is easy to make. You do not need to be an expert chef to put this soup together, as you are about to learn.
All it takes is a little bit of chopping and stirring. From there, you are good to go. There is a wholesome quality to this soup that few others can replicate and if you have never had this recipe before, it is time that you found out. The meaty mushrooms pair with the paprika in a unique manner, turning your whole pot pink in the process. It does not matter if you are looking for a cold-weather staple or not.
The soup has already become an all-year-round staple in our homes and we are sure that it is about to be in yours, too. Before we get into the recipe itself, let’s provide a little bit of background information on how to craft this dish to its fullest potential.
How Can I Make The Best Hungarian Mushroom Soup?
Of course, there is no shortage of tips and pointers to offer to those who are looking to make the best possible version of this soup. In order to make sure that it turns out exactly as you desire, there are a few simple steps that can be taken. For starters, you will want to make sure that the mushrooms you are choosing are of the highest quality.
They are going to be the star of the dish and if you decide to cut corners here, the recipe will suffer as a result. The best mushrooms are going to be clean and firm, which is a great place to start. Cremini mushrooms are a common choice in these instances but there are others who may decide to use button mushrooms instead. Either choice will work just fine for your purposes.
Do not rush when it comes time to saute the mushrooms and onions, either. The butter and heat are supposed to draw out the natural juices of each. By rushing through the process, you are depriving the dish of its potential flavor. Allow the onions and mushrooms to get a bit of color as well. You want them to darken but you do not want them to burn. It is important to strike the perfect balance there.
While many recipes offer the opportunity for cool substitutions, we are here to warn you against one in particular here. Do not make the mistake of swapping out low-fat dairy for the milk and sour cream. It may seem like a harmless choice but it will alter the taste of this soup in ways that you may not expect. All it takes is a few tablespoons to provide you with the decadent richness that you desire, so do not skimp in any way.
What About The Paprika?
No Hungarian mushroom soup is going to be complete without the paprika. When it comes time to make this purchase, you will want to grab the one that has the correct label. Hungarian sweet paprika can be found at your grocery store or you can buy it online if necessary. On the other hand, others may want their paprika to have a little bit of kick to it.
Hungarian half-sweet paprika is going to be a bit spicier. Spanish paprika is another option that you are going to come across but it is not right for this recipe. Its flavor is a bit more smoky than the Hungarian paprika that works best for this dish.
Prep + Cook Time
This soup is an easy choice for those nights when you are looking to put something together as quickly as possible. The prep time is only going to take 15 minutes, while the cooking time will only take about a half hour. This allows you to have dinner on the table within a mere 45 minutes, which is a godsend during those busier times of the year. If you follow this recipe, you will have enough to serve four.
Ingredients
- Salted butter (4 tablespoons)
- Yellow onion (1 large, chopped)
- Cremini mushrooms (1 pound, sliced)
- Chicken or vegetable stock (2 cups)
- Dry white wine (1/2 cup)
- Dried dill (2 teaspoons)
- Minced fresh thyme leaves (2 teaspoons)
- Paprika (2 teaspoons)
- Worcestershire (1 tablespoon)
- Kosher salt (1 teaspoon)
- All-purpose flour (3 tablespoons)
- Whole milk (1 cup)
- Sour cream (1/4 cup)
- Lemon juice (1 tablespoon, squeezed from 1 lemon)
- Fresh Italian parsley (2 tablespoons)
Step-by-Step Cooking Instructions
Step 1:
Grab a large pot and melt your butter in it over medium heat. Once the butter has had a chance to melt, add your onions and mushrooms and start cooking. Make sure that you are stirring the mixture occasionally. This step will take about 8 minutes or until the onions have softened and become translucent. Now, it id time to add your stock, white wine, dill, thyme, paprika, Worcestershire and salt. Raise the heat level to high and bring the soup to a boil. Reduce the heat level and let it simmer over low heat while cooking, continuing to stir occasionally. The liquid should reduce by one-third within about 10 minutes.
Step 2:
Grab a small bowl and whisk your flour into the milk until it has become smooth. From there, add your milk mixture to the soup and continue to cook. Make sure that you are stirring occasionally. You will know that it is time to move on when the soup has begun to thicken. This step of the process should take about 10 more minutes.
Step 3:
Now, you will want to make sure that you are turning the heat level down to low. Once the heat is on the proper level, stir in your sour cream slowly. Grab the lemon juice and stir that in slowly as well. The lemon juice and sour cream should be fully incorporated before moving on.
Step 4:
It is time for everyone to dig in! Divide the finished soup into four different bowls. As soon as you are ready to serve it, top each bowl with fresh parsley before bringing them to the table. If four servings are not enough, you can double the recipe and save the rest of the soup in an airtight freezer bag or fridge container for later usage.
