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!
Chef Tips with Jason Hill | CookingSessions.com
Hungarian Mushroom Soup Recipe
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!
Ingredients
Method
- 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!
Made this soup and it’s delicious!! It has a great flavor and anyone I shared it with wants the recipe !
Thank you Tami! I sure appreciate you taking the time to review this and I’m so glad you enjoyed it!!
This recipe is excellent!
Thank you so much for commenting! So glad you enjoyed the recipe!