Hungarian Mushroom Soup: A Creamy, Savory Delight for Cozy Meals
This Hungarian Mushroom Soup is a rich, comforting dish that combines earthy cremini and shiitake mushrooms with savory herbs, white wine, and cream. Perfect for soup season, this recipe is simple to prepare yet sophisticated in taste, making it ideal for cozy dinners or elegant gatherings. Customize it to suit your preferences and enjoy a bowl of pure comfort.
Ingredients
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1 cup yellow onion finely chopped
- 1 cup leek white and light green parts, thinly sliced
- 1 pound cremini mushrooms cleaned and sliced
- ½ pound shiitake mushrooms stems removed and sliced
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- ¼ cup all-purpose flour
- 1 cup dry white wine
- 4 cups chicken or vegetable stock
- 1 cup heavy cream
- Fresh parsley chopped (optional garnish)
- Savory herb blend like thyme or rosemary
Instructions
- Sauté the Base: Heat butter and olive oil in a large pot over medium heat. Add onions and leeks, sautéing until soft but not browned. This step builds the foundation of flavor.
- Cook the Mushrooms: Toss in the cremini and shiitake mushrooms, sprinkling them with salt and pepper. Cook for 8–10 minutes, stirring occasionally, until they release their juices and shrink slightly.
- Thicken the Mix: Stir in the flour to coat everything evenly. Let it cook for another couple of minutes to remove any raw taste.
- Deglaze with Wine: Pour in the white wine, scraping up any bits stuck to the bottom of the pot. Allow it to simmer briefly, letting the alcohol evaporate and intensifying the flavor.
- Simmer and Blend: Add the stock, bring it to a boil, then reduce the heat and let it simmer for 15 minutes. Stir in the heavy cream and adjust seasoning as needed. For a silky finish, use an immersion blender—or leave it chunky if you prefer more texture.
- Garnish and Serve: Ladle into bowls, sprinkle with fresh parsley, and dig in!
Notes
- For a vegetarian version, swap chicken stock with vegetable stock.
- To make it vegan, replace heavy cream with coconut cream or cashew cream.
- Adjust seasoning according to your taste—add red pepper flakes for heat or grated Parmesan for extra richness.