Savory Hungarian Mushroom Soup

$- 1 pound fresh mushrooms (shiitake or cremini) - 1 medium onion, finely chopped - 3 cloves garlic, minced - 4 cups vegetable broth - 1 cup milk (dairy or plant-based) - 2 tablespoons olive oil - 2 tablespoons all-purpose flour - 2 teaspoons sweet Hungarian paprika - 1 teaspoon dried thyme - Salt and freshly cracked black pepper - Fresh parsley, chopped - 1 tablespoon freshly squeezed lemon juice - Plant-based milk alternatives - Extra toppings like croutons or additional herbs Hungarian mushroom soup shines with its rich flavors. The main ingredients create a warm base. Fresh mushrooms, like shiitake or cremini, bring depth. Onions and garlic add sweetness and aroma. Vegetable broth makes the soup hearty. Milk adds creaminess and smoothness. Olive oil and flour help thicken the soup. For seasoning, sweet Hungarian paprika is key. It gives the soup its signature taste. Dried thyme adds an earthy note. Season with salt and black pepper to your liking. Fresh parsley brightens the dish as a garnish. A splash of lemon juice brings freshness and balance. Consider optional ingredients to enhance your soup. You can use plant-based milk for a vegan option. Top with croutons or extra herbs for added flavor and texture. Each ingredient plays a role in making this soup a delightful treat. {{ingredient_image_2}} 1. First, grab a large pot. Heat 2 tablespoons of olive oil over medium heat. 2. When the oil shimmers, add 1 finely chopped onion. Cook for 5 minutes. Stir it often. 3. Next, add 3 minced garlic cloves. Sauté for 1 minute until it smells great. 4. Now, add 1 pound of sliced mushrooms. Stir them well and cook for about 8 minutes. 5. Keep cooking until the mushrooms turn golden brown and release their moisture. 1. Sprinkle 2 tablespoons of flour over the mushroom mix. Stir it well for about 2 minutes. 2. This step helps thicken the soup. Slowly pour in 4 cups of vegetable broth. 3. Whisk the mixture as you pour. This helps avoid lumps. 4. Raise the heat to a gentle simmer and add 2 teaspoons of sweet Hungarian paprika. 5. Add 1 teaspoon of dried thyme and season with salt and black pepper to taste. 6. Let the soup simmer for about 10 minutes. This helps the flavors come together. 1. Lower the heat to medium-low. Stir in 1 cup of milk, heating it through for 5-7 minutes. 2. Taste the soup. Adjust the seasoning if needed. 3. Finally, add 1 tablespoon of freshly squeezed lemon juice. Stir it in before serving. 4. Ladle the soup into bowls. Top with chopped fresh parsley for a nice touch. - Best mushrooms to use for flavor: I recommend shiitake or cremini mushrooms. They give a deep flavor that makes the soup rich. You can also use button mushrooms if you want a milder taste. - Dairy vs. plant-based milk options: You can use regular milk or any plant-based milk you like. Almond, oat, or soy milk work well. Use unsweetened options for the best taste. - How to sauté without burning: Keep your heat at medium. Stir often to prevent burning. If you see smoke, lower the heat. - Tips for preventing lumps in soup: Pour the broth in slowly while whisking. This helps mix everything smoothly. If you see lumps, keep stirring until they disappear. - Importance of fresh herbs: Fresh herbs add great flavor. Always use them if you can. Add parsley or thyme at the end for a pop of taste. - Using homemade broth vs. store-bought: Homemade broth gives the best flavor. It’s richer and more tasty. If you use store-bought, go for low-sodium options to control the salt level. Pro Tips Use Fresh Mushrooms: Fresh mushrooms provide the best flavor. Shiitake or cremini mushrooms are recommended for their depth and richness. Make Your Own Broth: Homemade vegetable broth enhances the soup's flavor significantly. If using store-bought, opt for low-sodium to control salt levels. Adjust the Creaminess: Feel free to substitute the milk with a plant-based alternative, such as almond or oat milk, to cater to dietary preferences. Don't Skip the Lemon Juice: Adding freshly squeezed lemon juice at the end brightens up the soup and balances the flavors beautifully. {{image_4}} You can make Hungarian mushroom soup even better with simple add-ins. Try adding greens like spinach. Spinach adds a nice color and extra nutrients. Just stir it in during the last few minutes of cooking. You can also add protein options. Tofu or beans work well. They make the soup heartier. If you use tofu, press it first to remove extra water. Cube it and add it with the mushrooms. For beans, add them in the last few minutes to heat through. If you need gluten-free options, use cornstarch instead of flour. Mix it with a little broth before adding it to the soup. This will thicken the soup without gluten. For vegan adaptations, switch the milk for plant-based milk. Almond or oat milk adds a nice creaminess. Use vegetable broth to keep it vegan. Always check the labels for hidden animal products. Hungarian mushroom soup has many versions. Each family may have its own twist. Some use different mushrooms like button or portobello. Others might add a splash of white wine for depth. This soup is more than just food. It has cultural significance, representing warmth and community. It often appears in family gatherings and celebrations. Sharing a bowl connects everyone, making it a special dish. To store leftover soup, let it cool first. Transfer the soup to airtight containers. I recommend glass or BPA-free plastic containers. They keep the soup fresh and let you see what's inside. Label the containers with the date. This helps you keep track of how long it’s been stored. To freeze the soup safely, use freezer-safe containers or heavy-duty freezer bags. Leave some space at the top, as soup expands when frozen. Seal the bags tightly to prevent air from getting in. For thawing, place the soup in the fridge overnight. You can also run the bag under cold water if you're in a hurry. Reheat the soup on the stove over low heat. Stir it often to heat evenly. In the fridge, this soup lasts about 3 to 5 days. If it looks or smells off, it's best to toss it. Signs that the soup has gone bad include mold, an off smell, or a strange taste. Always trust your senses. If something seems off, it's safer to throw it away. For the best flavor, I recommend using shiitake or cremini mushrooms. These types add a deep, rich taste. Shiitake mushrooms bring an earthy note, while cremini add a slight sweetness. Both types also provide a nice texture that enhances the soup. If you can’t find those, white button mushrooms work, but they may be milder. Yes, you can make this soup ahead of time. It tastes even better the next day! To prep, cook the soup and let it cool. Store it in an airtight container in the fridge for up to three days. When you’re ready to eat, just reheat it on the stove over low heat. Stir often to keep it smooth. This soup pairs well with crusty bread or a fresh salad. You can serve it with a slice of sourdough for dipping. A simple green salad with a tangy vinaigrette will balance the rich flavors. For an extra touch, sprinkle some paprika on top before serving. It adds color and taste! Making Hungarian mushroom soup is easy and rewarding. You learned about key ingredients like fresh mushrooms, onion, and vegetable broth. Following the step-by-step instructions ensures a tasty meal every time. Tips on ingredient swaps and cooking tricks can enhance your flavor. Variations allow you to customize based on dietary needs. Remember to store leftovers correctly so you can enjoy your soup later. With this knowledge, you can confidently create your own delicious bowl of soup. Enjoy the warmth and comfort it brings.$

Savory Hungarian Mushroom Soup

A comforting and flavorful soup made with fresh mushrooms, spices, and a touch of creaminess.

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Prep Time 15

Cook Time 20

Total Time 35

Course Appetizer

Cuisine Hungarian

Servings 4

Calories 250 kcal

Ingredients

1 pound fresh mushrooms, sliced (shiitake or cremini recommended for depth of flavor)
1 medium onion, finely chopped
3 cloves garlic, minced
4 cups vegetable broth (homemade or low-sodium for less salt)
1 cup milk (dairy or your favorite plant-based milk)
2 tablespoons olive oil
2 tablespoons all-purpose flour
2 teaspoons sweet Hungarian paprika (for authentic flavor)
1 teaspoon dried thyme (or 1 tablespoon fresh thyme, if available)
to taste Salt and freshly cracked black pepper
to taste Fresh parsley, chopped (for a vibrant garnish)
1 tablespoon freshly squeezed lemon juice (for brightness)

Instructions

In a large pot, heat the olive oil over medium heat. Once shimmering, add the chopped onion and sauté until it turns translucent, about 5 minutes, stirring occasionally to prevent burning.
Add the minced garlic and continue sautéing for an additional minute, until fragrant and slightly golden.
Incorporate the sliced mushrooms into the pot, stirring frequently. Cook for approximately 8 minutes, or until the mushrooms have released their moisture and developed a lovely golden brown color.
Sprinkle the flour evenly over the mushroom mixture. Stir thoroughly to combine and cook for 1-2 minutes to form a roux, which will help thicken the soup.
Gradually pour in the vegetable broth while whisking continuously to prevent lumps from forming. Increase the heat slightly and bring the mixture to a gentle simmer.
Stir in the paprika, dried thyme, and season with salt and freshly cracked pepper to your taste. Allow the soup to simmer uncovered for about 10 minutes, giving the flavors ample time to meld.
Lower the heat to medium-low and stir in the milk, allowing the soup to cook for an additional 5-7 minutes until heated through. Taste and adjust seasoning as needed.
For a refreshing finish, stir in the freshly squeezed lemon juice just before serving.
Ladle the soup into bowls, garnishing each with a sprinkle of fresh parsley for a pop of color and flavor.

Notes

Consider pairing this comforting soup with crusty bread or a robust side salad for a complete meal. Serve with a sprinkle of extra paprika on top for visual appeal!

Keyword Hungarian, mushroom, soup, vegetarian