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Creamy and Delicious Hungarian Mushroom Soup

Hungarian Mushroom Soup

This is a soup I have known about for sometime, but only just recently made. It’s from the Moosewood Cookbook and is, in theory, vegetarian. But, I used some homemade chicken stock so mine was not so much vegetarian as it was just plain delicious!

The original recipe called for 1/2 sour cream but I reduced that when I saw how creamy it was just from the initial roux. I also fought my instincts to saute the mushrooms in a fat, but to warm them in the stock, as directed to in the Moosewood Cookbook. It worked just fine although I can’t help but wonder if olive oil (or god forbid, even bacon fat) sauteed mushrooms would be even better?!

Hungarian Mushroom Soup
Adapted from the Moosewood Cookbook
12 oz assorted mushrooms, sliced (I used 8 oz cremini and 4 oz shiitake)
1 yellow or white onion, diced
2 tbsp butter
3 tbsp flour
1 cup milk (I used non-fat)
2 tsp dried dill weed
1 tbsp smoked paprika
1 tbsp soy sauce
1 tsp kosher salt
2 cups chicken stock (mine was homemade from the bones of leftover Spanish Lemon Chicken with Honey & Saffron, completely also delicious, btw!)
1-2 tsp fresh lemon juice
1/4 cup cilantro, chopped (or use parsley)
fresh ground black pepper
1/4 cup (full fat) sour cream

Hungarian Mushroom Soup

Warm the onions in 2 tablespoons of the stock, over medium heat. Salt lightly. After about 5 minutes, add mushrooms, 1 tsp dill, 1/2 cup stock or water, soy sauce, and paprika. Cover and simmer for 15 minutes. When the cooking time is up, the mushrooms will have shrunk down and released golden, delicious flavor all over your pan.

Hungarian Mushroom Soup

Meanwhile, while your mushrooms are covered up and making tasty things, melt the butter in large saucepan. Whisk in flour and cook, whisking for a few minutes. Add milk and cook some more, stirring frequently, over low heat about 5 minutes or until thick.

Hungarian Mushroom Soup

Stir the mumhroom mixture, cilantro and remaining stock into the milk, butter & flour. Cover it all up and simmer 10-15 minutes. Just before serving, add salt, pepper and lemon juice to taste. Stir in the sour cream, and, if desired, extra dill.

Hungarian Mushroom Soup

Serve garnished with a few cilantro or parsley leaves.

4 comments to Creamy and Delicious Hungarian Mushroom Soup

  • Dee

    I just made this for a get together and it’s yummy. Don’t know how many times I’ve made this since 1977! :)

  • mlb

    Dee: Isn’t it delicious?! :)

  • So after having this recipe bookmarked for MONTHS I actually had a chance to make it the other day when I needed to get rid of surplus sour cream (why don’t they sell it in tiny condiment versions???).

    It was the best thing I’ve eaten in months! The only little changes I made:
    -not having smoked paprika, I put the paprika I had plus about a tsp. of cumin and lightly toasted it in a stainless steel pan.
    -fell into the temptation of sauteing the mushrooms (very lightly!) instead of putting them in raw. I’ve no idea how they come out raw, but they come out sinfully tasty after a bit of frying.

    Thank you for an amazing recipe! I turned many a sour cream, mushroom, and/or soup hater around with it. <3

  • mlb

    Jamie: Glad you liked it! Yeah, I need to make it again soon, thanks for reminding me ;-)

    And I’m going to try sauteing the mushrooms a bit too next time!