hearty hungarian mushroom soup - a hint of rosemary (2024)

Here’s a hearty one that’s sure to please your family. If you’re feeding a crowd, simply double this delicious Hearty Hungarian Mushroom Soup.

My mom’s family emigrated from a small village in Hungary. Actually, that village may be locatedin Austria these days …with the ever-changing border over the years.It was located very close to that“line” separating the two countries.

I have vivid memories of my mom preparing foods that reminded her of her childhood. She always enjoyed that hearty wholesome way of eating.

I’m sorry to say that this isn’t from her regular soup rotation but I can’t help but to smile thinking of her. She would most certainly approve of this one.

The list of ingredients for your Hearty Hungarian Mushroom Soupcomes from AllRecipes.com.

Unsalted butter
Onion
Button mushrooms
Chicken or vegetable broth
Hungarian sweet paprika
Low-sodium soy sauce
Fresh dill
All-purpose flour
Milk
Sour cream
Fresh parsley
Lemon juice
Salt & freshly ground black pepper
Croutons, for serving

As I tend to do …I switched it up quite a bit. But the basic list remains. Kudos to those guys for coming up with an amazing flavor combination.

You can prep as you go on this one…

This will come together quickly but you do have time between steps to prep the next group of ingredients. You’ll start off bysautéingthe chopped onion in butter. After a few minutes, the sliced mushrooms are added to the mix. Be sure to hold back with a cup of mushrooms. They’ll be used for the awesome garnish.

While the soup is simmering, prepare the roux. This is one of the changes I made to the original recipe. It creates an extra step, but the added layer of flavor is worth your time. And by adding this step, you’ll be sure to eliminate that “raw flour” flavor you would have if you simply added the flour to the soup.

When ready, add some of the soup broth to the roux. A little bit at a time, whisking as you go. Then when it’s added to the rest of the soup, you’ll have no lumps!

Add the milk to the soup, then add the thickened roux. Mix until well incorporated.

Let’s talk about the texture of this soup…

As illustrated, this is truly a very hearty soup. Loaded with flavor and chunks of mushrooms in every bite. If you prefer, you can chop your mushrooms into small pieces …giving the final dish a completely different texture.

Or try this idea …before adding the final ingredients, grab that immersion blender and create a smooth creamy mushroom bisque.

No matter what method you choose, your soup will be flavorful and delicious.

Before serving…

Grab that cup of sliced mushrooms that you have put aside. Sauté them in the remaining tablespoon of butter until they are cooked through with crispy edges. If you like, season them with a bit of salt & pepper.

Add some garnish to each bowl of Hearty Hungarian Mushroom Soup.

Top off each serving with your favorite croutons, some sautéed mushrooms and a sprinkling of fresh herbs. That’s what takes it right over the top.

Now sit back and enjoy the compliments.

Ingredients

6tablespoonsunsalted butter, divided
2cups chopped onion(about 11 ounces)
16ouncesfresh button mushrooms, sliced (divided)(about 6 cups)
2cupschicken broth or vegetable broth
1tablespoonHungarian sweet paprika
1tablespoonlow-sodium soy sauce(for gluten-free, use tamari sauce)
1tablespoonchopped fresh dill
3tablespoonsall-purpose flour(or gluten-free all-purpose flour)
1cupmilk
1/2cupsour cream
1/4cupchopped fresh parsley(plus more for garnish)
2teaspoonslemon juice
1teaspoonsalt
1/4teaspoonblack pepper
croutons, for serving(optional)

Instructions

Melt 2 tablespoons of butter in a 4-to 5-quart pot or dutch oven over medium heat. Add the onions and sauté for 5 minutes. Add all but 1-cup of the mushrooms and sauté for 5 more minutes. Stir in the dill, paprika, soy sauce, and broth. Reduce heat to low, cover, and simmer for 15 minutes.
Meanwhile, melt 3 tablespoons of butter in a small saucepan over low-medium heat. Add the flour and whisk continuously until mixture is smooth and golden in color. Add a small amount (about 1 cup) of the simmered broth to the roux, a little bit at a time while continuously whisking.
Pour the milk into the soup and stir well to blend. Add the thickened roux, stirring continuously until fully incorporated. Cover and simmer for 15 more minutes, stirring occasionally.
Meanwhile, sauté the cup of reserved mushrooms in the remaining tablespoon of butter until they are cooked through with crispy edges. If you like, season them with a bit of salt & pepper. Set aside to use as a garnish.
Finally, stir in the salt, ground black pepper, lemon juice, parsley, and sour cream. Mix well and allow to heat through over low heat, about 3 to 5 minutes. Do not boil.
Serve immediately topped with croutons, sautéed mushrooms, and fresh chopped parsley.

Recipe Notes

As illustrated, this is truly a very hearty soup. Loaded with flavor and chunks of mushrooms in every bite. If you prefer, you can...

Chop your mushrooms into small pieces …giving the final dish a completely different texture.
Or before adding the final ingredients, grab that immersion blender and create a smooth creamy mushroom bisque.

No matter what method you choose, your soup will be flavorful and delicious.

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