This Hungarian Mushroom Soup recipe is inspired by a dish I enjoyed at Old Wives Tale in Portland, way back in 2008.
I’ve put my own spin on it, of course, complete with garlic-shallot puree and a gremolata topping. I think this is way better than most cream of mushroom soup recipes, and I hope you’ll agree!
Hungarian Mushroom Soup Recipe
Recipe by Jason Hill – CookingSessions.comThis Hungarian Mushroom Soup recipe is inspired by a dish I enjoyed at Old Wives Tale in Portland, way back in 2008. I've put my own spin on it, of course, complete with garlic-shallot puree and a gremolata topping. I think this is way better than most cream of mushroom soup recipes, and I hope you'll agree!
Ingredients
- 1 1/2 pounds button mushrooms sliced
- 2 tablespoons butter
- 2 cups diced white onion
- 1 teaspoon garlic-shallot puree or 1 minced clove garlic
- 1 teaspoon kosher salt
- 2-3 teaspoons dried dill or 3 teaspoons fresh dill
- 1 tablespoon Hungarian Paprika
- 2 teaspoons fresh lemon juice
- 3 tablespoons all purpose flour
- 2 cups chicken broth, mushroom stock or vegetable broth
- 1 cup heavy cream or milk
- 1/2 cup sour cream
- Fresh cracked pepper to taste
- Zest of 1 lemon for garnish
- Chopped Italian parsley for garnish
Instructions
- Heat a large stock pot over medium heat. Add 2 tablespoons butter. Melt down. Stir in 2 cups diced white onion. Cook down for about 5 minutes. After a few minutes, add 1 teaspoon garlic-shallot puree or 1 minced cloves garlic. Stir well.
- After 5 minutes, add the sliced mushrooms. Next, add 1 teaspoon kosher salt followed by 2-3 teaspoons dried dill or 3 teaspoons fresh dill. Next, add 1 tablespoon of Hungarian Paprika. Cook down 10-15 minutes. Add 2 teaspoons fresh lemon juice and 3 tablespoons all purpose flour. Cook down and stir for about 5 minutes.
- Finally, add 2 cups chicken broth, mushroom stock or vegetable broth.
- Stir, reduce heat to medium/low. Cover and cook for about 10 more minutes.
- Next, stir in 1 cup heavy cream or milk. Finally, stir in 1/2 cup sour cream and add fresh cracked pepper and more salt if needed.
- Serve with garnish of lemon zest and chopped parsley. Enjoy!
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Made this tonight for my mom who absolutely loved it! She said it was better than any mushroom soup she’d had in a restaurant. I’m not a huge fan of creamy soups, but this recipe has me reconsidering that point of view. It’s rich and calorie-dense, very satisfying on a cold autumn evening. The flavors go great together and the lemon zest gives it a nice bright flavor that mixes well with the paprika and dill. I will definitely be filing this away to make again!
Thank you, Erin! So glad you enjoyed it!!
This recipe is excellent!
Thank you so much for commenting! So glad you enjoyed the recipe!