Best Hungarian Mushroom Soup Recipe

Best Mushroom Soup Recipe-Served in Bowl

Best Hungarian Mushroom Soup Recipe

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

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.

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Metrics - US Customary

Equipment

1 chopping board
1 Soup Pot

Ingredients

Soup

500 g chestnut mushroom
1 piece onion medium-size
20 g dried wild mushrooms porcini
1 piece red bell pepper
3 tbsp sunflower oil
2.5 tsp sea salt kosher
1 tsp thyme fresh, chopped
2 tbsp wheat flour
1.5 tsp sweet paprika Hungarian
1 tsp ground pepper frshly ground
2 tsp vegetable mix from soup
½ piece lemon juice
2 tbsp parsley chopped

Noodle

1 piece egg large
2.5 tbsp wheat flour

Instructions

Wipe the mushrooms with a damp cloth, remove the stems, and slice them.
After soaking the wild mushrooms in warm water to rehydrate them, we’ll remove them and chop them if necessary. Finely chop the onions and red peppers.
Heat the sunflower oil in a soup pot and sauté the chopped onion for about a minute over medium heat, stirring. Add the chopped bell pepper and half a teaspoon of salt, and sauté the vegetables for another minute, stirring occasionally.
Add the sliced chestnut and wild mushrooms and stir well to combine. Then season with paprika and finely chopped fresh thyme.
Add two tablespoons of flour, mix, and let it cook briefly in the liquid.
Pour a little water, about 500 ml first, to dissolve the flour. Then, add another 2.5 l of water. Season with one and half teaspoons of sea salt, a teaspoon of freshly ground pepper, and two teaspoons of vegetable mix for soups. Cook over medium-low heat for about 20 minutes.
In a bowl, crack a large, fresh egg and add two and a half tablespoons of wheat flour. With a fork or a whisk, mix everything well until you get a batter, not very thick but not liquid either.
Using a teaspoon, we’ll scoop small portions of the batter and drop them into the soup. Let the dumplings simmer gently for about five minutes.
Stir in the juice of half a lemon and a tablespoon of chopped parsley.
Serve the mushroom soup hot with a little hot chili on the side, if you like, and a dollop of sour cream or Greek yogurt for added flavour.

Video

Notes

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

Use a mix of mushroom types (cremini, shiitake, oyster, etc.) for greater depth of flavor. Include some dried wild mushrooms (rehydrated) for an umami boost.

Beyond paprika and thyme, experiment with a pinch of cayenne for heat, fresh or dried tarragon, or a bay leaf simmered in the broth.

Nutrition