Hungarian Mushroom Soup Recipe 485
SOUL-WARMING HUNGARIAN MUSHROOM SOUP
A hearty and comforting Hungarian Mushroom soup that's sure to fill you right up. A dollop of sour cream is what takes this soup over the top. Loaded with all the warm and cozy vibes!
Provided by Marzia
Categories Comfort Foods
Time 40m
Number Of Ingredients 13
Steps:
- SAUTE: In a dutch oven or soup pot, saute the onions and mushrooms in the butter over medium heat for 5 minutes. Then, season with dill, thyme, and paprika and allow the mushrooms and onions to continue cooking for an additional 7-10 minutes, stirring often. Sprinkle the grated garlic and mushroom powder 30 seconds before the mushrooms are done.
- WHISK: Then, slowly pour in the chicken stock, soy sauce, and lemon juice and scrape the bottom of the pot to loosen anything that might be stuck on. Allow the soup to gain a simmer and then let cook and reduce for 5 minutes. While the soup is reducing, whisk together the milk and flour in a small bowl until smooth (you can also just shake it all in a mason jar.) Then pour the mixture into the soup and continue to cook the soup for 8-10 minutes, or until the soup thickens, stirring as required.
- FINISH: Remove the soup from heat. Stir the soup while you add in the sour cream slowly and allow for it to mix. Sprinkle with parsley to finish and serve warm with grilled bread rubbed with a clove of cut garlic!
HUNGARIAN MUSHROOM SOUP
I got this from Allrecipes & it was submitted by Cathy T. It is by far the best mushroom soup I have EVER had. Quick, simple but so full of flavor & filling!
Provided by Verelucky
Categories Vegetable
Time 50m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Melt the butter in a large pot over med heat. Saute the onions in the butter for 5 minutes. Add the mushroom and saute for 5 more minutes. Stir in the dill, paprika, soy sauce and chicken broth. Reduce heat to low, cover and simmer for 15 minutes.
- In a separate small bowl, whisk the milk and flour together. Pour this into the soup and stir well to blend. Cover and simmer 15 more minutes, stirring occasionally.
- Finally, stir in the salt, pepper, lemon juice, parsley and sour cream. Mix together and allow to heat through over low heat, about 3 to 5 minutes. Do not boil. Serve immediately. Even better the next day!
Nutrition Facts : Calories 202.7, Fat 13.9, SaturatedFat 8.2, Cholesterol 36, Sodium 849.2, Carbohydrate 14.3, Fiber 2.3, Sugar 4.9, Protein 7.4
GENEVA'S ULTIMATE HUNGARIAN MUSHROOM SOUP
A warm, filling soup that is a wonderful cool weather lunch or dinner and is especially great with a side of multi-grain bread! I load up on thickly cut mushrooms and use traditional Hungarian Sweet Paprika. Um! Definitely use the tomato and pepper. It gives it a totally different flavor. You may serve immediately or refrigerate and reheat. I find that the soup just as good if not better the next day. Use a ripe tomato. Also, if you can't find a Hungarian wax pepper, try another mild chile pepper and just use a smaller piece.
Provided by Genevajones
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 50m
Yield 6
Number Of Ingredients 14
Steps:
- Melt the butter in a large pot over medium heat. Cook and stir the onions in the butter until fragrant, about 5 minutes. Add the mushrooms and continue cooking until the mushrooms are tender, about 5 minutes more. Stir the dill, paprika, soy sauce, and chicken broth into the mushroom mixture; reduce heat to low, cover, and simmer 15 minutes.
- Whisk the milk and flour together in a small bowl. Stir the mixture into the soup. Add the tomato and Hungarian wax pepper. Return cover to the pot and simmer another 15 minutes, stirring occasionally. Season with salt and pepper. Mix the sour cream into the soup and continue cooking and stirring until the soup has thickened, 5 to 10 minutes more. Remove the Hungarian wax pepper and tomato and discard before serving the soup.
Nutrition Facts : Calories 143.8 calories, Carbohydrate 16.2 g, Cholesterol 18.9 mg, Fat 7 g, Fiber 2.8 g, Protein 7 g, SaturatedFat 4.1 g, Sodium 573.1 mg, Sugar 6.7 g
HUNGARIAN MUSHROOM SOUP
My family loves soup and this is one of their favorites. It has lots of flavor and is fairly quick to make. It's primarily a mushroom soup but derives a lot of its flavor from other ingredients.
Provided by HAMM
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 50m
Yield 6
Number Of Ingredients 14
Steps:
- Melt the butter in a large pot over medium heat. Saute the onions in the butter for 5 minutes. Add the mushrooms and saute for 5 more minutes. Stir in the dill, paprika, soy sauce and broth. Reduce heat to low, cover, and simmer for 15 minutes.
- In a separate small bowl, whisk the milk and flour together. Pour this into the soup and stir well to blend. Cover and simmer for 15 more minutes, stirring occasionally.
- Finally, stir in the salt, ground black pepper, lemon juice, parsley and sour cream. Mix together and allow to heat through over low heat, about 3 to 5 minutes. Do not boil. Serve immediately.
Nutrition Facts : Calories 201.1 calories, Carbohydrate 14.8 g, Cholesterol 32 mg, Fat 13.5 g, Fiber 2.4 g, Protein 7.5 g, SaturatedFat 8.1 g, Sodium 828.7 mg, Sugar 5.9 g
HUNGARIAN MUSHROOM SOUP
Provided by Eva Kosmas Flores
Number Of Ingredients 18
Steps:
- Heat the oil in a large frying pan over medium heat Add the onion and sauté until softened and transparent, about 5 minutes, stirring frequently. Add the mushrooms and stir to combine. Continue cooking until the mushrooms have softened and released their moisture, about 8 to 10 minutes, stirring every 2 to 3 minutes.
- Add 1 cup of the vegetable stock, paprika, dried dill, black pepper, thyme, marjoram, and soy sauce. Cook over medium low heat for about 15 minutes, stirring every 5 minutes. Remove from heat and set aside.
- Melt the butter in a large saucepan over medium low heat, then whisk in the flour, 1 tablespoon at a time, and continue whisking while the mixture cooks for another 3 minutes. Gradually add the milk and continue cooking over medium-low heat for a few minutes until the mixture thickens, stirring once every minute or so.
- Empty the mushroom mixture into the milk mixture and stir to combine. Stir in the remaining 3 cups of vegetable stock and the lemon juice. Cover and simmer over low heat for 5 minutes, stirring twice.
- Remove from heat and watch the mixture until it stops boiling. When the boiling ceases, stir in the sour cream, salt, and fresh dill. Serve hot.
Nutrition Facts : Calories 352 kcal, Carbohydrate 25 g, Protein 8 g, Fat 25 g, SaturatedFat 10 g, Cholesterol 43 mg, Sodium 1818 mg, Fiber 4 g, Sugar 11 g, ServingSize 1 serving
HUNGARIAN MUSHROOM SOUP
Nothing helps beat the cool temps quite like a big bowl of soup. Hungarian mushroom soup is earthy, yet bright. It's made with chicken stock, but thickened with milk and sour cream. Fresh herbs and lemon juice add additional brightness and acidity. Serve with a large piece of crusty bread!
Provided by Ari Laing
Time 45m
Number Of Ingredients 17
Steps:
- Cook the veggies. Begin by melting butter in a large soup pot or dutch oven. Add thinly sliced onion, then sweat until translucent, ab out 5-7 minutes. Increase the heat, add mushrooms, then sauté until they turn golden brown, another 3-4 minutes.
- Add herbs and spices. Add paprika and dill, then stir until fragrant.
- Add the liquid. Pour in chicken stock, milk, white wine, and soy sauce. Stir in the flour to thicken, then cook over a simmer for 10-15 minutes.
- Season and serve. Season with salt and pepper, then add lemon juice and sour cream. Stir to combine and melt the sour cream, then serve immediately.
Nutrition Facts : Calories 220 kcal, Carbohydrate 14 g, Protein 8 g, Fat 14 g, SaturatedFat 8 g, Cholesterol 37 mg, Sodium 684 mg, Fiber 2 g, Sugar 7 g, ServingSize 1 serving
HUNGARIAN MUSHROOM SOUP
Provided by Food Network
Categories main-dish
Time 45m
Yield 12 to 14 servings
Number Of Ingredients 13
Steps:
- Melt 1 pound of butter. Add onion, and saute until wilted. Add mushrooms, saute until juices are released. Add dill, paprika, and mix well. Add tamari, water, bring to a boil and reduce to a simmer. In a large stockpot, make roux using 2 pounds butter and flour, cook 10 minutes. Drain some water from soup and beat into roux in stockpot until smooth. IMPORTANT- you will get flour lumps if you try to skip this step! Add water-smoothed roux to kettle. Add milk and simmer until it thickens again, coating back of spoon. Turn off heat, beat in sour cream until well blended, then beat in salt and pepper.
HUNGARIAN MUSHROOM SOUP
A Hungarian style mushroom soup seasoned with paprika, dill and sour cream.
Time 45m
Yield 4
Number Of Ingredients 12
Steps:
- Melt the butter in a large sauce pan over medium heat, add the onions and mushrooms and cook until the mushrooms have released their liquids and it has evaporated, about 10-15 minutes.
- Mix in the flour and paprika and let it cook for 2-3 minutes.
- Add the broth, dill, soy sauce, bring to a boil, reduce the heat and simmer for 10 minutes
- Season with salt, pepper mix in the sour cream, lemon juice and dill and remove from heat.
More about "hungarian mushroom soup recipe 485"
MODERN HUNGARIAN MUSHROOM SOUP (GF ... - ZESTFUL KITCHEN
From zestfulkitchen.com
5/5 (14)Calories 347 per servingCategory Main Dish
- Heat oil in a large pot or Dutch oven over medium. Add mushrooms and onions and cook, stirring occasionally, until onions are translucent and mushrooms have shrunk in size by half, 15 minutes.
- Add butter to now empty pot and let melt over medium heat. Whisk in flour, paprika, dill, salt, and pepper and cook, whisking constantly, 1 minute. Deglaze pan with wine, whisking, until evaporated.
- Whisk broth in by increments, allowing flour mixture to adequately dissolve into broth before adding more. Stir in soy sauce and reserved mushroom mixture. Bring soup to a simmer and cook until liquid has reduced by half, about 5 minutes.
HUNGARIAN MUSHROOM SOUP RECIPE - RECIPEZAZZ.COM
From recipezazz.com
5/5 (8)Calories 282 per servingServings 5
HUNGARIAN MUSHROOM SOUP | THE MODERN PROPER
From themodernproper.com
Ratings 74Total Time 35 minsCuisine HungaryCalories 306 per serving
TO-DIE-FOR RUSTIC HUNGARIAN MUSHROOM SOUP | MONTANA …
From montanahappy.com
4.5/5 (388)Category RecipesCuisine SoupTotal Time 45 mins
- Melt the butter in a large pot over medium heat. Add the onions and saute for 5 minutes. Put in the mushrooms and saute for 5 more minutes. Stir in the dill, paprika, soy sauce (or liquid aminos) and broth. Reduce heat to low. Cover and simmer for 15 minutes.
- Whisk the milk and flour together in a separate bowl. Pour into the soup and stir well. Cover and simmer for 15 more minutes, stir occasionally.
- Finally, stir in the ground black pepper, lemon juice and sour cream or Greek yogurt. Mix together and allow to heat over low heat, about 5 minutes. Do not boil. Add fresh parsley to the top for garnish and serve with crusty warm bread.
AMAZING HUNGARIAN MUSHROOM SOUP - SUNDAY SUPPER …
From sundaysuppermovement.com
4.4/5 (43)Total Time 20 minsCategory SoupCalories 192 per serving
- Melt 2 tablespoons butter in a large pan and fry 1 finely chopped small white onion until soft. Add 1 pound sliced mushrooms or canned mushrooms and stir fry for another 2 minutes.When the mushrooms soften, sprinkle with 3 tablespoons flour and 2 1/2 teaspoons paprika. Mix well until fully combined.
- Add 1/2 cup white wine. Scrape up any browned bits from the bottom of the pan and stir. Once the wine reduces by half, gradually add 1 1/4 cups vegetable stock, 1 cup 2% milk, and 3 tablespoons light soy sauce. Continue to stir until the soup starts to boil and thicken.
- Once the soup boils and thickens, take it off the heat and allow it to cool slightly. Add 3 tablespoons sour cream and stir in well. Add 3 teaspoons dried dill and juice from 1/2 a lemon. Season to taste with salt and pepper, add extra dollops of sour cream and about 1 1/2 tablespoons chopped parsley, and enjoy!
HUNGARIAN MUSHROOM SOUP - MUSHROOM BISQUE - …
From soupaddict.com
4.9/5 (9)Total Time 55 minsCategory SoupCalories 265 per serving
- In a small sauce pot, heat the beef broth on high, just until bubbles start to form on the bottom of the pot. Remove from heat and add the dried mushrooms. Stir, so they're completely submerged in the liquid. Soak for 20 minutes minimum. Pour mushrooms and soaking liquid into a blender and puree until smooth (a bullet blender does a great job here; if you have no blender, remove the mushrooms from the liquid, chop very finely, then remix with the soaking liquid). Set aside.
- Heat butter in a small sauce pot over medium until melted. Stir in the flour to form a paste and cook until the roux begins to darken just slightly. Pour 1/4 cup of the milk into the pot and stir to thoroughly incorporate, then add the remaining milk and soy sauce; stir. The roux should be loose, neither pasty nor thin like milk. If necessary, add chicken broth by the tablespoon until the proper consistency is reached. Set aside.
- Heat the olive oil in a 4-5 quart Dutch oven or soup pot until shimmering. Add the mushrooms, stir, and cover. Cook until the mushrooms have given off their liquids and have reduced and darkened significantly, about 10-12 minutes. Remove the cover, season with a big pinch of salt, and cook 5 minutes more uncovered to reduce the amount of liquid in the pot. There will still be extra liquid in the pot; that's okay.
HUNGARIAN MUSHROOM SOUP · ERIN BRIGHTON
From campbrighton.com
3.5/5 (2)Category DinnerCuisine Gluten-Free, SoupCalories 125 per serving
- Add mushrooms, salt, dill, and paprika. Stir and cover. Cook for about 15 minutes. Stir occasionally. Add lemon juice.
- Gradually add 1 tablespoon of flour at a time. Stir constantly. Cook another five minutes over medium-low heat.
HUNGARIAN MUSHROOM SOUP WITH CHICKEN - SEASONS AND SUPPERS
From seasonsandsuppers.ca
5/5 (1)Total Time 30 minsCategory SoupCalories 344 per serving
- If starting with an uncooked chicken breast: In a large soup pot, heat a bit of cooking oil over medium heat, add diced chicken and cook, stirring, until just cooked through. Remove to a bowl and set aside.
- Heat a bit more oil in pan. Add diced onion and cook over medium heat, stirring, just until softened. Add mushrooms and a pinch of salt. Cook, stirring regularly, until mushrooms are softened. Add chicken broth, paprika and dill. Add cooked chicken back to the pot. Bring to a boil, then reduce heat to medium-low and allow to simmer for about 10 minutes to allow the flavours to develop. Taste soup and season with salt and pepper, as needed. Stir in chopped parsley.
- In a small bowl, stir together the cream and cornstarch. Add about 1/2 the mixture to the soup and cook, stirring, for 1 minute to thicken. Add more of the cream mixture to the soup as needed, until soup is thickened to your liking.
- Spoon soup into serving bowls. Top with a dollop of sour cream and additional chopped fresh parsley.
CREAMY HUNGARIAN MUSHROOM SOUP RECIPE | EATINGWELL
From eatingwell.com
5/5 (28)Total Time 45 minsCategory Healthy Soup RecipesCalories 233 per serving
- Heat oil in a Dutch oven over medium-high heat. Add mushrooms and onion and cook, stirring occasionally, until most of the liquid evaporates, 10 to 15 minutes.
- Reduce heat to medium and cook, stirring frequently, until the mushrooms are very soft, about 3 minutes more. Add flour, paprika and dill and cook, stirring, for 15 seconds. Add broth, milk and potatoes; cover and bring to a simmer. Reduce heat to maintain a lively simmer and cook, uncovered, until the potatoes are tender, about 5 minutes. Remove from the heat and stir in sour cream and salt.
HUNGARIAN MUSHROOM SOUP - BAREFEET IN THE KITCHEN
From barefeetinthekitchen.com
Reviews 16Estimated Reading Time 5 minsServings 2-4
- Heat the oil in a large pot over medium heat. Add the onions and cook for a couple minutes. Add the mushrooms, soy sauce, dill, paprika and about 1/2 a cup of stock. Stir to combine and then cover with lid. Simmer for 15 minutes. Remove the mushroom mixture and liquid from the pot to a bowl and set aside.
- Place the pot back on the stove over medium heat and melt the butter in it. Add the arrowroot and whisk until creamy. This should only take about a minute. Slowly add the milk while whisking constantly. Cook, stirring constantly, until the mixture thickens, about 5 minutes.
- Add the mushroom mixture back into the pot along with the rest of the stock. Cover with the lid and simmer another 10 minutes or so. Just before serving, add the lemon juice and season with salt and pepper. Remove a small amount of broth from the pot and whisk the sour cream into it. Add this mixture back into the pot and stir to combine. Enjoy!
HUNGARIAN BEEF & MUSHROOM SOUP | THE MESSY BAKER
From themessybaker.com
Reviews 2Total Time 45 minsEstimated Reading Time 3 mins
HUNGARIAN MUSHROOM SOUP - COOKING CIRCLE
From cookingcircle.com
Servings 6Total Time 15 minsCategory 30 Mins or Less
10 MOST POPULAR HUNGARIAN SOUPS - TASTEATLAS
From tasteatlas.com
Estimated Reading Time 5 mins
HUNGARIAN MUSHROOM SOUP RECIPE | SPARKRECIPES
From recipes.sparkpeople.com
5/5 (1)Calories 209 per servingServings 16
HUNGARIAN BEEF AND MUSHROOM SOUP - MUSHROOMS CANADA
From mushrooms.ca
HUNGARIAN MUSHROOM SOUP | TRUECANADIAN.CA
From truecanadian.ca
10 BEST HUNGARIAN PAPRIKA SOUP RECIPES | YUMMLY
From yummly.com
HUNGARIAN MUSHROOM SOUP - YOUTUBE
From youtube.com
GOLDEN HUNGARIAN MUSHROOM SOUP - ERREN'S KITCHEN
From errenskitchen.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love