Hungarian Mushroom Soup Recipe

Ingredients:

4 tablespoons salted butter

1 large yellow onion, chopped

1 pound cremini mushrooms, sliced

2 cups chicken or vegetable stock

1/2 cup dry white wine

2 teaspoons dried dill

2 teaspoons minced fresh thyme leaves

2 teaspoons paprika

1 tablespoon Worcestershire

1 teaspoon kosher salt

3 tablespoons all-purpose flour

1 cup whole milk

1/4 cup sour cream

1 tablespoon lemon juice, from 1 lemon (optional)

2 tablespoons fresh Italian parsley (optional)

Instructions:

Step 1:

Melt butter in a large pot over medium heat.

When the butter is melted, add onions and mushrooms and cook, stirring occasionally, until onions are soft and translucent, about 8 minutes.

Add the stock, white wine, dill, thyme, paprika, worcestershire and salt.

Bring to a boil over high heat.

Reduce to a simmer over low heat and cook, stirring occasionally, until the liquid reduces by ⅓, about 10 minutes.

Step 2:

In a small bowl, whisk flour into the milk until smooth.

Add the milk mixture to the soup and cook, stirring occasionally, until the soup begins to thicken, about 10 more minutes.

Step 3:

Over low heat, slowly stir in the sour cream, and lemon juice until fully incorporated.

Step 4:

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Divide the soup into four bowls and top with fresh parsley to serve.
**Yields 5 cups of soup. If serving 4 people as a main dish, we recommend doubling the recipe.

To Freeze:

Cool completely.

Store in an airtight container in the freezer for up to 1 month. 24 hours before serving, place the soup in the refrigerator to thaw.

Transfer to a soup pot set over medium-high heat.

Cook the soup, stirring constantly until warmed through.

The soup will look like it had separated at first but as it heats through it will come together nicely!

Nutrition Information:

Frequently Asked Questions:

Can I use different mushroom varieties in this soup?

Yes, you can experiment with other mushrooms like button mushrooms, shiitake, or portobello for varied flavors and textures.

Is it possible to substitute the dry white wine with something else?

If you prefer not to use wine, you can substitute with additional stock or broth for a non-alcoholic version.

Can I make this soup vegetarian by using vegetable stock?

Absolutely! Using vegetable stock instead of chicken stock makes this soup vegetarian-friendly.

What can I use as a substitute for sour cream?

Greek yogurt or plain yogurt can be used as a substitute for sour cream to achieve a similar creamy texture.

Can I freeze the soup with the sour cream and milk in it?

It’s recommended to freeze the soup without sour cream and milk.

Add these ingredients after reheating to maintain the texture.

Can I use gluten-free flour in place of all-purpose flour for a gluten-free version?

Yes, you can use gluten-free flour to make this soup gluten-free.

How important is the lemon juice, and can I omit it?

The lemon juice adds brightness; however, it’s optional.

Adjust the quantity based on your taste preferences.

Can I use dried thyme instead of fresh thyme leaves?

Yes, you can substitute dried thyme, but use a smaller quantity (about 1 teaspoon) as dried herbs are more concentrated.

Can I make this soup in advance and reheat it?

Yes, you can make the soup in advance and reheat it on the stovetop, adjusting the consistency with additional stock if needed.

What’s the purpose of Worcestershire sauce in this recipe?

Worcestershire sauce adds depth and umami to the soup, enhancing its overall flavor profile.