Creamy Hungarian Mushroom Soup
Happy Thursday, Soupers!
Did you know it’s « Mushroom Month? » It is and we’re kicking off the month with our very humble version of a Hungarian Mushroom Soup! For this comforting soup, we used types of mushrooms: button and cremini. If you want to pack in even more flavor, add chanterelles. While we mostly used fresh mushrooms, you can also make a perfectly delicious soup with canned mushrooms as well. Don’t forget the parsley at the end for an extra punch of flavor!
It’s sooooo creamy and good and on a cloudy, coolish day, like today, dang it’s perfect! We’re about it have it with a nice crusty, bread!
That’s it! We promise! Enjoy and let us know how it turns out!
Ingredients
2 cups of chopped mushrooms (button and cremini)
1 shallot chopped
1 leek chopped
1 clove of garlic
1 green onion chopped
4 cups of vegetable broth
1 splash of balsamic vinegar
1 splash of lemon juice
1 splash of soy sauce (fish sauce works too)
1 cup of milk
2 tbs of flour
2 tbs of cream
¼ tsp of spicy paprika
Salt and pepper to taste
Carolyn Moncel
Carolyn Davenport-Moncel is a digital media and communication consultant, author, mother, contrarian, book, music and reformed veggie lover and Founder and Souper-in-Chief at Simply Souperlicious, a platform devoted to helping fans "fall back in love with veggies" -- one local, seasonal, soup recipe at a time. Follow her veggie and soup journey on social media @simplysouperlicious.
- Prep 10min
- Cook20min
- Meal Time Lunch
- Serves 4
Instructions
- Sautee the shallots, green onions, garlic and leeks in a heavy-bottom pot in butter until soft.
- Add in the chopped mushrooms (used as many different varieties of mushrooms as you want). Fresh is nice but canned ones will work too!
- Season with salt, pepper, dill, thyme, paprika.
- Add broth and cook for about 20 minutes on medium heat.
- Combine the milk and flour together, whisk until smooth and then add to the broth. Stir gentle and cook until thickened.
- Cook on low for another 5 to 7 minutes. Stir in a sour cream and lemon juice.
- Garnish with lots of parsley and serve.
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