I had Hungarian Mushroom Soup for the first time about two years ago in a small cafe in Missoula, Montana. I saw it on the menu and, since I’m a quarter Hungarian and love mushrooms, decided to try it. It was one of the best decisions I’ve ever made. It was completely amazing and I’ve been perfecting my recipe for Hungarian Mushroom Soup ever since.
It’s warm and comforting and is so hearty that you don’t even realize that it’s vegetarian and sort of good for you. My mother is half Hungarian (my great grandparents immigrated to the US from Budapest back in the 1930’s) and there are a few Hungarian recipes that she made for us growing up, (hello, Hungarian chicken), but sadly this was not one of them. (It’s okay, though, she is an amazing cook and made a ton of other delicious stuff for us kids growing up. Thanks, mom!) I’m so happy to have come across this dish, though, so I can enjoy a little taste of my heritage with each bite. I have the recipe here for you all today, and I hope that you enjoy this creamy and amazing autumnal soup as much as I do!
Hungarian Mushroom Soup
- 1/4 cup olive oil
- 2 medium yellow onions chopped
- 1 pound crimini mushrooms thinly sliced
- 12 Ounces mixed mushrooms, such as shiitake or chantarelles thinly sliced
- 4 Cups vegetable stock
- 2 Tablespoons soy sauce
- 3 Tablespoons Hungarian paprika
- 2 Teaspoons dried dill
- 3/4 Teaspoon black pepper
- 1/2 Teaspoon thyme
- 1/2 Teaspoon marjoram
- 3 Tablespoons unsalted butter
- 1/3 cup flour
- 2 Cups milk
- 1 Cup sour cream
- 1 Tablespoon lemon juice
- 12 Teaspoons fresh dill finely chopped
- 2 Teaspoons flake kosher sea salt
Heat the oil in a large frying pan over medium heat Add the onion and sauté until softened and transparent, about 5 minutes, stirring frequently. Add the mushrooms and stir to combine. Continue cooking until the mushrooms have softened and released their moisture, about 8 to 10 minutes, stirring every 2 to 3 minutes.
Add 1 cup of the vegetable stock, paprika, dried dill, black pepper, thyme, marjoram, and soy sauce. Cook over medium low heat for about 15 minutes, stirring every 5 minutes. Remove from heat and set aside.
Melt the butter in a large saucepan over medium low heat, then whisk in the flour, 1 tablespoon at a time, and continue whisking while the mixture cooks for another 3 minutes. Gradually add the milk and continue cooking over medium-low heat for a few minutes until the mixture thickens, stirring once every minute or so.
Empty the mushroom mixture into the milk mixture and stir to combine. Stir in the remaining 3 cups of vegetable stock and the lemon juice. Cover and simmer over low heat for 5 minutes, stirring twice.
Remove from heat and watch the mixture until it stops boiling. When the boiling ceases, stir in the sour cream, salt, and fresh dill. Serve hot.
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