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
- 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
- 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!