You’re probably staring at the title of this post and recipe right now wondering just what is going on here. Hopefully that wonder and intrigue leads you to make this aptly named Kinda Sorta Hungarian Mushroom Soup. Well, let us try to explain. There are plenty of folks out there familiar with cream of mushroom soup – hopefully more than just the canned stuff. There are others that beg for a perfect Hungarian mushroom soup.
Normally, we would make one and/or the other and blog it if we deemed it “blog worthy”. It just so happened that we whipped up a hybrid version and it was so good we figured why shouldn’t we share it with the world. We know you don’t like lengthy explanations so here’s the short of it… we brought the paprika to the party but we didn’t bring the dill. We used some other herbs like rosemary and thyme that we like in traditional cream of mushroom. Also, we added green peas because why the hell not? In all honesty we probably got tired of seeing them and decided to use them up!
So, we have elements of both. Trust us in this – we wouldn’t be posting this if we weren’t confident this is a bad ass soup. Ready to give it a shot? Let’s get to it.
Preparation: Kinda Sorta Hungarian Mushroom Soup
As always, grab the goods and make your life easy. Don’t be afraid to buy sliced mushrooms. They are plentiful in stores and are a time saver.
Melt the butter in a Dutch oven (affiliate link, highly recommended) or stock pot. Add the mushrooms and onions and cook for about 10 – 15 minutes, stirring occasionally, until both soften.
Add all of the ingredients up to the bay leaf (non-dairy ingredients). Simmer for about 10 minutes.
In a separate bowl or measuring cup, mix together the milk, half and half, and flour until combined. Add to pot and simmer for another 8 – 10 minutes.
Slowly stir in sour cream and lemon juice, mix thoroughly.
Ladle into bowls, garnish with parsley and add fresh ground pepper to taste. Serve immediately.
We promised you at the outset we wouldn’t lead you astray. This was blog worthy and we’re damn proud of how it turned out for us. We hope it turns out just as well for you. It’s the recipe with a funny name but then again that’s part of the story… and we’re fine with that.
If you liked that, try this…
- Bacon Mushroom Gravy
- Veal Chops in Mushroom Herb Wine Sauce
- Bacon and Mushroom Risotto
- Indian Lamb Stuffed Portabello Mushrooms
- Smoked Sausage and Poblano Chowder
- Next Level Broccoli and Cheese Soup
- Trash Can Chowder (Lentil Corn Chowder)
- Classic Beef Stew
Equipment: Hungarian Mushroom Soup
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We used our “do-everything” Lodge Enameled Cast Iron Dutch Oven. If you don’t have one of these, you should. It is worth every penny. It is so versatile and cleans up easy. Pick one up today (affiliate link).
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Kinda Sorta Hungarian Mushroom Soup
Equipment
- Dutch Oven
Ingredients
- 1/2 stick Unsalted Butter 4 tbsp.
- 1 Sweet Onion, diced
- 8 oz. Cremini Mushrooms, sliced Or "Baby Bella", can use pre-sliced for convenience
- 8 oz. Shiitake Mushrooms, sliced Can use pre-sliced for convenience
- 1 cup Green Peas Optional. Can use frozen. We thought they added a great touch of color, taste, and texture.
- 2 cups Vegetable Stock We used Better than Bouillon
- ¼ cup Dry White Wine
- ½ cup Marsala Wine
- 2 tsp. Fresh Rosemary, chopped Use fresh
- 2 tsp. Fresh Thyme, chopped or torn
- 2 tsp. Hungarian Sweet Paprika
- 2 tbsp. Soy Sauce
- 1 Bay Leaf
- 1 cup Whole Milk
- ½ cup Half and Half
- 3 tbsp. All-Purpose Flour
- ¼ cup Sour Cream
- Half Lemon, juiced
- Fresh Parsley, for garnish
- Black Pepper, to taste
Instructions
- Melt butter in a Dutch oven or stock pot. Add the mushrooms and onions and cook for about 10 – 15 minutes, stirring occasionally, until both soften.
- Add the ingredients up to the bay leaf (non-dairy ingredients). Simmer for about 10 minutes.
- In a separate bowl or measuring cup, mix together the milk, half and half, and flour until combined. Add to pot and simmer for another 8 – 10 minutes.
- Slowly stir in sour cream and lemon juice, mix thoroughly.
- Garnish with parsley and add fresh ground pepper to taste. Serve immediately.
Notes
- We tasted this before the dairy was added and the flavor was amazing. If you prefer non-dairy this could be an option.
- We added the peas because we needed to use them and they turned out to be a solid addition. Soup can be made without them if you prefer.
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