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Hungarian Mushroom Soup

hungarian mushroom soup
Hungarian Mushroom Soup

Hungarian Mushroom Soup

Hungarian Mushroom Soup is a version of the mushroom soup we grew up on. The Hungarian Paprika and Dill Weed add a savory flavor, while the bit of Soy Sauce doesn’t add flavor as much as adds an umami touch. It still has the richness a good mushroom soup should have, plus a flavor which has become a standard in the soup world.

Serve the Hungarian Mushroom Soup with a dollop of sour cream and a parsley garnish, not just for looks but a finishing flavor. Add a few slices of a crusty bread and you’re all set. Try our Easy Crusty Bread Recipe if you are looking for a good one. For the bread recipe, please click HERE.

Serves: 4

5 Tablespoons Butter, Divided
1 Large Diced Onion
1 Clove Minced Garlic
12-16 Oz Sliced White Button Mushrooms
2 Tablespoons Hungarian Paprika
2 Teaspoons Dried Dill Weed
1 Teaspoon Sea Salt
¼ Teaspoon Freshly Ground Black Pepper
2 Tablespoons Flour
2 Cups Chicken Broth (Vegetable stock if you want to make it vegetarian.)
1 Cup Milk
1 Tablespoon Soy Sauce
½ Cup Sour Cream
Extra Sour Cream, for Garnish
Chopped Parsley, for Garnish

In a medium pan, melt 2 tablespoons of the butter. Add the onions and sauté for a few minutes until they are translucent and beginning to turn golden brown. Add the garlic, sauté for a minute, then add the mushrooms and sauté for another 5 minutes until the mushrooms have released their juices. Set aside.

In a larger pot, melt the remaining 3 tablespoons of butter. Stir in the flour and whisk constantly for a couple minutes until the flour mixture is smooth and has turned a golden brown. Add the chicken broth, milk, and soy sauce. Continue to whisk until the mixture is smooth. Add the paprika, dill, salt and pepper and the mushroom mixture, and whisk to combine. Bring to a boil then reduce the heat to medium. Cover and simmer for 15 minutes, stirring occasionally.

Add the sour cream and whisk so it combines. Simmer for another couple minutes and it’s ready to serve. Add a dollop of sour cream and a bit of chopped parsley to garnish.

Serve with crusty bread and enjoy.