Monday, February 13, 2012

Hungarian Mushroom Soup

Hungarian Mushroom Soup recipe by Barefeet In The Kitchen

This is one of my favorite new soups I've tried lately. I've had it on my list of recipes to try for quite a while now and the other day, when I saw so many mushrooms waiting in my refrigerator, I knew it was time. I can't believe I waited so long to make this! It was fantastic.

I made this for lunch and between my three boys and myself, there wasn't a single bite left for my husband to taste later. They all asked for seconds. Next time I make this, I will be doubling the recipe. I was bummed not to have any leftovers the next day! In her original post for this recipe, Pam mentioned that the flavors were even better the following day.

Hungarian Mushroom Soup
Yield: 2-4 servings, depending on size
recipe adapted slightly from For the Love of Cooking
(printable recipe)

1 tablespoon olive oil
1 large sweet yellow onion, diced
16 ounces baby bella mushrooms, sliced
1 teaspoon dill weed
1 tablespoon smoked paprika
1 tablespoon soy sauce
2 tablespoons butter
3 tablespoons arrowroot or cornstarch
1 cup milk
2 cups chicken or vegetable stock, divided in half
2-3 teaspoons fresh lemon juice, adjust to taste
1/2 cup sour cream
kosher salt, to taste
freshly cracked pepper, to taste

Heat the oil in a large pot over medium heat. Add the onions and cook for a couple minutes. Add the mushrooms, soy sauce, dill, paprika and about 1/2 a cup of stock. Stir to combine and then cover with lid. Simmer for 15 minutes. Remove the mushroom mixture and liquid from the pot to a bowl and set aside.

Place the pot back on the stove over medium heat and melt the butter in it. Add the arrowroot and whisk until creamy. This should only take about a minute. Slowly add the milk while whisking constantly. Cook, stirring constantly, until the mixture thickens, about 5 minutes.

Add the mushroom mixture back into the pot along with the rest of the stock. Cover with the lid and simmer another 10 minutes or so. Just before serving, add the lemon juice and season with salt and pepper. Remove a small amount of broth from the pot and whisk the sour cream into it. Add this mixture back into the pot and stir to combine. Enjoy!


  1. I love mushrooms. Too bad I am the only one in my house who feels that way. Do you think the soup would freeze well Mary?

    p.s. - thanks for the tip on the greens :)

  2. There are so many wonderful flavors in this soup - yum! Ella likes mushrooms, I wonder if she would like this soup? This kind of reminds me of the beef stroganoff my mom used to make (minus the beef of course:-))...but the gravy was amazing and it had the sour cream and mushrooms. I guess that is a hungarian recipe, too. So yummy!

  3. I love the flavors in this one, sounds like the perfect winter soup, and I need some warming up this week, it's freezing!!!

  4. Looks really good Mary - I'd bookmarked it from Pam's site as well and I'm going to a mushroom farm tomorrow.

  5. Mushroom soup with a twist. Looks and sounds like a MUST try.

  6. I am craving this soup now! I made Clam Chowder this past weekend and can't wait to try this. I'm in soup mode :)

  7. I love soups and this look delicious! gloria

  8. Mushroom soup! One of my favorite ways to enjoy one of my favorite ingredients... I just love mushrooms! Thanks for this recipe :)

  9. This sounds like a great soup, full of flavor.

  10. Wow...this would be perfect with a loaf of sourdough. I'm going to wait for a cool day and make a batch. I hope you had a great start to your week. I spent mine baking and writing...a much needed day of rest. Thank you for sharing yet another delicious post!

  11. I have got to try this - I love mushrooms in any form, and I know I'd love this!!!

  12. I have recently fallen in love with mushrooms...this sounds delicious!

  13. I remember seeing that one and it does sound really satisfying.

  14. This is a delicious and unusual mushroom soup. It was just as good--maybe even better--leftover! Thanks for a great recipe! Norma