Hungarian Mushroom Soup is serious comfort eats! Rich, earthy flavors combine with fresh herbs in a thick cream base to create this deeply satisfying, umami-intense cold-weather soup! 

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When I was a kid, if you would have told me that mushroom anything would someday be my favorite, I would have told you that you were crazy. Mushrooms were… well, eww. And a soup made up almost entirely of mushrooms? No Way! And yet, here we are.

Some years ago, after I got over my childhood mushroom aversion, there used to be a lovely little tea room in our town that served an absolutely stellar Hungarian Mushroom Soup. When I dined there on Mushroom Soup days, the whole place was filled with its thick, heady aroma, and try as I might, I could not bring myself order anything else – it was just that good. 

I started making my own Hungarian Mushroom Soup soon after, taking my original cues from Mollie Katzen’s recipe by the same name in her original Moosewood Cookbook. (Because I am that old.) Over the years, I’ve adjusted and adapted the recipe so many times that I’m sure it barely resembles the original, but I like to give credit where it’s due, so thank you, Mollie!

Hungarian Mushroom Soup is serious comfort eats! Rich, earthy flavors combine with fresh herbs in a thick cream base to create this deeply satisfying, umami-intense cold-weather soup!

One of my favorite things about this recipe is how fast it all comes together and how dependable the results are. You can easily have it on the table in 40 minutes, start to finish, with very little effort.

Hungarian Mushroom Soup

Prep Time15 mins

Cook Time25 mins

Total Time40 mins

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Course: Soup

Cuisine: Hungarian

Keyword: dill, mushrooms

Servings: 8

Calories: 167kcal

Author: Renée B. ♥ The Good Hearted Woman

Equipment

• Enameled Cast Iron Dutch Oven

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 broth (vegetable stock and chicken broth work equally well)
• 2 teaspoons lemon juice
• 1/4 cup sour cream
• Kosher salt & freshly ground pepper to taste

Garnish

• Sour Cream
• Chopped fresh dill

Instructions

• In an Enameled Cast Iron Dutch Oven or other large heavy saucepan, saute onions in 2 tablespoons butter until translucent, about 6-8 minutes. Add mushrooms and saute 2-3 minutes more.
  
• Add paprika, half of the dill, wine, and soy sauce. Stir to mix, 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.
• [Optional Step] At this point, I usually smooth the soup out a little with an immersion blender. If you do this, don't go crazy: you want to have meaty pieces of mushroom in it for texture and bite.
• Just before serving, stir in lemon juice and sour cream.
• Garnish with additional sour cream and chopped fresh dill.

Nutrition

Serving: 1cup | Calories: 167kcal | Carbohydrates: 8.7g | Protein: 4.3g | Fat: 11.1g | Saturated Fat: 6.8g | Cholesterol: 30mg | Sodium: 227mg | Potassium: 319mg | Fiber: 1.1g | Sugar: 2.4g | Calcium: 50mg | Iron: 2mg

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

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