Hungarian Mushroom Soup (Printable Version)
A hearty soup with cremini and shiitake mushrooms, smoky spices, and a creamy finish garnished with fresh parsley.
# Ingredients Required:
→ Oils and Fats
01 -
15 ml olive oil
02 -
30 g unsalted butter
→ Vegetables and Aromatics
03 -
1 large onion, chopped
04 -
2 cloves garlic, minced
05 -
454 g cremini mushrooms, sliced
06 -
227 g shiitake mushrooms, stemmed and sliced
07 -
15 g fresh parsley, chopped
→ Liquids
08 -
120 ml dry sherry
09 -
1.42 l vegetable broth (or chicken broth)
→ Spices
10 -
1 tsp dried thyme
11 -
0.5 tsp smoked paprika
12 -
0.25 tsp cayenne pepper (optional)
13 -
Salt, to taste
14 -
Freshly ground black pepper, to taste
→ Dairy
15 -
120 ml sour cream
→ Thickening Agent
16 -
16 g all-purpose flour
# Guide to Cooking:
01 -
Heat olive oil in a large pot over medium heat. Add chopped onion and cook until softened and translucent, about 5 to 7 minutes, stirring occasionally. Add minced garlic and cook for 1 minute until fragrant, stirring constantly.
02 -
Add sliced cremini and shiitake mushrooms to the pot. Stir to combine and cook, stirring occasionally, for 8 to 10 minutes until the mushrooms release moisture and begin to brown. Allow the liquid to evaporate for proper browning.
03 -
Pour in dry sherry to deglaze the pot, scraping up browned bits. Simmer for 1 to 2 minutes until most of the sherry evaporates.
04 -
Stir in the vegetable broth, dried thyme, smoked paprika, and cayenne pepper if using. Mix well.
05 -
Bring to a simmer, then reduce heat to low, cover, and simmer for 20 to 60 minutes to develop flavor.
06 -
In a separate small saucepan, melt butter over medium heat. Whisk in all-purpose flour and cook, whisking constantly, for 2 to 3 minutes until smooth and golden brown.
07 -
Slowly whisk the hot roux into the simmering soup to thicken, stirring constantly to prevent lumps.
08 -
Simmer the soup for another 10 to 15 minutes until desired consistency is reached, stirring occasionally.
09 -
Remove the soup from heat and stir in sour cream until fully incorporated and creamy.
10 -
Season with salt and freshly ground black pepper to taste. Ladle into bowls and garnish with chopped fresh parsley. Serve hot.
# Extra Suggestions:
01 -
For best flavor, allow the soup to simmer longer before adding the roux. Adjust cayenne pepper to preference for heat.