Hungarian Mushroom Soup
Way back in 2008, we visited a little restaurant called Old Wives Tale in Portland. This Hungarian Mushroom Soup recipe is inspired by that visit. Creamy, and chock-full of mushrooms, the soup gets added flavor from a few sprinkles of Hungarian paprika and a bit of sour cream. I’ve put my own spin on it, of course, complete with garlic-shallot puree and a gremolata topping. My kids are pretty picky eaters, and they absolutely loved how this turned out! I think this is way better than most cream of mushroom soup recipes, and I hope you’ll agree. If you want to learn how to make it step by step, watch my video above!
Old Wives Tale Hungarian Mushroom Soup. Looks like they put more paprika in than I do! Photo by Veronica Hill.
The kids having fun at Old Wives Tale in Portland. Photo by Veronica Hill.
Old Wives Tale in Portland, OR, is famous for its Hungarian Mushroom Soup recipe. Photo by Veronica Hill.
Hungarian Cream of Mushroom Soup
- 1 1/2 pounds button mushrooms, sliced
- 2 tablespoons butter
- 2 cups diced white onion
- 1 teaspoon garlic-shallot puree, or 1 clove minced garlic
- 1 teaspoon kosher salt
- 2-3 teaspoons dried dill weed
- 1 tablespoon Hungarian paprika
- 2 teaspoons fresh lemon juice
- 3 tablespoons all purpose flour
- 2 cups chicken broth, vegetable broth or water
- Zest from 1 lemon
- 1 small handful of Italian flat-leaf parsley
- 1 cup heavy cream or milk
- 1/4-1/2 cup sour cream
- Turn burner on medium high heat. Place soup pot on heat. Drop in butter. After it melts, stir in diced white onion. Cook down for 5 minutes until soft.
- Add garlic-shallot puree, or minced garlic. Stir well.
- Add the sliced mushrooms along with kosher salt and dried dill weed. Break the dill up with your fingers as you add it to the pot.
- Add Hungarian paprika. Stir well.
- Let mushrooms cook for 10 minutes, until they release their moisture.
- Add fresh lemon juice and all purpose flour. Stir constantly for 5 minutes, until thickened.
- Add chicken broth, vegetable broth or water. Mix well. Reduce heat to medium low. Cover and let cook 10 minutes.
- Remove zest from 1 lemon and chop a small bunch of Italian flat-leaf parsley. Mince together and set aside for the garnish.
- After 10 minutes, remove lid from the soup. Stir in heavy cream and sour cream. Season to taste with salt and fresh cracked pepper.
- Serve each bowl topped with the lemon zest/parsley mixture.
Recipe by Jason Hill / CookingSessions.com
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