Posted by Rich, creamy, and brimming with earthy mushroom flavor, Hungarian Mushroom Soup is brightened with a touch of lemon juice and fresh dill. This comforting bowl of soup is perfect for chilly days and tastes even better the next day!
Servings: 4 as a main dish, 8 as a side
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Ingredients
- Soup Base:
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 32 ounces (2 lbs) mushrooms, sliced
- 2 tablespoons soy sauce
- 2 teaspoons paprika
- 1 teaspoon dried dill (or 1 tablespoon fresh dill)
- 4 cups chicken or vegetable stock
- Creamy Sauce:
- 4 tablespoons butter
- 4 tablespoons cornstarch
- 2 cups milk
- Finishing Touches:
- 1/4 cup sour cream
- 1 tablespoon fresh lemon juice
- Salt and black pepper to taste
Instructions
- Sauté the Vegetables
- Heat olive oil in a large pot over medium heat. Sauté the onions until softened, about 3 minutes. Add mushrooms, soy sauce, paprika, dill, and 1/2 cup of the stock. Stir well, cover, and simmer for 15 minutes.
- Transfer the mushroom mixture to a bowl and set aside.
- Prepare the Creamy Base
- Return the pot to medium heat. Melt the butter, then whisk in the cornstarch until smooth, about 1 minute. Gradually add the milk while whisking continuously. Cook until the mixture thickens, about 5 minutes.
- Combine and Simmer
- Return the mushroom mixture and remaining stock to the pot. Stir to combine, cover, and simmer for 10 minutes.
- Add Final Flavors
- Stir in lemon juice and season with salt and pepper. In a small bowl, whisk a few tablespoons of hot soup broth with the sour cream to temper it. Add the sour cream mixture back into the soup and mix well.
Serving Suggestions
Serve hot with crusty bread or a light salad. Garnish with additional dill, if desired.
Storage Tips
- Refrigerate: Store leftovers in an airtight container for up to 4 days.
- Freeze: Freeze in freezer-safe bags or containers for up to 3 months. Thaw overnight in the fridge before reheating.
Tips & Tricks
1. Double the Recipe
This soup is so delicious that you’ll want leftovers! Double the recipe for meal prep or larger gatherings.
2. Enhance the Flavor
- Toast the Paprika: Briefly toast the paprika in the pot with the olive oil before adding the onions for a deeper flavor.
- Boost Umami: Add a splash of Worcestershire sauce or a teaspoon of miso paste for an extra layer of savory goodness.
3. Perfectly Cooked Mushrooms
Cook the mushrooms until they release their moisture and turn golden brown for a more robust flavor.
4. Thickening the Soup
For a thicker soup, increase the cornstarch by 1-2 tablespoons or blend a portion of the soup with an immersion blender before serving.
5. Use Fresh Dill
Fresh dill adds a bright and authentic touch to the soup. Add it just before serving to preserve its flavor.
6. Make It Your Own
Customize the soup with additional ingredients like spinach, kale, or roasted red peppers for extra nutrients and flavor.
Notes
1. Ingredient Substitutions
- Milk: Use heavy cream for a richer soup or low-fat milk for a lighter version.
- Sour Cream: Greek yogurt is an excellent substitute for sour cream.
- Soy Sauce: Coconut aminos can be used as a soy-free alternative.
2. Storage Tips
- Fridge: Store leftovers in an airtight container for up to 4 days.
- Freezer: Freeze for up to 3 months. To reheat, let it thaw overnight in the fridge and warm it on the stovetop.
3. Lemon Juice
Add the lemon juice just before serving to maintain its bright flavor. Adding it too early may result in a slightly bitter taste.
4. Consistency Adjustments
If the soup becomes too thick after reheating, add a splash of stock or milk to thin it out.
5. Pairings
Serve with crusty bread, garlic toast, or a side salad. For a complete meal, pair it with Layered Cabbage Rolls or Polish Kapusta.
6. Meal Prep Tip
Make the soup a day ahead for enhanced flavor. The ingredients meld together beautifully when it rests overnight in the fridge.
FAQs
1. Can I use a different type of mushroom?
Yes! While button or cremini mushrooms are commonly used, you can mix in shiitake, portobello, or wild mushrooms for a more complex flavor profile.
2. Can I make this soup dairy-free?
Absolutely! Substitute the butter with a plant-based alternative, the milk with unsweetened almond, cashew, or oat milk, and use dairy-free sour cream.
3. Is there a gluten-free version of this recipe?
Yes! Replace cornstarch with arrowroot powder or a gluten-free all-purpose flour blend. Make sure your soy sauce is gluten-free (like tamari).
4. How can I make this soup vegetarian or vegan?
Use vegetable stock instead of chicken stock. For a vegan version, follow the dairy-free substitutions mentioned above.
5. Can I skip the dill or paprika?
Both dill and paprika are key to the traditional Hungarian flavor, but you can adjust to taste. For a substitute, use parsley for dill and smoked paprika or chili powder for paprika.
6. Can I freeze the soup?
Yes, this soup freezes beautifully. Let it cool completely, then transfer it to freezer-safe containers or bags. Thaw overnight in the refrigerator and reheat gently to avoid curdling.
7. How do I reheat the soup without it curdling?
Reheat on low heat, stirring frequently. Avoid boiling as this can cause the dairy to separate.
8. Can I add meat to this soup?
Yes, cooked chicken, turkey, or sausage can be added for extra protein. Stir it in during the final simmer.