Hungarian Mushroom Soup – Barefeet within the Kitchen

Hungarian Mushroom Soup is a calmly creamy, wealthy soup, stuffed with earthy mushroom taste that’s brightened by a squeeze of lemon juice added on the finish of cooking.

That is certainly one of my favourite soups – and I simply don’t make it typically sufficient! It is a bowl of soup merely preferrred for a cold day.

Oh. My. Phrase. How did I overlook simply how wonderful this soup is?? I’ll admit that with over 1800 recipes on this web site, it may be a bit of tough at instances to recollect precisely what I’ve made and when, however wow. Simply wow. I remembered having fun with the soup, however this has blown my thoughts another time.

I remade it some time again to shoot some new images and I couldn’t cease consuming it. I had a giant bowl for lunch after which had one other bowl for dinner after I shared it with my household.

I have already got it on our meal plan once more. This one goes to be within the common rotation for some time. If you happen to’re a mushroom lover, this soup must be in your must-make-as-soon-as-possible checklist.

Our good friend Joe was a Hungarian American and he was a present in my household’s life for over 15 years. He handed away 5 years in the past, just a few months earlier than we moved to Ohio. We have been fortunate sufficient to dwell throughout the road from him in Phoenix for just a few years and I at all times tried to ask him over for dinner after I was making an attempt a brand new Hungarian recipe.

Joe’s mother and father fled from Hungary when he and his brother have been just some years previous. The most important praise I’ve ever acquired on my recipes was when he would grin and go his plate for seconds after telling me that the dish tasted precisely the way in which his mom used to make it.

Hungarian Mushroom Soup

I can’t imagine I waited so lengthy to make this soup! It’s implausible. Different mushroom soups I’ve tried have been watery and missing in taste, regardless that I really like mushrooms!

Not the case with this one. It’s calmly creamy, wealthy and stuffed with savory taste brightened by a squeeze of lemon juice added on the finish of cooking. The recent dill brings out the easiest of the mushroom style and I couldn’t get sufficient of that broth.

I made a giant pot of this soup for lunch and between my three boys and myself, there wasn’t a single chunk left for my husband to style later.

All of them requested for seconds. I used to be bummed to not have any leftovers the subsequent day. Lesson discovered: ever since then, I double the recipe after I make this soup.

Since I first posted this recipe, I’ve made it a number of extra instances; we proceed to like each batch of it simply as a lot as the primary. Bonus–the leftovers style even higher the subsequent day! 

I’ve made this soup numerous instances over time and I’ve additionally discovered to double the mushrooms. (The recipe beneath is already doubled. If you happen to favor extra broth and fewer mushrooms, the unique recipe calls for less than 16 ounces of mushrooms.)

Apart from that, I haven’t tweaked this recipe all that a lot from the unique. My whole household loves it – even the child who isn’t an enormous fan of mushrooms.

Hungarian Mushroom Soup Recipe

Begin by heating olive oil in a big pot over medium warmth. Add onions and prepare dinner for a few minutes. Add the mushrooms, soy sauce, dill, paprika, and about half a cup of inventory.

Stir to mix after which cowl with lid. Simmer for quarter-hour. Take away the mushroom combination and liquid from the pot to a bowl and put aside.

Place the pot again on the range over medium warmth and soften butter in it. Add arrowroot starch and whisk till creamy. This could solely take a few minute. Slowly add the milk whereas whisking continuously.

Cook dinner, stirring continuously, till the combination thickens, about 5 minutes.

Add the mushroom combination again into the pot together with the remainder of the inventory. Cowl with the lid and simmer for one more 10 minutes or so.

Simply earlier than serving, add the lemon juice and season with salt and pepper. Take away a small quantity of broth from the pot and whisk the bitter cream into it. Add this combination again into the pot and stir to mix.

This recipe makes sufficient soup for 4 hungry individuals as a full meal or for 8 individuals served with a facet of crusty bread and a lightweight salad.

Searching for extra mushroom recipes? These Rosemary Mushrooms may be simply your fashion, too.

Leftovers of this soup will maintain fantastically within the fridge for 3 or 4 days. In reality, this soup makes a wonderful make-ahead meal as a result of it tastes even higher after the flavors have an opportunity to mingle.

You may also freeze this soup in freezer-safe baggage or hermetic containers. Let thaw within the fridge or at room temperature earlier than reheating on the range or within the microwave. If you happen to take pleasure in mushrooms, you’re going to like this meal!

Hungarian Recipes

Because of our good friend Joe and my sister’s mother-in-law Jenny, Hungarian and Polish recipes have grow to be a few of our household’s favorites over time. If you happen to’re within the temper for a full Jap European feast, serve this soup as an appetizer for a meal of Layered Cabbage Rolls.

By no means one to be deterred from my favourite meals by lack of time to prepare dinner, I additionally love this fast and straightforward tackle cabbage rolls, Unstuffed Cabbage Rolls.

Three easy elements mix to create Polish Kapusta. If you’re a fan of crock-pot cooking, this is a superb meal to start out within the morning after which overlook about all day. And whereas it could be a bit of extra Polish than Hungarian, you may also like this 20 Minute Kielbasa Cabbage Potato Skillet.

Have you learnt easy methods to make Pierogi? Buttery, crisp Pierogies stuffed with potatoes, cheese, and sauerkraut are a vacation favourite from the very first chunk for everybody who tries them.

initially revealed 2/13/12 – recipe notes and images up to date 3/6/24

recipe gently tailored from and with because of The Moosewood Cookbook by way of For The Love Of Cooking