In my opinion, the best mushroom soup recipe is the one from Hungarian cuisine with pieces of mushrooms and small homemade egg noodles, a real delight. Made from chestnut mushrooms that are a little more flavorful than the white ones and adding a few dried wild mushrooms we will get a really wonderful soup.
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I like to use these brown mushrooms (Agaricus bisporus) because they have a more pronounced taste of mushrooms, that’s why I also used these mushrooms in the recipe for stuffed mushrooms with cheese and bacon.
For six servings, I will use the following ingredients: 500 g of medium-sized chestnut mushrooms, one yellow onion, and one sweet red pepper; to enhance the mushroom flavour of the soup, I will add 20 g of dried wild mushrooms that I will rehydrate.
For my homemade noodles, I need one egg and about 2.5 tbsp of wheat flour, depending on the size of the egg used, I use a large egg.
Preparing the Ingredients
Preparing the ingredients does not take much time, I rinsed the mushrooms a little with cold water, removed the stem and I sliced them. It is not necessary to cut them very thin, it is good that after boiling they remain a little firm, to feel their texture when we eat the soup.
After keeping the wild mushrooms in warm water to rehydrate, we take them out of the water, and if necessary, we chop them, and we will add the water they were in the soup because it is full of flavours.
Onions and red peppers after I have peeled them from the respective peel, I will chop them finely, they should only taste like soup and not texture.
Here we have prepared the ingredients, now we can start cooking this delicious soup.
How to Make the Best Mushroom Soup Recipe?
Heat 50 ml of sunflower oil in a soup pot and sauté the chopped onion for about a minute over medium heat, stirring. The onion just needs to soften, not fry.
Add the diced pepper and half a teaspoon of salt, and sauté the vegetables for another minute, stirring occasionally.
Now add the sliced mushrooms, mix and season with two sprigs of fresh thyme that we chopped finely, a tablespoon of paprika.
I don’t sauté the mushrooms because they don’t want to dehydrate; anyway, we will pour water on them. Add two tablespoons of flour, mix and let it absorb for a minute from the liquid, the flour will have the role of thickening the soup a little.
Add a little water, about 500 ml first, to homogenize the flour, then add the remaining 2.5 l of water. Season with a tablespoon of sea salt, a teaspoon of freshly ground pepper, and two tablespoons of vegetable mix for soups and cook over medium-small heat for about 20 minutes.
Because in Hungarian cuisine, the soups are consistent and full, I will add some small homemade noodles as was done before.
How to Make the Egg Noodle For Soups?
In a bowl, break a fresh egg and I used a large one, over which I added two and a half tablespoons of wheat flour.
With a fork or a whisk, mix everything well until you get a kind of paste, not very thick but not liquid. From this batter, we will make these noodles directly in the soup pot.
More precisely, with a teaspoon, we will add small amounts of dough to the soup, which in contact with hot water, will swell a little and float to the surface.
Boil the dumplings for about five minutes on low heat; add the juice of half a lemon, a tablespoon of chopped parsley and be ready.
This is, in my opinion the best mushroom soup recipe that I can’t wait to serve; it’s so delicious.
Serve the mushroom soup hot with a little hot chilly if you like, and a tablespoon of sour cream or Greek yoghurt, which will add more flavour.
Try this soup which, in my opinion, is the best mushroom soup recipe, and if you liked it, I invite you to try other soup recipes from Hungarian cuisines, such as:
- Hungarian Green Bean Soup Recipe
- Best Healthy Cauliflower Soup Recipe
- Creamy Kohlrabi Soup Recipe
- Best Green Pea Soup Recipe
- Traditional Hungarian Goulash Recipe
- Best Cabbage Soup Recipe
Best Mushroom Soup Recipe
- 1 chopping board
- 1 Soup Pot
- 500 g chestnut mushroom
- 1 piece onion medium-size
- 20 g dried wild mushrooms porcini
- 1 piece red bell pepper
- 50 ml sunflower oil
- 2.5 tsp sea salt kosher
- 2 sprigs thyme fresh, chopped
- 2 tbsp wheat flour
- 1.5 tsp sweet paprika
- 1 tsp ground pepper frshly ground
- 2 tbsp vegetable mix from soup
- ½ piece lemon juice
- 2 tbsp parsley chopped
- 1 piece egg large
- 2.5 tbsp wheat flour
- Rinse the mushrooms a little with cold water, remove the stem and slice them. Keep the wild mushrooms in warm water to rehydrate, take them out of the water and if necessary chop them. Onion and red peppers after you have peeled them from the respective peel, chop them finely.
- Heat the sunflower oil in a soup pot and sauté the chopped onion for about a minute over medium heat, stirring. Add the diced pepper and half a teaspoon of salt, sauté the vegetables for another minute stirring occasionally.
- Add the sliced mushrooms, mix and season with fresh thyme that we chopped finely and paprika. Add two tablespoons of flour, mix and let it absorb for a minute the liquid.
- Add a little water, about 500 ml first, to homogenize the flour, then add the remaining 2.5 l of water. Season with sea salt, freshly ground pepper, vegetable mix for soups and cook over medium-small heat for about 20 minutes.
- In a bowl, break a fresh egg over which add the wheat flour. With a fork or a whisk, mix everything well until you get a kind of paste, not very thick but not liquid.
- With a teaspoon, add small amounts of dough in the soup, which in contact with hot water will swell a little and will float to the surface. Boil the dumplings for about five minutes on low heat, add the juice of half a lemon, chopped parsley and ready.
- Serve hot with a little hot chilly if you like and a tablespoon of sour cream or Greek yoghurt.