Hungarian mushroom soup is a comforting bowl of goodness that combines earthy mushrooms, fragrant herbs, and a creamy base. This hearty soup is perfect for chilly days or when you’re craving something warm and satisfying. With its delightful blend of flavors and easy preparation, you’ll find yourself making this dish over and over again. Let’s dive into the ingredients and cooking process to bring this delicious soup to your table!
Ingredients
– 1 lb fresh mushrooms, sliced
– 1 onion, chopped
– 2 cloves garlic, minced
– 4 cups vegetable broth
– 1 cup sour cream
– 2 tbsp flour
– 1 tsp paprika
– 1 tsp dried thyme
– Salt and pepper to taste
– Fresh parsley for garnish
Servings and Cooking Time
This recipe serves 4 people. Preparation time is approximately 15 minutes, and cooking time is about 30 minutes.
Nutritional Value
Per serving (1 cup):
– Calories: 210
– Protein: 6g
– Fat: 10g
– Carbohydrates: 25g
– Fiber: 3g
This nutritional information is based on a single serving.
Step-by-Step Cooking Process
1. Heat a large pot over medium heat and add a tablespoon of oil.
2. Sauté the chopped onion until translucent.
3. Add minced garlic and cook for another minute.
4. Stir in the sliced mushrooms and cook until they release their moisture.
5. Sprinkle flour over the mushroom mixture and stir well.
6. Pour in the vegetable broth and bring to a boil.
7. Add paprika, thyme, salt, and pepper, and reduce heat to simmer.
8. Let the soup simmer for about 15 minutes.
9. Stir in sour cream until fully incorporated.
10. Serve hot, garnished with fresh parsley.
Alternative Ingredients
You can substitute sour cream with Greek yogurt for a lighter option. Additionally, any variety of mushrooms, such as cremini or shiitake, can be used for different flavor profiles.
Serving and Pairings
This soup pairs beautifully with crusty bread or a fresh garden salad. A sprinkle of grated cheese on top can enhance the flavors even more.
Storage and Reheating
Store leftover soup in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm on the stove over low heat. This soup can be frozen for up to 3 months; however, the texture may change slightly upon reheating.
Cooking Mistakes
- Using stale or dried mushrooms can affect flavor.
- Overcooking the soup may cause the mushrooms to become mushy.
- Not seasoning adequately can lead to a bland soup.
- Skipping the flour can result in a thin consistency.
- Forgetting to adjust the sour cream can impact creaminess.
Helpful Tips
- Always taste and adjust seasoning before serving.
- Use a mix of mushroom types for depth of flavor.
- Blend the soup for a creamy texture, if desired.
- Serve with a dollop of sour cream for added richness.
FAQs
Can I make Hungarian mushroom soup vegan?
Yes, simply replace sour cream with a plant-based alternative and use vegetable broth.
What type of mushrooms are best for this soup?
Any fresh mushrooms will work well; however, a mix of button, cremini, and shiitake adds great flavor.
How can I thicken the soup further?
You can blend a portion of the soup or add more flour mixed with water to achieve a thicker consistency.
Is it possible to make this soup in advance?
Absolutely! This soup tastes even better the next day, making it perfect for meal prep.
What can I use instead of sour cream?
Greek yogurt or cashew cream can be excellent substitutes for sour cream in this recipe.
Conclusion
Hungarian mushroom soup is a delightful dish that warms the soul. With its rich flavors and creamy texture, it’s sure to become a favorite in your household. Enjoy this comforting soup with your loved ones, and don’t hesitate to experiment with different ingredients to make it your own!
Hungarian Mushroom Soup
Ingredients
- 1 lb fresh mushrooms sliced
- 1 onion chopped
- 2 cloves garlic minced
- 4 cups vegetable broth
- 1 cup sour cream
- 2 tbsp flour
- 1 tsp paprika
- 1 tsp dried thyme
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Heat a large pot over medium heat and add a tablespoon of oil.
- Sauté the chopped onion until translucent.
- Add minced garlic and cook for another minute.
- Stir in the sliced mushrooms and cook until they release their moisture.
- Sprinkle flour over the mushroom mixture and stir well.
- Pour in the vegetable broth and bring to a boil.
- Add paprika, thyme, salt, and pepper, and reduce heat to simmer.
- Let the soup simmer for about 15 minutes.
- Stir in sour cream until fully incorporated.
- Serve hot, garnished with fresh parsley.
