Name: Hungarian Mushroom Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 1 pound mushrooms (sliced); 2 tablespoons olive oil; 1 cup onion (chopped); 2 cloves garlic (minced); 2 tablespoons paprika; 4 cups vegetable broth; 1 cup sour cream; 2 tablespoons flour (all-purpose); 2 tablespoons dill (chopped, fresh)

There’s something heartwarming about a bowl of soup simmering on the stove, and Hungarian Mushroom Soup is no exception. This earthy delight captures the robust flavors of fall, with mushrooms and paprika taking center stage. It’s an ideal dish to showcase the culinary heritage of Hungary, blending rich, creamy textures with savory undertones.

As a child, I fondly remember my grandmother making variations of this soup during winter months. She’d prepare it with mushrooms picked fresh from the local market, and each spoonful was a nostalgic reminder of our cozy kitchen filled with laughter and stories. The aroma would fill the entire house, making it impossible to resist a steaming bowl served with fresh bread.

Why You’ll Love This Recipe

This recipe is a comforting blend of flavors, perfect for a cozy night in. You’ll appreciate its simplicity and the way it incorporates pantry staples with a touch of Hungarian tradition. It’s both filling and wholesome, making it a great choice for vegetarians or anyone seeking a nutritious meal. The dish is quick to prepare and makes for excellent leftovers.

Ingredients Notes

You’ll need fresh mushrooms, aromatic onions, garlic, and rich sour cream to start. Paprika is essential for that authentic Hungarian touch. Use vegetable stock as a base, or chicken stock if you prefer a richer flavor. Don’t have fresh herbs? Dried will do, but remember to adjust the quantities accordingly.

Recipe Steps

Step 1

Begin by finely chopping your onions and garlic. Sauté them in a large pot with a dash of olive oil until soft and translucent, which should take about 5 minutes.

Step 2

Add sliced mushrooms to the pot and continue to cook on medium heat. Stir occasionally until mushrooms are tender and browned. This should take about 10 minutes.

Step 3

Sprinkle the paprika over the mushrooms and mix well. Add flour to thicken the mixture, stirring continuously for a couple of minutes to remove any raw flour taste.

Step 4

Pour in your vegetable or chicken stock. Bring the mixture to a gentle simmer, allowing it to cook for 15 minutes. This helps meld all the flavors together.

Step 5

Finish by stirring in the sour cream and a splash of lemon juice. Season with salt and pepper to taste, and you’re ready to serve your delicious creation!

Storage Options

Store any leftover soup in an airtight container in the refrigerator for up to 3 days. To freeze, pour the soup into a freezer-safe bag and lay flat. It will keep for up to 3 months. Thaw overnight in the refrigerator before reheating gently on the stove.

Variations & Substitutions

Substitute coconut milk for sour cream for a dairy-free option. Love spice? Add a pinch of chili flakes for extra heat. For a protein boost, stir in shredded chicken or tofu near the end of cooking.

Serving Suggestions

Serve this soup as a starter or a main dish with fresh crusty bread. It’s ideal for a comforting autumn meal, or as an appetizer at a dinner party. Consider pairing with a crisp green salad to add freshness.

Frequently Asked Questions

Can I use dried mushrooms instead of fresh ones? Absolutely! Dried mushrooms can be a great substitute. Rehydrate them in warm water for about 20 minutes before using. They add a deep, earthy flavor to the soup, making it even more delicious.

Can this soup be made in advance? Yes, this soup tastes even better the next day as the flavors have more time to develop. Simply reheat on the stove over medium heat when you’re ready to serve.

What can I serve alongside this soup? A side of Garlic Bread or a light salad complements this soup wonderfully. You might also consider serving a glass of white wine, which pairs well with the creamy texture and tangy flavors.

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