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Hungarian Mushroom Soup

Jason Hill
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If you like mushrooms, you’re going to love this creamy mushroom soup.

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!

This Hungarian Mushroom Soup recipe is creamy and delicious, flavored with paprika and fresh lemon zest.
Hungarian Mushroom Soup
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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! 
Course Soup
Cuisine American
Keyword Hungarian Mushroom Soup, mushroom recipes, Soup recipes
Servings 6
Author Jason Hill | Chef Tips

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!

Video

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