Authentic Hungarian Mushroom Soup with Homemade Nokedli

Course: Dinner, Soups

Cuisine: Hungarian

Diet: Kosher, Low Fat

Keyword: best mushroom soup, best mushroom soup recipe, Hungarian mushroom soup, Hungarian mushroom soup recipe, mushroom soup, mushroom soup recipe

Prep Time: 15

Cook Time: 30

Total Time: 45

Servings: portions

Calories: 138kcal

Author: Timea

An authentic Hungarian mushroom soup featuring chestnut and dried porcini mushrooms simmered in a warm paprika broth and served with easy homemade nokedli (egg dumplings). Rich, flavorful, and comforting without heavy cream!

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Metrics - US Customary

Equipment

1 chopping board & knife
1 large soup pot or Dutch Oven
1 Small Mixing Bowl & Whisk/Fork
1 Fine-mesh sieve for porcini liquid

Ingredients

For the Soup Base

500 g chestnut mushroom sliced thick
20 g dried wild mushrooms porcini
1 piece onion medium-size, finely chopped
1 piece red bell pepper finely chopped
3 tablespoon sunflower oil 50 ml
1.5 teaspoon sweet paprika Hungarian
1 teaspoon thyme fresh, chopped
2 tablespoon wheat flour
1.5 teaspoon sea salt kosher, adjust to taste
1 teaspoon ground pepper freshly ground
2 teaspoon vegetable mix from soup, seasoning
½ piece lemon juice freshly juiced
2 tablespoon parsley finely chopped

For the Nokedli Dumplings

1 piece egg large
2.5 tablespoon wheat flour

Instructions

Prep Mushrooms & Vegetables: Soak the dried porcini mushrooms in warm water for 15 minutes. Drain and strain the soaking liquid through a fine sieve (save for the broth). Chop porcini finely and slice chestnut mushrooms into thick pieces. Finely chop onion and red bell pepper.
Sauté Aromatic Base: Heat 3 tablespoon sunflower oil in a large soup pot over medium heat. Sauté the chopped onion for 1 minute until soft. Add red bell pepper and ½ teaspoon salt; cook for another minute.
Add Mushrooms & Paprika: Stir in chestnut mushrooms, chopped porcini, sweet Hungarian paprika, and fresh thyme. Mix well to coat.
Build the Broth: Sprinkle 2 tablespoon flour over the vegetables and stir continuously for 1 minute. Slowly pour in 500 ml water (including strained porcini soaking liquid) while stirring to dissolve flour smoothly. Pour in remaining 2.5 L water, 1.5 teaspoon salt, 1 teaspoon black pepper, and 2 teaspoon vegetable mix. Bring to a gentle simmer for 20 minutes over medium-low heat.
Make & Cook Nokedli: In a small bowl, whisk 1 egg and 2.5 tablespoon wheat flour into a smooth batter. Drop small teaspoonfuls of batter straight into the simmering soup. Simmer gently for 5 minutes until light dumplings float to the top.
Finish & Serve: Turn off heat. Stir in fresh lemon juice and chopped parsley. Ladle hot into bowls and serve with sour cream and crusty bread.

Video

Notes

• Sour Cream: Serve sour cream fresh at the table or when reheating individual bowls. Avoid freezing soup containing sour cream, as the dairy will curdle and separate.
• Nokedli Texture: For best results with leftovers, store cooked dumplings in a separate container in the fridge so they don't absorb broth and soften. Alternatively, whip up a quick fresh batch of nokedli when reheating.

Nutrition