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The creamiest mushroom soup with fresh fennel, thyme and paprika. Top with a dollop of sour cream and crusty bread.
Hello winter/spring/summer/fall comfort food.
WHAT IS HUNGARIAN MUSHROOM SOUP?
Hungarian mushroom soup is a creamy soup usually made with sautéed mushrooms and seasoned liberally with paprika, fresh dill + thyme, and lemon juice.
This soup is prepared here all year round. It’s a soul-warming, bowl-hugging kind of soup, and we top it with cremini and shiitake mushrooms. Shiitake in general no In Hungarian soup, but they add so much umami goodness and certainly elevate it.
Effort is kept to a minimum here as everything comes together in one pot in a pour and cook type situation, letting it simmer and cook until all the flavors come together. The consistency matches that of a milk and flour slurry, just creamy enough to spoon up on crusty bread or slices of toasted crostini.
Not to mention a dollop of sour cream goes a long way.
TOOLS FOR THIS COMPONENT
HOW TO SERVE HUNGARIAN MUSHROOM SOUP?
Some crusty bread, a dollop of sour cream, fresh herbs and freshly cracked black pepper are great additions.
MUST USE WHITE WINE.
Additional vegetable stock can be used as a non-alcoholic substitute for white wine.
CAN I USE DRY WORDS instead?
Absolutely! But since dried herbs are often more potent/concentrated than fresh herbs, you need less when using dry. The correct ratio is 1 tablespoon of fresh herbs to 1 teaspoon of dried herbs.
- 3: tablespoons unsalted butter
- 1: sweet onion, diced
- 1 ½ pounds cremini mushrooms, sliced
- 4: ounce shiitake mushroom, stem and cut into cubes
- ½: glass dry white wine
- 4: cups vegetable broth
- 2: tablespoons reduced sodium soy sauce
- 2: teaspoons Hungarian or sweet paprika
- 1 ½ teaspoons dried dill
- 5:00 branches fresh thyme
- 1: bay leaf
- 3: tablespoons all-purpose flour
- 1 ½ cups whole milk
- ¼: glass sour cream
- 2: teaspoons lemon flavor
- 1: table spoon freshly squeezed lemon juice
- 2: tablespoons chopped fresh parsley leaves
- Kosher salt and freshly ground black pepper, to try
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Melt the butter in a large pot or Dutch oven over medium heat. Add the onion and mushrooms and cook, stirring occasionally, until the mushrooms begin to brown, about 16 to 20 minutes.
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Stir in the wine, scraping up the brown bits from the bottom of the Dutch oven.
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Stir in vegetable broth, soy sauce, paprika, fennel, thyme, and bay leaf.
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to boil; reduce heat and simmer until slightly reduced and flavors have blended, about 15 to 20 minutes.
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In a small bowl, whisk together the flour and milk. Stir flour mixture in Dutch oven until thickened, about 10 minutes.
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Reduce the heat to a minimum; mix sour cream, lemon zest, lemon juice and parsley; Season with salt and pepper to taste.
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Serve immediately.
