In my opinion, the best mushroom soup recipe is the one from the Hungarian cuisine with pieces of mushrooms and small homemade egg noodle, 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.

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.

Best Mushroom Soup Recipe-Served in Bow

Ingredients

For six servings I will use the following ingredients: 500 g medium-sized chestnut mushrooms, one yellow onion, one sweet red pepper and to enhance the mushroom flavour of the soup I will add 20 g of dried wild mushrooms that I will rehydrate.

Best Mushroom Soup Recipe-Ingredients

From 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.

Best Mushroom Soup Recipe-One Egg and Wheat Flour

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.

Best Mushroom Soup Recipe-Slicing the Mushrooms

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.

Best Mushroom Soup Recipe-Soaked Wild Mushrooms

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.

Best Mushroom Soup Recipe-Chopped Onions
Best Mushroom Soup Recipe-Chopped Red Bell Pepper

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.

Best Mushroom Soup Recipe-Frying Chopped Onions in the Pot

Add the diced pepper and half a teaspoon of salt, sauté the vegetables for another minute stirring occasionally.

Best Mushroom Soup Recipe-Frying Chopped Onions and Bell Pepper in the Pot

Now add the sliced mushrooms, mix and season with two sprigs of fresh thyme that we chopped finely, a tablespoon of paprika.

Best Mushroom Soup Recipe-Frying Sliced Mushrooms, Chopped Onions and Bell Pepper in the Pot

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.

Best Mushroom Soup Recipe-Flour on the Frying Vegetables in the Pot

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, two tablespoons of vegetable mix for soups and cook over medium-small heat for about 20 minutes.

Best Mushroom Soup Recipe-Boiling Mushroom Soup

Because in the Hungarian cuisine the soups are quite consistent and full, I will add, as was done before, some small homemade noodles.

How to Make the Egg Noodle For Soups?

In a bowl, break a fresh egg, I used a large one, over which I added two and a half tablespoons of wheat flour.

Best Mushroom Soup Recipe-One Egg and Wheat Flour in the Bowl

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.

Best Mushroom Soup Recipe-Egg and Flour Batter

More precisely with a teaspoon, we will add small amounts of dough in the soup, which in contact with hot water will swell a little and will float to the surface.

Best Mushroom Soup Recipe-Pouring Batter in the Soup

Boil the dumplings for about five minutes on low heat, add the juice of half a lemon, a tablespoon of chopped parsley and ready.

Best Mushroom Soup Recipe-Ready to Serve

This is in my opinion the best mushroom soup recipe that I can’t wait to serve, it’s so delicious.

Serving

Serve hot with a little hot chilly if you like and a tablespoon of sour cream or Greek yoghurt, which will add more flavour.

Best Mushroom Soup Recipe-Served in Bow

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 cuisine such as:

Best Mushroom Soup Recipe-Served in Bow

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Best Mushroom Soup Recipe-Served in Bow

Best Mushroom Soup Recipe

Course: Dinner, Soup
Cuisine: Hungarian, Transylvanian
Diet: Low Fat, Vegetarian
Keyword: best mushroom soup, best mushroom soup recipe, mushroom soup, mushroom soup recipe
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 6 portions
Calories: 153kcal
Author: Timea
In my opinion, the best mushroom soup recipe is the one from the Hungarian cuisine with pieces of mushrooms and small homemade egg noodle, a real delight.
Print Recipe

Equipment

  • Soup Pot

Ingredients

Soup

  • 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
  • 1/2 piece lemon juice
  • 2 tbsp parsley chopped

Noodle

  • 1 piece egg large
  • 2.5 tbsp wheat flour

Instructions

  • 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.

Notes

You can leave the soup as it is, without making dumplings, it will be delicious anyway.

Nutrition

Calories: 153kcal | Carbohydrates: 15g | Protein: 5g | Fat: 9g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 27mg | Sodium: 990mg | Potassium: 548mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1288IU | Vitamin C: 31mg | Calcium: 34mg | Iron: 1mg