This savory Creamy Hungarian Mushroom Soup recipe will satisfy your need for delicious, rich and warming umami flavors. Cozy up to a steaming cup & enjoy!
Creamy Hungarian Mushroom Soup
It’s the time of the year for cozy sweaters, tall boots, warm fires and lots of yummy comfort food. Here is Northern California it’s been rain rain and more rain – with lots of flooding!
The earthy flavors and creamy texture of this Creamy Hungarian Mushroom soup recipe makes me want to get on my couch with a hot bowl of soup, my soft fuzzy blanket on my lap, the cat by my side and a fire in the fireplace. A perfect hygge setting, wouldn’t you say? Some of life’s simple pleasures.
The Soup…
For this soup I used cremini mushrooms. I think white button mushrooms or almost any type of mushroom like shitakes, portabellas or a combination of all would be delicious in this recipe also.
And did I mention the fresh dill? It’s such a great addition to this soup that adds such a distinct herbal freshness and pairs so well with the mushrooms and sour cream.
Grab a cup and pour up some steaming hot and Creamy Hungarian Mushroom Soup and savor each bite of this tasty soup!
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Here is the recipe:
Creamy Hungarian Mushroom Soup
Ingredients
- 4 Tbsp butter, use vegan butter if vegan
- 3/4 cup onion, diced
- 3/4 cup shallots, diced
- 1 lb mushrooms of your choice, sliced, I used cremini mushrooms
- 2 - 3 cloves garlic, minced
- 1/2 cup medium dry sherry
- 3 Tbsp all-purpose flour
- 1 Tbsp Hungarian sweet paprika
- 1 tsp smoked paprika (optional)
- 3 cups vegetable broth
- 3 Tbsp soy sauce
- 1 cup whole milk, substitute unsweetend non-dairy soy milk for vegan
- 1/2 cup sour cream, plus a little more for optional topping, substitute vegan sour cream if vegan
- 1 Tbsp fresh lemon juice
- 1 Tbsp fresh dill, minced, can substitute 1/2 tsp dried dill
- salt and pepper to taste
- 1 tsp mellow light white miso for more umami, optional
Instructions
- In a heavy bottom soup pot or Dutch oven, melt the butter over medium heat and add the onions and shallots and saute for about 3 - 4 minutes, or until softened and translucent.
- Next add the sliced mushrooms, salt and pepper
- Turn up the heat to medium-high. Cook, stirring occasionally, until the mushrooms release their juices and start to brown slightly. This should take about 10 minutes or so.
- Once the mushrooms are golden brown, turn the heat down to medium and add the minced garlic, stir and let cook for about 30 seconds and then add the 1/2 cup medium dry sherry to the pot to deglaze.
- Once almost all of the sherry has evaporated, sprinkle on the flour and paprika, stir and let cook for about 1 minute.
- Next, while stirring, add the stock or broth, the milk and the soy sauce and bring to a gentle boil, the reduce the heat and simmer for about 10 - 15 minutes, stirring occasionally
- Remove from the heat and stir in the sour cream, fresh lemon juice and fresh dill
- If using the optional miso, take a little broth out and stir in 1 tsp of mellow light white miso until it dissolves and add that back into the pot of soup
- Taste for salt and pepper and adjust as needed.
Notes
- Top each portion with a dollop of sour cream or vegan sour cream (optional)
- Top each portion with a sprinkle of fresh chopped dill (optional)
Nutrition
*Please note that the nutrition information provided is just a close estimate using an online nutrition calculator. It shouldn’t be considered a substitute for professional advice.*
Inspired by: Platings and Pairings
Craving more delicious vegetarian soups?
And More…
See all the Soup & Stew recipes on Vegelicious Kitchen!
And I’d really like to know –
Did you make this recipe?
Please let me know how this Creamy Hungarian Mushroom Soup turned out for you. A comment and a rating below would be greatly appreciated. I’d love to hear from you!
Also, I’d love it if you’d share a picture on Instagram so I can see your creation! Make sure to tag me @vegeliciouskitchen and use the hashtag #vegeliciouskitchen.
Thanks so much friends,
xo,
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