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There are not a lot of truly vegetarian, yet still savory soups out there, much to the disappointment of vegetarians everywhere. For those wanting a soup Hungarian Mushroom soup definitely hits the spot.
Why not learn How to Make Crock Pot Bone Broth to use in your Hungarian Mushroom soup? Not sure what to do with the leftover mushrooms, try turning them into Mushroom Rice for a quick weeknight meal!
Table of Contents
Hungarian Mushroom Soup
A good soup needs to not only be nutritious and satisfying, but hearty and warming as well.
This Hungarian mushroom soup is one of those things that most people have likely never tried – in most recipes, mushrooms are nothing more than a side dish or an addition to add umami and savoriness.
However, when prepared properly and if you use the right mushrooms, you can make a soup that is rich and decadent out of just a few simple ingredients and a whole lot of mushrooms.
It should be savory, tangy, and surprisingly vibrant, and is sure to earn its place in your cooking repertoire.
Chicken Broth Vs. Vegetable Broth
Every soup needs to have some kind of liquid to form the base of the meal, and what liquid you choose is going to have a profound impact on the overall flavor of the soup.
While you could always use nothing more than simple water, the main two choices for most soup recipes are going to be either chicken broth or vegetable broth.
Deciding between the two should first be a question of vegetarianism – if you are trying to avoid any kind of meat products, sticking to a vegetable broth makes sense.
However, chicken broth is undoubtedly going to have a lot more significant flavor than just vegetable broth. It’s not that it tastes like chicken or anything like that; chicken broth just has a more savory and intense flavor than vegetable broth.
You should choose whichever one you prefer, but chicken brother is basically always going to be the more flavorful option.
How To Adjust The Consistency Of Your Soup
A soup’s consistency is one of the most changeable qualities when you make it yourself; some people like their soups to be thin and more watery, whereas others prefer a thicker, more chewy texture.
If you want to achieve a particularly creamier, thicker soup, feel free to sub in thicker cream such as whipping cream.
For more tang alongside that thickness, you could add in even more sour cream.
However, if you want to achieve a thinner consistency, sub more milk in instead of the sour cream – this will not only thin it out, but also lighten the color and reduce the acidity, so make sure to add in some more acid like lemon juice or vinegar to make up for the lost acid.
What To Serve With Your Soup
This mushroom soup should be filling and hearty, thanks to all of the mushrooms and fat used, but that doesn’t mean that you can’t serve it with something to help round the whole meal out.
The most obvious pairing with any kind of soup is a bit of bread – whether this is a slice of crusty bread, or just a big hunk of bakery-fresh bread is up to you.
You could also crisp up some cut-up pieces of bread in a little bit of olive oil with salt and pepper to make your very own croutons!
Another option is a small serving of rice to eat on the side of your soup. If you prefer more homogeneity, however, feel free to just mix the rice directly into your bowl of soup to not only add some carbs and more calories to your meal but also change the texture of your soup to something a little more chewy and satisfying.
What Type Of Mushrooms Should You Use?
This mushroom soup recipe is obviously going to need a lot of fresh mushrooms in it, but what kind of mushrooms should you actually be using?
- Regular Button Mushrooms
The classic mushroom option, simple button mushrooms provide a good amount of umami and mushroomy-ness, without contributing too much of their own bold flavor. Plus, they are definitely the cheapest option out there!
- Shitake Mushrooms
Shitake mushrooms are one of those really savory, flavorful mushrooms that can make everything taste of nothing more than Shitake. If you use these ones, consider cutting in a few regular button mushrooms to help dull down their incredibly intense flavor.
- Fancier Mushrooms
Alongside the regular mushroom types, there is always the option of going really fancy and getting some of those mushrooms that cost a ton.
Mushrooms like Lion’s Mane or Hedgehog have an incredibly unique and powerful taste, but they might be a bit wasted putting into a soup. However, if you want to make something truly incredible, give it a try!
Looking for more delicious Vegetable Soup recipes? Try these out:
• Chickpea & Edamame Pumpkin Soup
Happy Cooking
Love,
Karlynn
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Hungarian Mushroom Soup
Ingredients
- 4 Tablespoons butter
- 2 cups chopped onions
- 1 pound fresh mushrooms (sliced)
- 3 tablespoons all-purpose flour
- 2 cups chicken broth (or vegetable broth)
- 1 tablespoon soy sauce
- 2 teaspoons paprika
- 2 teaspoons dill weed (dried)
- 1 cup whole milk
- ¼ cup sour cream
- 2 Tablespoons fresh parsley (diced)
- 2 teaspoons lemon juice
- ground black pepper to taste
Instructions
- Melt the butter in a large pot or dutch oven over medium heat. Add in the onions cook and stir until softened, about 5 minutes. Add mushrooms in and sauté for 5 more minutes until the mushrooms are nice and golden brown, but not crispy. Sprinkle the flour over the mushroom mixture and stir well to coat.
- Stir in the chicken or vegetable broth, soy sauce, paprika, and dill; reduce heat to low, cover, and simmer for 15 minutes until it thickens.
- Add milk, cover and simmer on low heat for 5 more minutes, stirring occasionally.
- Add in the sour cream, parsley, and lemon juice, stir gently over low heat until warmed through, about 3 to 5 minutes. Add salt and pepper to taste.
- Garnish with fresh chopped parsley and serve immediately.
Recipe Notes
All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.
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Please rate this recipe in the comments below to help out your fellow cooks!
Yvette Lass says
Are you referring to a thicker sour cream or adding more flour?
What kind of mushrooms are best?
Sue Turcsany says
This was fantastic and so flavorful! It was so filling that it didn’t even need bread with it. My husband (who is Hungarian) was hesitant to try it. He said he he didn’t like cream of mushroom soup. I told him that this is homemade and doesn’t taste at all like the one that comes in a can. I used the chicken broth and a combination of different mushroom varieties. Well, anyway he tried it and absolutely loved it. In fact, he heated up a bowl of it the next day for lunch. I followed your recipe exactly except for the dill. I didn’t have any on hand and left it out, but it still came out great.
Denise G says
Fabulous soup and so easy to make!