Looking for a flavourful and comforting soup that will warm you up on a chilly day? Look no further than this creamy Hungarian Mushroom Soup! Packed with earthy mushrooms, aromatic garlic, and the rich flavours of Hungarian paprika, this soup is perfect for any occasion. Whether you're serving it as a starter at dinner or enjoying a bowl for lunch, the combination of creamy texture and bold flavours will have everyone coming back for more.
Ingredients
2 tablespoons butter
1 large onion, diced
650 grams mushrooms, sliced
3-4 cloves garlic, minced
2 tablespoons Hungarian paprika
1 tablespoon soy sauce
2 cups vegetable stock
1 cup heavy cream
2 tablespoons flour
1 tablespoon lemon juice
1/2 cup sour cream
Salt and pepper, to taste
Instructions:
Sweat the onions: Begin by melting 2 tablespoons of butter in a large pot over medium heat. Add the diced onion and cook until translucent, about 5 minutes.
Cook the mushrooms: Add the sliced mushrooms to the pot and cook them down for about 10 minutes. You want the mushrooms to become nicely browned and release their moisture.
Add garlic, paprika, and soy sauce: Stir in the minced garlic, Hungarian paprika, and soy sauce. Cook for another 2 minutes, letting the spices release their full aroma.
Add the vegetable stock: Pour in the vegetable stock and bring the soup to a boil. Once it’s boiling, reduce the heat and let it simmer for about 5 minutes.
Prepare the flour mixture: In a small bowl, whisk together the flour and heavy cream until smooth. Gradually pour the mixture into the soup, stirring constantly to prevent lumps. Let it cook on low heat for 5 minutes until the soup has thickened.
Blend a portion of the soup: For a creamy texture, remove 1/3 of the soup and blend it until smooth. Pour the blended soup back into the pot, stirring well to combine.
Add the sour cream: Remove the soup from the heat. Temper the sour cream by mixing a small amount of the hot soup into the sour cream, then slowly stir it into the soup. Add lemon juice for a touch of tang, and season with salt and pepper to taste.
Serve: Ladle the creamy Hungarian mushroom soup into bowls and serve it hot with a side of crusty bread for dipping.
Why You’ll Love This Hungarian Mushroom Soup
Rich and Creamy: The combination of heavy cream, sour cream, and a flour mixture gives this soup a velvety texture that’s simply irresistible.
Earthy Mushroom Flavor: Mushrooms are the star of this soup, bringing an earthy depth that pairs beautifully with the smokiness of Hungarian paprika.
Quick and Easy: Despite its complex flavors, this soup is surprisingly easy to make, taking only about 30 minutes from start to finish.
Comforting and Hearty: With the addition of vegetable stock and a touch of soy sauce, this soup is satisfying and full of heartwarming flavors.
Tips for the Perfect Creamy Hungarian Mushroom Soup
Use fresh mushrooms: For the best flavour, opt for fresh mushrooms, preferably cremini or button mushrooms. They’ll provide the earthy base that this soup is known for.
Paprika choice: Make sure to use Hungarian paprika for the authentic taste. It brings a unique flavour profile that sets this soup apart from other mushroom soups.
Blend the soup: Blending part of the soup gives it a luxurious, creamy texture without using too much cream. You can also use an immersion blender if you don’t want to remove the soup from the pot.
Adjust the seasoning: Feel free to adjust the salt, pepper, or lemon juice to suit your taste. If you prefer a little more spice, add a pinch of cayenne pepper or hot paprika.
Perfect Pairings for Hungarian Mushroom Soup
Crusty Bread: Serve with a thick slice of sourdough or any crusty bread to dip in the soup.
Salad: Pair with a simple green salad for a light, balanced meal.
Commenti