Soul-Warming Hungarian Mushroom Soup

Soul-Warming Hungarian Mushroom Soup

A hearty and comforting Hungarian Mushroom soup that’s sure to fill you right up. The dollop of sour cream is what takes this soup over the top. Loaded with all the warm and cozy vibes!

 #Soul-Warming #Hungarian #Mushroom #Soup

Prep Time:
5 mins
Cook Time:
35 mins
Total Time:
40 mins

Ingredients:

• 4 tablespoons of salted butter
• 1 lb. mushrooms, sliced (use crimini, button, etc.)
• 1 ½ cups white onions, chopped
• 1 teaspoon EACH: dried thyme AND dried mushroom powder (optional)
• 1 tablespoon EACH: sweet paprika AND lemon juice
• 2 teaspoons dried dill weed
• 2 cloves garlic, grated
• 2 ½ cups low sodium chicken stock (or vegetable)
• 2 tablespoons low sodium soy sauce
• 3 tablespoons EACH: all-purpose flour AND chopped parsley
• 1 cup half and half (or whole milk)
• ⅓ cup room-temperature creme fraiche (or sour cream)

Directions:

1. SAUTE: In a dutch oven or soup pot, saute the onions and mushrooms in the butter over medium heat for 5 minutes. Then, season with dill, thyme, and paprika and allow the mushrooms and onions to continue cooking for an additional 7-10 minutes, stirring often. Sprinkle the grated garlic and mushroom powder 30 seconds before the mushrooms are done. 
2. WHISK: Then, slowly pour in the chicken stock, soy sauce, and lemon juice and scrape the bottom of the pot to loosen anything that might be stuck on. Allow the soup to gain a simmer and then let cook and reduce for 5 minutes. While the soup is reducing, whisk together the milk and flour in a small bowl until smooth (you can also just shake it all in a mason jar.) Then pour the mixture into the soup and continue to cook the soup for 8-10 minutes, or until the soup thickens, stirring as required.
3. FINISH: Remove the soup from heat. Stir the soup while you add in the sour cream slowly and allow for it to mix. Sprinkle with parsley to finish and serve warm with grilled bread rubbed with a clove of cut garlic!

Notes:

Mushroom powder adds a ton of umami to this soup recipe. It really amps up the mushroom flavor so I prefer to use it. However, I know it can be difficult to find so it is an optional ingredient. But I urge you to try and find it if you can, it really kicks this soup into high gear. I found one at Trader Joes that works well, powder porcini or shiitake mushroom is also easily available on Amazon and if all else fails, use Better Than Bouillon mushroom base.
See post for added instructions on how to keep the sour cream from curdling if you’re worried about that.

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