Hungarian Mushroom soup

Hungarian Mushroom Soup is a creamy, comforting dish with a perfect balance of earthy mushrooms, paprika, and a touch of sour cream. It’s rich in flavor yet light enough to be enjoyed as a starter or a main course. Here’s a classic recipe that captures the essence of Hungarian flavors:

Hungarian Mushroom Soup Recipe

Ingredients:

• 1 lb (450g) fresh mushrooms (cremini, button, or a mix), sliced

• 1 medium onion, finely chopped

• 2 tablespoons butter (or oil)

• 2 cloves garlic, minced

• 1 teaspoon paprika (preferably sweet Hungarian paprika)

• 1/2 teaspoon dried thyme (optional)

• 4 cups vegetable broth (or chicken broth for a richer flavor)

• 1/2 cup sour cream (for creaminess)

• 1 tablespoon all-purpose flour (for thickening)

• 1 tablespoon soy sauce (for umami flavor)

• 1/2 cup milk (or heavy cream for extra richness)

• Salt and pepper to taste

• Fresh parsley, chopped (for garnish)

• 1 tablespoon lemon juice (optional, for brightness)

Instructions:

1. Sauté the Vegetables:

   • In a large pot or Dutch oven, melt the butter over medium heat.

   • Add the chopped onion and garlic, sautéing for about 5 minutes until softened and translucent.

   • Add the sliced mushrooms and cook for another 8-10 minutes, stirring occasionally, until the mushrooms release their liquid and start to brown.

2. Add Paprika & Seasonings:

   • Sprinkle the paprika and thyme (if using) over the cooked mushrooms and onions. Stir well to coat the vegetables in the spices. Let the spices bloom for a minute or so until fragrant.

3. Create the Soup Base:

   • Stir in the flour and cook for 1-2 minutes to form a roux (this helps thicken the soup).

   • Gradually add the vegetable (or chicken) broth, stirring constantly to avoid lumps. Bring to a simmer and cook for 10-15 minutes, allowing the flavors to meld and the soup to thicken.

4. Add Dairy & Finish the Soup:

   • Lower the heat to medium-low. Stir in the milk (or heavy cream) and soy sauce. Continue to simmer for an additional 5-7 minutes. If you want the soup to be extra creamy, you can add more sour cream at this stage.

   • Taste the soup and season with salt, pepper, and lemon juice (if using) for balance.

5. Blend (Optional):

   • If you prefer a smoother soup, you can blend part or all of the soup with an immersion blender. Just blend until you reach your desired consistency. Some like it chunky, while others enjoy a creamier texture.

6. Garnish and Serve:

   • Ladle the soup into bowls and garnish with fresh parsley.

   • Serve with a crusty loaf of bread or a side of crispy crackers for dipping.

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Why You’ll Love This Soup:

• Rich and Creamy: The sour cream and milk (or cream) create a velvety texture that pairs wonderfully with the earthy mushrooms.

• Savory and Umami: The addition of soy sauce gives the soup a savory depth, while paprika brings a mild warmth.

• Simple and Satisfying: It’s an easy-to-make soup that’s full of flavor, perfect for cozy nights or as a starter for a bigger meal.

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Tips and Variations:

• Make it Vegan: Use vegetable broth, replace sour cream with coconut cream or a plant-based yogurt, and skip the butter for oil.

• Mushroom Variety: Feel free to use a mix of wild mushrooms (shiitake, oyster, porcini) for a more complex flavor.

• Thicker Soup: For an even thicker soup, you can add a tablespoon of potato flakes or blend some of the soup for a creamier texture.

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Hungarian Mushroom Soup is a dish that brings comfort and warmth to the table with its bold flavors and creamy texture. It’s perfect for chilly days, as an appetizer, or as a main course with some hearty bread.

Let me know if you’d like more ideas for Hungarian-inspired dishes or tips on any other soups!