Hungarian Mushroom Soup

September 18 By Renée ♥ 19 Comments

The other day while I was out driving, I noticed the first leaves starting to turn and my heart did a little happy dance. (OK, maybe it was just a perimenopausal heart flutter, but I’m going with Happy Dance.) Anyway, that can only mean one thing – it’s soup season!!

I love soup. All kinds of soup. During the colder months, I try to make some kind of soup every week, usually on Tuesday. I don’t know how or when Tuesday become Soup Night, but it has been that way for years now. This week, I decided to make one of my all-time favorites: Hungarian Mushroom Soup. (If you would have told me when I was a kid that any kind of mushroom soup would someday be my favorite, I would have told you that you were crazy.)

My recipe was inspired years ago by a recipe from the first Moosewood Cookbook, and while I’ve adjusted and adapted so many times that I’m sure it barely resembles Mollie Katzen’s original, I like to give credit where it’s due. (Also, Mollie is on my buck list of must-meet people.)

Hungarian Mushroom Soup

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Course: Soup

Author: Renée B. ♥ The Good Hearted Woman

Ingredients

1 large onion chopped
1/4 cup butter divided
1 pound mushrooms sliced (I use crimini)
1 tablespoon Hungarian paprika I usually use a little more
1/4 cup chopped fresh dill divided (or 2 teaspoons dried dill)
1 tablespoon light soy sauce
1 cup white wine I use a pinot gris
3 tablespoons flour
1 cup half-&-half
1 teaspoon salt
1 cup stock chicken or vegetable, or water
2 teaspoons lemon juice
1/4 cup sour cream
Kosher salt & freshly ground pepper to taste

Garnish

Sour Cream
Chopped dill

Instructions

In a medium saucepan, saute onions in 2 tablespoons butter until translucent. Add mushrooms and saute 2-3 minutes more.
Add mushrooms, paprika, half of the dill, wine, and soy sauce. Cover and simmer 15 minutes.
Turn off burner. Add remaining butter to mushroom mixture and stir to melt. Sprinkle flour over mushroom mixture and stir to thicken.
Add half-&-half and stock all at once, stirring until smooth.
Season to taste. I usually add a little more paprika at this time.
Turn the heat back onto low, cover and simmer 10 minutes.
Just before serving, add lemon juice and sour cream.
Garnish with sour cream and chopped dill.

Notes

When it is all done, I usually smooth this out just a little with my immersion blender. If you do this, don't go crazy: you want to have meaty pieces of mushroom in it for texture and bite.

Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

About Renée ♥

Renée is writer, music maker, artist, and storyteller. In her spare time, you can find her writing love songs about cowboys, exploring the moss-covered nooks and crannies of the Pacific Northwest, and making music with her talented singer-husband.

Comments

Caitlin says
September 18 at

I will DEFINITELY be trying this recipe this season! Mushroom soup is one of my favorites 🙂

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Lindsay says
September 18 at

I love mushroom soup- this sounds great!

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Aubrie LeGault says
September 18 at

Way to make Hungarian Soup look good in a photo…that’s hard to do. 😉

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- Renée ♥ says
  September 18 at
  
  From a talented photog like yourself, that is such a compliment. Thanks, Aubrie. 🙂
  
  Reply
kelsey says
September 19 at

this is actually one of my favorite soups and recipes! love the original recipe from the moosewood!
ladies in navy

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Melinda says
September 19 at

I’m not really a mushroom person, but this is such a lovely looking soup that it may make me change my ways!

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Tracy says
September 19 at

We have a pot of soup going all the time, literally. I have found broth and soup to be very healing. It’s wonderful to see you writing about it. This recipe looks delicious!

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Lily Lau says
September 21 at

Why I had to see this now? I totally feel like that soup right now and my country’s in summertime still!

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Cece Leskova says
September 28 at

This soup looks divine! I’m a huge fan of mushrooms, so I’m eager to try this out!!

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Andrea says
November 25 at

Dear Renée!

The recipe is good! But sorry, but the soy sauce isn’t hungarian spice. (I’am a hungarian, hungry woman). 😀 Have a nice day!

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- Renée ♥ says
  November 25 at
  
  I totally agree, but it seems to work for this recipe, so there you go. It was in the original that I references from the Moosewood Cookbook. Neither this one nor that claim to be authentically Hungarian, any more than your average corner Chinese place claims to be authentically Chinese.
  
  Reply
Christie says
January 19 at

I love the sounds of this soup. It sounds so luxurious and delicious. Can’t wait to try it.

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Shinee says
January 19 at

You got me at mushroom and soup! Love them both. Can’t wait to try this recipe, sounds comforting!

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Susan@LunaCafe says
January 19 at

Beautiful! The paprika really lifts the color (and I’m sure the flavor too). Can’t wait to try this version.

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Claire | Sprinkles and Sprouts says
February 18 at

This looks so very tasty, can’t wait for the weather to get a bit cooler so I can cook up a bowl. Yum. PINNED

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Annie @ ciaochowbambina says
April 14 at

I really love mushroom soup and the color on this is gorgeous!

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A Parr says
November 30 at

Cooked this soup last night and everyone went back for refills. The color was not quite as yellow but the flavor was amazing. Thanks for sharing this awesome recipe.

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- Renée ♥ says
  November 30 at
  
  So glad you liked it!
  
  Reply