Best 4 Easy Hungarian Mushroom Soup Recipes

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Indulge in the captivating flavors of Hungarian mushroom soup, a culinary masterpiece that combines the earthy essence of mushrooms with a symphony of aromatic spices. This hearty and comforting soup is a staple in Hungarian cuisine, adored for its rich, creamy texture and explosion of flavors. Discover the secrets behind this beloved dish with our collection of easy-to-follow recipes that cater to various dietary preferences. Whether you're a vegetarian seeking a meatless delight, a fan of classic creamy soups, or someone with gluten sensitivities, we have a recipe that will tantalize your taste buds. Embark on a culinary journey to savor the essence of Hungary with our diverse selection of Hungarian mushroom soup recipes, each offering a unique twist on this timeless classic.

Check out the recipes below so you can choose the best recipe for yourself!

HUNGARIAN MUSHROOM SOUP



Hungarian Mushroom Soup image

Provided by Food Network

Categories     main-dish

Time 45m

Yield 12 to 14 servings

Number Of Ingredients 13

1 pound butter, plus 2 pounds for roux
6 cups chopped yellow onions
10 pounds mushrooms
1 cup dill, chopped
1 cup paprika
2 cups tamari
2 gallon water
2 pounds butter
6 cups flour
1 gallon milk
1.75 gallons sour cream
1 tablespoon salt
1 tablespoon pepper

Steps:

  • Melt 1 pound of butter. Add onion, and saute until wilted. Add mushrooms, saute until juices are released. Add dill, paprika, and mix well. Add tamari, water, bring to a boil and reduce to a simmer. In a large stockpot, make roux using 2 pounds butter and flour, cook 10 minutes. Drain some water from soup and beat into roux in stockpot until smooth. IMPORTANT- you will get flour lumps if you try to skip this step! Add water-smoothed roux to kettle. Add milk and simmer until it thickens again, coating back of spoon. Turn off heat, beat in sour cream until well blended, then beat in salt and pepper.

HUNGARIAN MUSHROOM SOUP



Hungarian Mushroom Soup image

You'd think you were eating at a fine restaurant when you taste this cream soup. It's so delicious! -Sandy Vaughn, Central Point, Oregon

Provided by Taste of Home

Categories     Lunch

Time 50m

Yield 4 servings.

Number Of Ingredients 13

1 large sweet onion, chopped
1/4 cup butter, cubed
3/4 pound sliced fresh mushrooms
3 tablespoons all-purpose flour
1 tablespoon paprika
1 teaspoon dill weed
3/4 teaspoon salt
1/4 teaspoon coarsely ground pepper
1 can (14-1/2 ounces) chicken broth
1 cup 2% milk
1 tablespoon soy sauce
1/2 cup sour cream
2 teaspoons lemon juice

Steps:

  • In a large saucepan, saute onion in butter for 2 minutes. Add mushrooms; cook until mushrooms are tender, 4-5 minutes longer. , Stir in the flour, paprika, dill, salt and pepper until blended. Gradually stir in the broth, milk and soy sauce. Bring to a boil; cook and stir until thickened, about 2 minutes. Reduce heat; cover and simmer for 15 minutes., Just before serving, stir in sour cream and lemon juice (do not boil).

Nutrition Facts : Calories 275 calories, Fat 18g fat (12g saturated fat), Cholesterol 57mg cholesterol, Sodium 1249mg sodium, Carbohydrate 20g carbohydrate (10g sugars, Fiber 3g fiber), Protein 8g protein.

EASY HUNGARIAN MUSHROOM SOUP



Easy Hungarian Mushroom Soup image

This was printed in a local paper here in PDX. This is an amazing soup to serve with crusty bread on a winter day. It is also a wonderful topping for rice, pasta or meat.

Provided by GinaS

Categories     Vegetable

Time 45m

Yield 6 serving(s)

Number Of Ingredients 13

6 tablespoons butter
1 1/2 cups chupped onions
4 teaspoons Hungarian paprika
4 teaspoons dried dill
2 teaspoons pepper
2/3 cup flour
1 2/3 cups milk
2 2/3 cups water
4 cups sliced mushrooms
2 tablespoons soy sauce
2 tablespoons lemon juice
1/2 cup sour cream
3 tablespoons minced fresh parsley

Steps:

  • In large sauce pan melt butter and saute the onion until translucent.
  • Add paprika, dill, salt and pepper.
  • Whisk in flour.
  • Add milk, water, and mushrooms and bring to a near boil.
  • Reduce heat and simmer (stirring occasionally) for 30 minutes.
  • Remove from heat and stir in soy sauce, lemon juice, sour cream and parsley.
  • Serve warm.

Nutrition Facts : Calories 276.9, Fat 18.6, SaturatedFat 11.4, Cholesterol 48.5, Sodium 469.5, Carbohydrate 22.7, Fiber 2.3, Sugar 3, Protein 7.3

HUNGARIAN MUSHROOM SOUP, FROM THE MOOSEWOOD COOKBOOK



Hungarian Mushroom Soup, from the Moosewood Cookbook image

As I've said before, I LOVE mushrooms, so here is another great recipe using them. Make this with a variety of mushrooms,and hot paprika, or smoked paprika, very nice. This is from Marie on another recipe site. Mega suggested the following: "One thing I changed was to use an 8oz brick of low fat cream cheese instead of the milk and flour. " Give it a try!

Provided by Nana Lee

Categories     Vegetable

Time 45m

Yield 4 serving(s)

Number Of Ingredients 14

12 ounces mushrooms, -sliced
2 cups onions, chopped
2 tablespoons butter
3 tablespoons flour
1 cup milk
2 teaspoons dill weed
1 tablespoon Hungarian paprika
1 tablespoon tamari soy sauce
1 teaspoon salt
2 cups stock
2 teaspoons lemon juice, -fresh
1/4 cup parsley, chopped
fresh ground black pepper, -to taste
1/2 cup sour cream

Steps:

  • Saute onions in 2 Tbsp stock, salt lightly.
  • A few minutes later, add mushrooms, 1 tsp dill, 1/2 cup stock or water, soy sauce, and paprika.
  • Cover and simmer 15 minutes.
  • Melt butter in large saucepan.
  • Whisk in flour and cook, whisking, a few minutes.
  • Add milk and cook, stirring frequently, over low heat about 10 minutes - until thick.
  • Stir in mushroom mixture and remaining stock.
  • Cover and simmer 10-15 minutes.
  • Just before serving, add salt, pepper, lemon juice, sour cream, and, if desired, extra dill (1 tsp).
  • Serve garnished with parsley.

Nutrition Facts : Calories 226.9, Fat 14.3, SaturatedFat 8.5, Cholesterol 38.8, Sodium 947.2, Carbohydrate 20, Fiber 3.1, Sugar 6.5, Protein 7.6

Tips:

  • Use a variety of mushrooms for a more flavorful soup. Some good options include cremini, shiitake, and oyster mushrooms.
  • Don't overcrowd the mushrooms in the pan when sautéing them. This will prevent them from releasing their moisture and becoming soggy.
  • Season the soup to taste with salt, pepper, and paprika. You can also add a pinch of cayenne pepper for a bit of heat.
  • Serve the soup with a dollop of sour cream or yogurt and a sprinkle of chopped fresh parsley.

Conclusion:

This Hungarian mushroom soup is a delicious and hearty meal that is perfect for a cold winter day. It is easy to make and can be tailored to your own taste preferences. So next time you are looking for a comforting and flavorful soup, give this recipe a try.

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