Hungarian Mushroom Soup

Overhead view of a bowl of Hungarian Mushroom Soup

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5 from 6 votes

Full bodied, luscious and flavorful Hungarian Mushroom Soup

Prep Time20

Cook Time30

Total Time50

Course: Dinner, Soup

Cuisine: Hungarian

Keyword: dinner, hungarian, mushroom, soup

Servings: servings approximately 1 and 1/2 cups each

Calories: 391kcal

Author: Tricia

Ingredients

3 tablespoons unsalted butter divided
2 tablespoons olive oil
24 ounces small fresh cremini mushrooms or baby Bellas
2 large shallots or 1 small onion
1 clove garlic large, minced
2 teaspoons fresh thyme leaves
1 tablespoon tomato paste
1 tablespoon sweet Hungarian paprika not hot, smoked or Spanish paprika
¼ cup all-purpose flour
½ teaspoon salt
1 teaspoon pepper
1 cup dry white wine
4 cups vegetable broth
½ cup heavy cream half-and-half or whole milk
1 tablespoon soy sauce
parsley for garnish

Instructions

In a large Dutch oven melt 1 tablespoon butter with 2 tablespoons olive oil over medium-high heat. Add the mushrooms and stir to coat. Distribute the mushrooms to cover the bottom of the pot. Not all mushrooms will be touching the bottom, this is okay. Cook the mushrooms undisturbed until the moisture is released. Stir to redistribute the mushrooms then continue cooking without stirring until all moisture evaporates. Continue cooking until some of the mushrooms turn a deep golden brown on bottom, about 8 to 10 minutes.
Add the remaining 2 tablespoons butter, shallots, garlic, thyme, tomato paste and paprika to the mushrooms. Cook stirring constantly until the garlic is fragrant and the shallots start to soften, about 2 minutes.
Season the mixture with salt and pepper then sprinkle the flour over the vegetables. Cook stirring constantly until the flour sticks to the bottom and turns golden brown. This fond is essential to building flavor. Slowly add the wine and deglaze the pot, scraping up any browned bits. Allow most of the wine to evaporate then add the vegetable broth. Bring the soup to a boil. Reduce the heat to medium-low to maintain a steady simmer. Cook uncovered, stirring occasionally for 15 minutes.
Remove from the heat and add the cream and soy sauce. Stir until well blended. Check the seasoning and add salt and pepper as needed. Garnish with parsley and serve.

Notes

Serve with a dollop of Greek yogurt or sour cream if desired.

Refrigerate leftovers in an airtight container for up to 4 days.

Nutritional information is calculated using an ingredient database and should be considered as an estimate. When multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

Nutrition