Hungarian Mushroom Soup

I love Hungary.  Such a beautiful country with wonderful people and delicious food.  Budapest is an amazing city.  That stunning bridge crossing the Danube, the Fisherman’s Warf, the markets, the classic Viennese-influenced architecture…  I think it’s one of the most beautiful cities in Eastern Europe, if not the most.  Most people seem to emphasize Prague and it is a tourist hot spot in Eastern Europe.   But while Prague most certainly is a gorgeous city, I prefer Budapest hands down.

Here is a heavily Hungarian-influenced mushroom soup that we’re sure you’re going to love.

Onions and cremini mushrooms are caramelized in butter.  A separate rich roux is made with butter and flour (this adds a world of depth and flavor to the soup).  A heap of paprika is then thrown in along with the delicate flavor of dill and a variety of other ingredients that combine to make this a guaranteed hit at your dinner table!

Very important to this dish and all Hungarian paprika-based dishes is the quality of the paprika.  There are a lot of paprika powders on the market but very few of them actually come from Hungary.  Use quality, real Hungarian paprika.  There’s no comparison in flavor.  We recommend this genuine Hungarian paprika from the Kalocsa region of Hungary.  It has an extraordinarily rich flavor and an exceptionally vibrant red color.  Many of our readers have tried it, written back and agree that quality Hungarian-imported paprika makes all the difference.

This is a stunningly rich and satisfying soup.  And it’s also incredibly delicious as a creamy sauce over egg noodles.  Try it both ways!  Either way, it’s a winner.

Be sure to also try this delicious variation:  Hungarian Mushroom Pasta

Let’s get started!

Melt the butter in small pan. Saute the onions until translucent and just barely beginning to brown. Add the garlic and saute for another minute.

Add the mushrooms and sauté for 5 minutes until the mushrooms release their juices. Add the paprika, dill, salt and pepper. Set aside.

Melt 3 tablespoons of butter and stir in the flour, constantly whisking for several minutes until the mixture is a rich, caramelized brown.

Add the milk, broth, and soy sauce, still whisking until the mixture is smooth.

Add the paprika, dill, salt and pepper.

Return the mushroom mixture. Bring to a boil, reduce heat to medium, cover and simmer for 15 minutes, stirring occasionally.

Stir in the sour cream, simmer for another 2 minutes. Serve immediately with chopped parsley. Add a dollop of sour cream to each bowl if desired.  Served with crusty bread.

4.8 from 8 reviews

Hungarian Mushroom Soup

 

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: Kimberly Killebrew

Serves: 4

Ingredients

• 2 tablespoons butter (vegan substitute: vegetable spread, like Earth Balance)
• 1 large onion, diced
• 1 clove garlic, minced
• 12 oz mushrooms (cremini or white button mushrooms, chopped)
• 2 tablespoons quality, genuine imported Hungarian paprika
• 4 teaspoons fresh dill, chopped or 2 teaspoons dried dill
• 1 teaspoon salt
• ¼ teaspoons black pepper
• 3 tablespoons butter (vegan substitute: vegetable spread, like Earth Balance)
• 2 tablespoons flour
• 1 cup milk (vegan: use soy or hemp milk)
• 2 cups beef broth (vegan: use vegetable broth)
• 1 tablespoon soy sauce (Note: You cannot taste the soy sauce in this but it's just enough to contribute a wonderful "umami effect" that you'll love!)
• ½ cup sour cream (vegan: use vegan sour cream)
• Parsley, chopped, for garnish
• Extra sour cream, for garnish

Instructions

1. Melt 2 tablespoons of butter in small pan. Saute the onions until translucent and just barely beginning to brown. Add the garlic and saute for another minute. Add the mushrooms and sauté for 5 minutes until the mushrooms release their juices. Set aside.
2. Melt 3 tablespoons of butter and stir in the flour, constantly whisking for several minutes until the mixture is a rich, caramelized brown. Add the milk, broth, and soy sauce, still whisking until the mixture is smooth. Add the paprika, dill, salt and pepper. Add the mushroom mixture. Bring to a boil, reduce heat to medium, cover and simmer for 15 minutes, stirring occasionally.
3. Stir in the sour cream, simmer for another 2 minutes. Serve immediately with chopped parsley. Add a dollop of sour cream to each bowl if desired.
4. Served with crusty bread.

3.5.3240