Hungarian mushroom soup is a delightful blend of earthy mushrooms, aromatic spices, and creamy goodness that warms the soul. This recipe pays homage to traditional Hungarian flavors while being simple enough for any home cook. Perfect as a starter or a light meal, this soup is sure to impress family and friends alike. Let’s dive into the ingredients and the step-by-step process to create this mouthwatering dish!
Ingredients
– 1 lb fresh mushrooms (button or cremini)
– 1 medium onion, chopped
– 2 cloves garlic, minced
– 2 tbsp butter
– 1 tsp paprika
– 4 cups vegetable broth
– 1 cup sour cream
– 2 tbsp flour
– Salt and pepper to taste
– Fresh parsley for garnish
Servings and Cooking Time
This recipe makes approximately 4 servings. Preparation time is about 15 minutes, with a cooking time of 30 minutes.
Nutritional Value
Each serving (approx. 1 cup) contains roughly 220 calories, 10g of fat, 25g of carbohydrates, and 6g of protein. This nutritional value is based on a single serving.
Step-by-Step Cooking Process
1. Clean and slice the mushrooms.
2. In a large pot, melt the butter over medium heat.
3. Add the chopped onion and sauté until translucent.
4. Stir in the minced garlic and cook for another minute.
5. Add the sliced mushrooms and cook until they release their moisture.
6. Sprinkle the paprika over the mushrooms, stirring to combine.
7. Add the flour to create a roux, stirring constantly.
8. Slowly pour in the vegetable broth, whisking to avoid lumps.
9. Bring the soup to a boil, then reduce to a simmer for 20 minutes.
10. Stir in the sour cream, mixing until smooth, and season with salt and pepper.
Alternative Ingredients
You can substitute sour cream with Greek yogurt for a healthier option. Additionally, use any variety of mushrooms you prefer, such as shiitake or portobello, for different flavor profiles.
Serving and Pairings
Hungarian mushroom soup pairs beautifully with crusty bread, a light salad, or even a sprinkle of fresh dill or thyme for added flavor. Enjoy it with a glass of white wine for a complete meal.
Storage and Reheating
Store any leftover soup in an airtight container in the refrigerator for up to 3 days. To reheat, warm it gently on the stovetop. This soup can be frozen, but it’s best to add the sour cream after thawing for optimal texture.
Cooking Mistakes
– Avoid overcooking the mushrooms to prevent them from becoming too mushy.
– Don’t rush the sautéing process; allow onions to caramelize for better flavor.
– Be careful with the amount of paprika; too much can overpower the dish.
– Ensure to whisk the flour well to avoid lumps in the soup.
– Adjust the seasoning at the end for a well-balanced flavor.
Helpful Tips
– Use homemade vegetable broth for richer flavor.
– Add a splash of lemon juice before serving for brightness.
– Garnish with fresh parsley or chives for a pop of color.
– Experiment with different mushroom varieties to find your favorite.
FAQs
Can I make this soup vegan?
Yes, you can easily make this soup vegan by substituting sour cream with a plant-based alternative and using vegetable broth.
How can I thicken the soup?
If you prefer a thicker consistency, you can blend a portion of the soup and return it to the pot or add more flour when cooking.
What should I serve with this soup?
Hungarian mushroom soup pairs well with crusty bread, salads, or even grilled vegetables for a complete meal.
Can I add meat to this recipe?
Yes, you can add cooked chicken or sausage for added protein and flavor.
How long will leftovers last?
Leftover soup can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
Conclusion
Hungarian mushroom soup is a comforting and hearty dish that brings warmth and flavor to any table. With its rich ingredients and simple preparation, it’s perfect for weeknight dinners or gatherings with friends. Enjoy making this delightful soup and savor every spoonful!
Hungarian Mushroom Soup
Ingredients
- 1 lb fresh mushrooms button or cremini
- 1 medium onion chopped
- 2 cloves garlic minced
- 2 tbsp butter
- 1 tsp paprika
- 4 cups vegetable broth
- 1 cup sour cream
- 2 tbsp flour
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Clean and slice the mushrooms.
- In a large pot, melt the butter over medium heat.
- Add the chopped onion and sauté until translucent.
- Stir in the minced garlic and cook for another minute.
- Add the sliced mushrooms and cook until they release their moisture.
- Sprinkle the paprika over the mushrooms, stirring to combine.
- Add the flour to create a roux, stirring constantly.
- Slowly pour in the vegetable broth, whisking to avoid lumps.
- Bring the soup to a boil, then reduce to a simmer for 20 minutes.
- Stir in the sour cream, mixing until smooth, and season with salt and pepper.