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- 1 lb (450g) fresh mushrooms (cremini and shiitake) - 1 medium onion - 2 cloves garlic - 3 tablespoons butter - 2 tablespoons olive oil - 1 teaspoon paprika (Hungarian sweet) - 1 teaspoon dried thyme - 1/2 teaspoon dill weed - 4 cups vegetable broth - 1 cup heavy cream or coconut cream - 2 tablespoons soy sauce or tamari - Salt and pepper - Fresh parsley for garnish To make great Hungarian Mushroom Soup, you need fresh ingredients. First, get 1 pound of mixed mushrooms. I like using cremini and shiitake mushrooms. They add deep flavor. Next, chop 1 medium onion. The onion gives the soup a nice base. You also need 2 cloves of garlic, minced. Garlic boosts the taste. Don’t forget the pantry staples. You’ll need 3 tablespoons of butter and 2 tablespoons of olive oil. This mix creates a rich flavor. For spice, grab 1 teaspoon of sweet Hungarian paprika, 1 teaspoon of dried thyme, and 1/2 teaspoon of dill weed. These spices add warmth and aroma to the soup. For the broth, use 4 cups of vegetable broth. It gives the soup depth. Add 1 cup of heavy cream or coconut cream for richness. If you prefer a vegan option, coconut cream works best. You’ll also need 2 tablespoons of soy sauce or tamari for umami. Lastly, season with salt and pepper to taste and some fresh parsley for garnish. This adds color and freshness. Gathering these ingredients will set you up for a delicious soup. {{ingredient_image_1}} Start by melting 3 tablespoons of butter and 2 tablespoons of olive oil in a large pot over medium heat. Once the mixture is hot, add 1 medium chopped onion. Sauté the onions until they are translucent, about 5 minutes. This step builds a flavor base for your soup. Next, add 2 cloves of minced garlic and 1 pound of sliced mushrooms, which should be a mix of cremini and shiitake. Stir often and cook until the mushrooms soften and release their juices, around 8-10 minutes. Now it’s time to add flavor. Sprinkle in 1 teaspoon of Hungarian sweet paprika, 1 teaspoon of dried thyme, 1/2 teaspoon of dill weed, and a pinch of salt and pepper. Stir well, letting the spices cook for about 2 minutes. This step enhances their taste before we add the liquids. Pour in 4 cups of vegetable broth and 2 tablespoons of soy sauce. Bring this mixture to a gentle simmer. Reduce the heat and let it cook for about 15-20 minutes. This allows the flavors to meld beautifully. Once your soup is simmering, grab an immersion blender. Blend about half of the soup to create a creamy texture while keeping some mushroom pieces whole. If you don’t have an immersion blender, carefully transfer half of the soup to a countertop blender. Blend until smooth and mix it back into the pot. Then, stir in 1 cup of heavy cream or coconut cream for a vegan option. Let the soup simmer for an additional 5 minutes until warmed through. This adds richness and smoothness to your dish. Adjust the seasoning if needed. To make the soup rich, choose the right mushrooms. I love using cremini and shiitake. They add a deep, earthy taste. You want that flavor to shine through. After you add cream, taste the soup. Adjust the seasoning to balance the richness. A little extra salt or pepper can make a big difference. For a creamy soup, blend half of it. Use an immersion blender for ease. This gives you a nice mix of smooth and chunky. If you don’t have one, carefully transfer half to a countertop blender. Blend it until smooth, then mix it back in. This method works well too. Hungarian Mushroom Soup pairs well with crusty bread. A nice slice of sourdough or a warm baguette adds great texture. You could also serve it with a simple salad. This helps lighten the meal. Fresh parsley on top adds color and flavor. Enjoy your bowl of soup with these tasty sides! Pro Tips Use Fresh Mushrooms: Fresh mushrooms will provide a better flavor and texture than canned or frozen ones. Opt for a mix of cremini and shiitake for a more complex taste. Adjust Creaminess: For a lighter soup, reduce the amount of cream or use a plant-based alternative like coconut cream. Adjust according to your dietary preference. Enhance Flavor with Herbs: Fresh herbs can elevate the flavor profile. Consider adding a handful of fresh thyme or dill at the end for a vibrant taste. Perfect the Consistency: Blend the soup to your desired consistency. Blending only half of the soup keeps some texture while ensuring creaminess. {{image_2}} To make a vegan version of Hungarian mushroom soup, swap the heavy cream for coconut cream. Coconut cream gives the soup a rich, creamy texture. Cashew cream works well too. Just blend soaked cashews with water until smooth. This change keeps the flavor bold and hearty without dairy. If you need a gluten-free option, use gluten-free soy sauce or tamari. These swaps keep the umami flavor intact while catering to dietary needs. Always check labels to ensure they are truly gluten-free. This small change allows everyone to enjoy this delicious soup without worry. You can add other vegetables to enhance your soup. Carrots, celery, or spinach can add extra nutrients and flavor. You might also include proteins like cooked lentils or chickpeas for a heartier dish. Experimenting with these options can create a soup that suits your taste perfectly. To store leftover Hungarian Mushroom Soup, let it cool first. Then, pour it into an airtight container. Seal it tightly to keep out air. Your soup will last in the fridge for about three to four days. When you're ready to eat, just take it out and reheat. If you want to freeze the soup, use freezer-safe containers. Leave some space at the top, as the soup will expand when frozen. It can stay fresh for up to three months in the freezer. When you want to enjoy it again, take it out and let it thaw overnight in the fridge. To reheat the soup, pour it into a pot over medium heat. Stir often to prevent sticking. You can also microwave it in a bowl. Heat in short bursts, stirring in between. Make sure it reaches a warm, even temperature. If it seems too thick, add a little water or broth to get the right consistency. If you need a substitute for mushrooms, try these options: - Zucchini - Eggplant - Cauliflower - Bell peppers - Carrots These veggies add flavor and texture to your soup. Each option brings its own taste, but they work well in this dish. Yes, you can make this soup ahead of time. Prepare the soup as usual, then let it cool. Store it in an airtight container in the fridge. Warm it up before serving. This soup tastes even better the next day! Hungarian Mushroom Soup lasts about 3 to 4 days in the fridge. Make sure to store it in a sealed container. If you see any changes in smell or color, it’s best to toss it out for safety. This blog shows you how to make a tasty Hungarian mushroom soup with fresh ingredients and simple steps. You learned about the herbs and spices that boost flavor and the right ways to store your soup. Whether you try the vegan or gluten-free versions, there are many options. Enjoy this warm dish with bread or your favorite side. Now, grab your ingredients and start cooking! You'll love the rich taste and easy process.

Savory Hungarian Mushroom Delight

A rich and creamy mushroom soup with Hungarian spices, perfect for a comforting meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Course
Cuisine Hungarian
Servings 4
Calories 250 kcal

Ingredients
  

  • 1 lb fresh mushrooms, sliced (preferably a mix of cremini and shiitake)
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 3 tablespoons butter
  • 2 tablespoons olive oil
  • 1 teaspoon paprika (preferably Hungarian sweet paprika)
  • 1 teaspoon dried thyme
  • 0.5 teaspoon dill weed
  • 4 cups vegetable broth
  • 1 cup heavy cream or coconut cream for a vegan option
  • 2 tablespoons soy sauce or tamari
  • to taste salt and pepper
  • for garnish fresh parsley, chopped

Instructions
 

  • In a large pot, melt the butter and olive oil over medium heat. Once hot, add the chopped onions and sauté until translucent, about 5 minutes.
  • Add the minced garlic and sliced mushrooms to the pot, stirring frequently. Cook until the mushrooms have softened and released their juices, about 8-10 minutes.
  • Sprinkle in the paprika, thyme, dill weed, salt, and pepper; stir to combine, letting the spices cook for about 2 minutes to enhance their flavor.
  • Pour in the vegetable broth and soy sauce. Bring to a gentle simmer, then reduce the heat and let it cook for about 15-20 minutes.
  • Once the soup is simmering, use an immersion blender to blend about half of the soup for a creamy texture while keeping some mushroom pieces whole. If you don't have an immersion blender, you can carefully transfer half of the soup to a countertop blender, blend until smooth, and mix it back into the pot.
  • Stir in the heavy cream (or coconut cream if using), and let the soup simmer for an additional 5 minutes until warmed through. Adjust seasoning if needed.
  • Serve hot, garnished with fresh parsley for a burst of color and flavor.

Notes

For a vegan option, use coconut cream instead of heavy cream.
Keyword Hungarian, mushroom soup, vegetarian