Hungarian Mushroom Soup

Ingredients

1 lb. mushrooms, sliced: Use a mix of crimini, button, or other mushrooms for depth of flavor.

2 teaspoons dried dill weed: Dill adds a fresh, herbal note that complements the mushrooms.

1 teaspoon EACH: dried thyme AND dried mushroom powder (optional): Thyme lends a warm, earthy flavor, while mushroom powder intensifies the mushroom taste.

1 tablespoon EACH: sweet paprika AND lemon juice: Paprika provides warmth and color, while lemon juice adds brightness.

2 ½ cups low sodium chicken stock (or vegetable stock): This serves as the liquid foundation of the soup.

2 tablespoons low sodium soy sauce: Adds umami and depth.
3 tablespoons all-purpose flour: This helps thicken the soup.
1 cup half and half (or whole milk): Provides creaminess; half and half will yield a richer soup.
⅓ cup room-temperature crème fraîche (or sour cream): Adds creaminess and a slight tang.
3 tablespoons chopped parsley: For garnish and a fresh finish.

Step 1: Sauté the Base

In a large Dutch oven or heavy-bottomed soup pot, melt the salted butter over medium heat. Allow it to foam slightly, which indicates it’s hot enough.

Add the chopped onions and sauté for about 5 minutes, or until they become translucent and soft. This step builds the flavor base for your soup.

Next, add the sliced mushrooms. Stir them into the onions and continue to cook for an additional 7-10 minutes. The mushrooms will release their moisture and start to caramelize, enhancing the flavor.

Once the mushrooms have cooked down, season them with the dried dill, thyme, and sweet paprika. Stir well to combine, and allow the mixture to cook for another couple of minutes.

Add the grated garlic and, if using, the dried mushroom powder. Cook for about 30 seconds, just until fragrant—be careful not to burn the garlic.

Step 2: Build the Soup

Slowly pour in the low sodium chicken stock (or vegetable stock), soy sauce, and lemon juice. Use a wooden spoon to scrape the bottom of the pot, loosening any flavorful bits that may have stuck.
Bring the mixture to a gentle simmer and let it cook for about 5 minutes. This allows the flavors to meld together.

Step 3: Thicken the Soup

While the soup is simmering, prepare the thickening mixture. In a small bowl, whisk together the half and half (or whole milk) and all-purpose flour until smooth. If you prefer, you can put them in a mason jar, seal it, and shake until well combined.
Gradually pour the milk and flour mixture into the soup while stirring. This will help prevent lumps from forming. Continue to cook the soup for another 8-10 minutes, stirring occasionally, until it thickens to your desired consistency.

Step 4: Finish and Serve

Remove the soup from heat. Allow it to cool slightly before stirring in the room-temperature crème fraîche (or sour cream). Mixing it in slowly will create a creamy texture and prevent curdling.
Taste and adjust seasoning if necessary. You might want to add a pinch of salt or a squeeze more lemon juice for brightness.
To serve, ladle the soup into bowls and sprinkle with freshly chopped parsley for a pop of color and flavor. This soup pairs beautifully with grilled bread; rub each slice with a cut garlic clove for an extra layer of flavor.

Mushroom Variety: Experiment with different types of mushrooms for varied flavors and textures. Shiitake, portobello, or oyster mushrooms can all work well.
Herbal Freshness: Fresh herbs can be used instead of dried herbs. Add them towards the end of cooking to maintain their vibrant flavor.
Make Ahead: This soup can be made a day in advance and tastes even better the next day as the flavors continue to develop.

Enjoy creating this comforting and flavorful Hungarian Mushroom Soup! If you have any specific questions or need further tips, feel free to ask!