Are you a fellow lover of all things mushrooms? I adore mushrooms! I add them to almost anything and every recipe that even remotely sounds like it might be better with mushrooms added to it. Cream of mushroom soup is one of my absolute favorites. If you are a fan of mushrooms you are going to seriously love this recipe. This Hungarian version is by far, better than any mushroom soup you have ever tried. Guaranteed!
This mushroom soup is one of those classic delectable Hungarian classic soups with a creamy tanginess that will make your mouth so very happy. Hungarians are on to something with this recipe! This is by far the very best mushroom soup you will ever enjoy.
Hungarian recipes that don’t contain sour cream are few and far between. We Hungarians love the stuff and add it to so many dishes. It adds a lovely, creamy, tang to soups, stews and sauces. But getting luscious creamy results without the sour cream curdling can sometimes be problematic. The trick is to allow the sour cream to come to room temperature and “tempering” it before adding it to the hot soup. I’ll go into more detail about “tempering” later on. Don’t worry, it’s easy, I promise.
Start by getting the sour cream out of the fridge to allow it to come to room temperature. Remember, we want to prevent any curdling or separating when we add it to the soup. Easy so far, right?
In a large heavy bottom saucepan over medium heat, melt 4 tablespoons butter.
Sauté the chopped onion and sliced mushrooms in the butter.
Sauté until the mushrooms and onion are soft, about 5-8 minutes.
As mushrooms cook down,
they will release their liquid.
Keep cooking until most
of the liquid evaporates.
Add the dill, thyme, garlic powder and paprika to the pot.
Adding and cooking the spices before adding liquid to the pot “blooms” and intensifies their flavor plus it will give the soup a beautiful rich color.
Continue to cook over medium heat for an additional 7-10 minutes, stirring the mixture often.
Add the minced garlic and cook until the garlic is fragrant, about 30 seconds.
Slowly add the chicken broth to the pot and scrape up any browned bits in the bottom of the pan.
Add the soy sauce and lemon juice.
Increase heat and bring soup to a simmer. Cook for another 5 minutes.
While soup is simmering on the stovetop, stir together the half & half with the flour in a small bowl. Or place the flour and half & half in a jar and shake well to combine. The goal is no lumps.
Add the flour mixture to the pot of soup. Cook the soup for another 5-10 minutes or until the soup thickens, stirring occasionally. Season with salt and pepper to taste.
Now it’s time for the final step, “tempering” the sour cream before adding it to the hot soup. Place the room temperature sour cream in a small bowl and spoon in about a ½ cup of the hot soup. Whisk it together until creamy. This process is called “tempering” and will prevent the sour cream from curdling when it’s added to the pot of hot soup.
Look…no curdling or separating.
Remove the soup pot from the heat. Add the sour cream mixture to the pot as you stir the soup.
Continue to stir until combined and soup is creamy and smooth.
Serve each bowl with a generous sprinkle of freshly chopped parsley. Be sure to add the parsley, it’s the coup de grâce that greatly enhances the flavor profile.
This is by far, hands down, one of my very favorite soups! The dill and lemon juice, along with the sour cream adds just a hint of tanginess to the soup and gives it a lip smacking goodness that will have you going back for seconds. Serve it with a loaf of crusty French bread slathered with soft butter to make this a warm-your-tummy winter meal that you will be making over and over again all winter long.
I love serving this delicious soup with my favorite French bread recipe. Learn how easy it is to bake up crusty artisan loaves of French bread here. Once you get the hang of it you will be baking up fresh bread all the time…really! Got butter?
It’s too bad there is no such thing as smell-o-vision! You will have the best smelling kitchen in the neighborhood when you have a pot of this delectable mushroom soup simmering on the stovetop and a loaf of bread baking in the oven. I’m not a big fan of winter, but this soup makes it just a little bit more bearable.
Hungarian Mushroom Soup
Ingredients
- 4 tbsp butter
- 1 large yellow onion, diced
- 16 oz sliced mushrooms
- 2 tsp dried dill
- 1 tsp dried thyme
- 1 tbsp sweet paprika
- ½ tsp garlic powder optional
- 1 lemon, juiced
- 2 cloves garlic, minced
- 32 oz low sodium chicken broth
- 2 tbsp low sodium soy sauce
- 3 tbsp flour
- 1 cup half & half (or whole milk)
- ½ cup sour cream, room temperature
- salt & pepper, to taste
- 2 tbsp fresh parsley, chopped
Instructions
- Set out sour cream to allow it to come to room temperature.
- In a large saucepan over medium heat, sauté the chopped onion and sliced mushrooms in butter until the mushrooms and onion are soft, about 5-8 minutes.
- Add dill, thyme, garlic powder and paprika to the pot. Continue to cook over medium heat for an additional 5-7 minutes, stirring the mixture often.
- Add the minced garlic and cook until the garlic is fragrant, about 30 seconds.
- Slowly add the chicken broth to the pot and scrape up the browned bits in the bottom of the pan.
- Add the soy sauce and lemon juice.
- Increase heat and bring the soup to a simmer. Simmer for 5 minutes.
- While the soup is simmering on the stovetop, stir together the half and half with the flour in a small bowl. Whisk until smooth and all the lumps are gone.
- Add the flour mixture to the pot of soup. Cook the soup for another 5-10 minutes or until the soup thickens, stirring occasionally.
- Add sour cream to a small bowl and spoon in about a ½ cup of the soup. Whisk it together until creamy.
- Remove soup from the heat. Add the sour cream mixture to the pot as you stir the soup. Continue to stir until combined and soup is creamy and smooth.
- Season with salt and pepper to taste.
- Serve immediately. Top each bowl with a generous sprinkle of freshly chopped parsley.
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