Creamy Hungarian Wild Mushroom Soup
Indulge in the rich and flavorful depths of Hungarian cuisine with this creamy wild mushroom soup that bursts with earthy mushroom goodness! Utilizing a medley of mushrooms, along with the warmth of Hungarian paprika and the tang of fresh lemon juice, this soup is the perfect comfort meal. Marie’s inventive twist of incorporating low-fat cream cheese adds an incredible creaminess while eliminating the need for flour and milk. Enjoy a bowlful of this delightful soup that showcases one of nature's most beloved ingredients—mushrooms!
N/A
Servings
N/A
Calories
14
Ingredients
Ingredients
Mushrooms
12 ounces (sliced)
Onions
2 cups (chopped)
Butter
2 tablespoons (melted)
Flour
3 tablespoons (all-purpose)
Low-fat cream cheese
8 ounces (cubed)
Dill weed
2 teaspoons (dried)
Hungarian paprika
1 tablespoon (sweet or hot variety)
Tamari soy sauce
1 tablespoon (adjust for taste)
Salt
1 teaspoon (to taste)
Vegetable or mushroom stock
2 cups (homemade or store-bought)
Fresh lemon juice
2 teaspoons (freshly squeezed)
Parsley
1/4 cup (chopped for garnish)
Fresh ground black pepper
to taste (freshly ground)
Sour cream
1/2 cup (for finishing)
Instructions
1
In a large pot, sauté the chopped onions in 2 tablespoons of stock over medium heat, lightly salting them to enhance their flavor. Cook until the onions are translucent.
2
Once the onions are soft, add the sliced mushrooms, 1 teaspoon of dill, and 1/2 cup of stock or water. Pour in the tamari soy sauce and sprinkle in the Hungarian paprika. Cover the pot and let this mixture simmer for 15 minutes, allowing the mushrooms to release their flavors.
3
In a separate large saucepan, melt the butter over low heat. Once melted, gradually whisk in the flour and let it cook for a few minutes until it becomes light golden brown.
4
Slowly pour in the milk while continually stirring to prevent lumps from forming. Cook the mixture over low heat for approximately 10 minutes or until it thickens to your desired consistency.
5
Combine the sautéed mushroom mixture with the milk mixture in the saucepan. Stir in the remaining stock, cover, and let it simmer for another 10 to 15 minutes to allow the flavors to meld together.
6
Before serving, stir in the fresh lemon juice, sour cream, and season with salt and pepper to taste. For those who love dill, you may add an additional teaspoon at this point.
7
Ladle the soup into bowls and garnish generously with freshly chopped parsley for an enticing finish. Serve hot and enjoy!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Creamy Hungarian Wild Mushroom Soup?
It is a rich and flavorful soup from Hungarian cuisine that combines earthy mushrooms with Hungarian paprika, dill, and a creamy base.
What types of mushrooms are best for this soup?
A medley of wild mushrooms such as cremini, shiitake, or oyster mushrooms provides the best depth of flavor.
Is this Hungarian Mushroom Soup recipe vegetarian?
Yes, it uses vegetable or mushroom stock and no meat products, making it a vegetarian-friendly meal.
What makes the soup so creamy?
The creaminess comes from a combination of a butter-and-flour roux, milk, and the addition of low-fat cream cheese.
Can I make this soup gluten-free?
To make it gluten-free, replace the all-purpose flour with a gluten-free flour blend and ensure your tamari is certified gluten-free.
What is the purpose of Hungarian paprika in this recipe?
Hungarian paprika provides a unique warmth and depth of flavor that is central to the authentic taste of this dish.
Can I use fresh dill instead of dried dill weed?
Yes, you can use fresh dill; typically, you would use three times the amount of fresh herbs as you would dried.
Why is tamari soy sauce used in the soup?
Tamari adds a savory umami flavor that enhances the natural earthiness of the mushrooms.
What does the lemon juice do for the soup?
Fresh lemon juice is added at the end to provide a bright, tangy finish that cuts through the richness of the cream.
How do I prevent lumps in the soup?
Slowly whisking the milk into the melted butter and flour mixture over low heat helps create a smooth, lump-free base.
Can I substitute the low-fat cream cheese?
You can use full-fat cream cheese for more richness or heavy cream if you prefer a more traditional liquid texture.
Is it okay to use store-bought stock?
Yes, either homemade or high-quality store-bought vegetable or mushroom stock will work perfectly.
How long do the mushrooms need to simmer?
The mushrooms should simmer for about 15 minutes to allow them to release their juices and develop flavor.
What is the best way to garnish this soup?
Garnish generously with freshly chopped parsley for a pop of color and freshness.
How many onions are used in this recipe?
The recipe calls for 2 cups of chopped onions to create a sweet and savory base.
Can I freeze Hungarian Mushroom Soup?
Yes, but dairy-based soups can sometimes separate when frozen; stir well when reheating to restore the texture.
What is the role of sour cream in this recipe?
Sour cream is stirred in at the end to add a signature tang and velvety finish common in Hungarian cooking.
Should the mushrooms be sliced or chopped?
The recipe recommends slicing the 12 ounces of mushrooms to provide a nice texture in every spoonful.
Can I use chicken stock instead of vegetable stock?
Yes, if you do not need the soup to be vegetarian, chicken stock can be used as a substitute.
How do I sauté onions without oil?
This recipe suggests sautéing the onions in 2 tablespoons of stock to keep the fat content lower while adding flavor.
What should I serve with this soup?
It pairs beautifully with crusty rye bread, a light green salad, or over thick egg noodles.
Is this recipe spicy?
The spice level depends on whether you use sweet or hot Hungarian paprika; generally, it is warm and savory rather than spicy.
Can I use an immersion blender for a smooth texture?
While this recipe is meant to be chunky, you can use an immersion blender if you prefer a completely smooth soup.
How many servings does this recipe make?
The recipe typically serves 4 to 6 people depending on the serving size.
Can I use margarine instead of butter?
Yes, margarine can be used, though butter is preferred for its rich flavor in the roux.
How long does it take to prepare the soup?
Preparation and cooking take approximately 45 minutes from start to finish.
Is this a good recipe for beginners?
Yes, it is considered an easy recipe with straightforward steps and simple ingredients.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days.
Can I add extra dill?
Yes, if you enjoy the flavor of dill, you can add an additional teaspoon before serving.
What type of pot is best for this soup?
A large heavy-bottomed pot or Dutch oven is ideal for even heat distribution while sautéing and simmering.