Rich hearty nourishing soup to warm you up. Calling all mushroom lover a.k.a moi! this is my answer to chicken-soup-for-the-soul kinda a vegetarian soup. Its totally drool-worthy, rich, satisfying and so easy to make. Here’s how to make it perfect and beautiful every time:
Ingredients For Hungarian Mushroom Soup
- Mushrooms: I love cremini, baby bella mushrooms for their rich, hearty texture and they’re perfect in this recipe. If you can get wild chanterelles ‘ lucky you’ use a combination of different mushrooms. I would avoid shiitake mushrooms as they have a strong unique flavor and texture, best suited in Asian dishes. Secondly, it’s important to take time, go low and slow to sauté the onions and mushrooms to achieve that rich color and intense flavor. Deep caramelization is the key to the development of flavor and color in this rather simple soup. Place the skillet on medium heat go slow and saute to draw out the moisture from the veggies to concentrate the color and flavor.
- Paprika: Paprika is simply a variety of dried, ground red peppers. They grow in different parts of the world, Hungarian is one of the best with rich, highly flavorful, and unique. It is core to Hungarian cuisine and used in many dishes. Paprika is not created equal, though, It greatly varies in flavor, intensity, heat, smokiness and color. For this recipe I find sweet, mild Hungarian paprika the best and classically that is what is used. It is fairly easy to find it at your local grocery store labeled as Hungarian sweet paprika.
- And finally use sour cream and full fat milk for the richness of texture, I promise a little full fat milk and sour cream goes a long way.
Hungarian Mushroom Soup
Ingredients
- 1 large onion, finely chopped should be about 2 cups
- 2 tbsp e.v olive oil or butter
- 1 lb mushrooms, see ingredient descriptions for details.
- 3 cups veggie or chicken broth
- 1 cup full fat dairy milk or rich nut milk of your choice
- ¼ cup dry white wine
- 2 tsp liquid aminos or low sodium soy sauce
- 1 tbsp mild sweet unsmoked paprika
- 3 tbsp a.p flour
- ¼ cup full fat sour cream
- 1 tsp dried dill or 2-3 tbsp fresh
- 1 tsp dried thyme
- kosher salt and black pepper as needed
- 2 tbsp lemon juice
- chopped parsley to garnish
Instructions
- Warm olive oil or butter in a large sauce pan/pot or Dutch oven. Add and saute the chopped onions and mushrooms over medium heat until onions are soft and translucent, about 15 minutes. See notes**
- Add the dill, thyme, paprika and stir to mix well. Add the chicken or vegetable stock, liquid aminos and white wine. Bring the soup to a boil and drop the heat to a simmer, cook until the liquid reduces by half.
- While the soup simmers, whisk the flour into the milk until smooth in a small bowl. Stir the flour-milk slurry to the soup and simmer until the soup begins to thicken, about 5-7 minutes.
- Slowly stir in the sour cream and lemon juice. Garnish the soup with parsley and serve hot with croutons or toast.
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