Description
This authentic Hungarian Mushroom Soup recipe offers a rich and creamy blend of cremini and shiitake mushrooms simmered with flavorful herbs and spices, finished with a smooth sour cream swirl. Perfect as a comforting appetizer or a light main dish, this soup captures the essence of traditional Hungarian flavors with an easy stovetop cooking method.
Ingredients
Scale
Soup Base
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 pound cremini mushrooms, sliced
- 8 ounces shiitake mushrooms, stemmed and sliced
- 1/2 cup dry sherry
- 6 cups vegetable broth (or chicken broth)
- 1 teaspoon dried thyme
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional)
- Salt and freshly ground black pepper to taste
- 1/4 cup chopped fresh parsley, for garnish
Roux and Finish
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1/2 cup sour cream
Instructions
- Prepare the Aromatics: Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onion and cook for 5-7 minutes until softened and translucent, stirring occasionally. Stir in minced garlic and cook for an additional minute until fragrant, stirring constantly.
- Cook the Mushrooms: Add sliced cremini and shiitake mushrooms to the pot, stirring to combine. Cook for 8-10 minutes, stirring occasionally, until the mushrooms release their moisture and start to brown. Allow the moisture to evaporate for nicely browned mushrooms.
- Deglaze the Pot: Pour in the dry sherry to deglaze the pot, scraping up any browned bits stuck to the bottom. Simmer for 1-2 minutes until the sherry mostly evaporates.
- Add Broth and Spices: Stir in vegetable or chicken broth, dried thyme, smoked paprika, and cayenne pepper if using. Mix well to combine all flavors.
- Simmer the Soup: Bring the soup to a gentle simmer, then lower the heat, cover, and let it simmer for at least 20 minutes up to an hour to develop deep flavors.
- Make the Roux: While the soup simmers, melt butter in a separate small saucepan over medium heat. Whisk in flour continuously for 2-3 minutes until a smooth, golden brown roux forms.
- Incorporate Roux: Gradually whisk the hot roux into the simmering soup, stirring constantly to avoid lumps and thicken the soup evenly.
- Finish Cooking: Continue to simmer the soup for an additional 10-15 minutes until it reaches your desired thickness, stirring occasionally.
- Add Sour Cream: Remove the pot from heat and stir in the sour cream until fully incorporated, giving the soup a creamy texture.
- Season and Serve: Adjust seasoning with salt and freshly ground black pepper to taste. Ladle the soup into bowls and garnish each serving with fresh chopped parsley. Serve hot.
Notes
- Use vegetable broth for a vegetarian version or chicken broth for richer flavor.
- The cayenne pepper is optional and can be adjusted for heat preference.
- Dry sherry can be substituted with dry white wine if unavailable.
- For a smoother texture, blend part of the soup before adding sour cream.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
