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- Fresh mushrooms (button and cremini) - Onion, garlic, carrot, potato - Seasonings: paprika, thyme, salt, pepper - Vegetable broth, heavy cream or coconut cream - Butter or olive oil The heart of Rustic Hungarian Mushroom Soup lies in its simple yet flavorful ingredients. Start with fresh mushrooms. I love using a mix of button and cremini for depth. Their earthy taste brings richness to the soup. Next, grab a large onion. Finely chop it and sauté until soft. This step builds a great base. Garlic is essential for flavor. Use three cloves, minced, for a fragrant kick. For a touch of sweetness, add a medium carrot, diced, to the mix. It complements the mushrooms nicely. A medium potato, peeled and cut into cubes, adds creaminess. The real star is Hungarian paprika. Use one tablespoon for that authentic taste. Its vibrant color and flavor define this dish. Don't forget dried thyme. One teaspoon will enhance the aroma. For the liquid base, use four cups of vegetable broth. This keeps it rich and hearty. To add creaminess, choose one cup of heavy cream or for a lighter option, coconut cream works well too. Finally, use two tablespoons of butter or olive oil for sautéing. This adds a lovely richness to the soup. Season with salt and freshly ground black pepper to taste. When you gather these ingredients, you set the stage for a comforting bowl of soup that warms the soul. {{ingredient_image_2}} Start by melting the butter or heating the olive oil in a large pot over medium heat. Once it's hot, add the finely chopped onion. Stir it often until it becomes soft and clear, about 5 minutes. This step is key; the onion adds a nice base flavor. Next, add the minced garlic. Cook it for 1 minute until you smell its great aroma. Be careful not to let it burn. Now, it's time to add the sliced mushrooms. Stir them well so they get coated in the oil. Sauté the mushrooms for 8 to 10 minutes until they are soft and release their juices. This is where the magic starts! Once the mushrooms are ready, sprinkle the paprika and dried thyme over the mixture. Stir everything to coat the mushrooms evenly. Let it cook for 2 more minutes. This helps the spices blend well into the soup. Now, add the diced carrot and cubed potato to the pot. Pour in the vegetable broth next. Turn up the heat and let the soup come to a gentle boil. After that, lower the heat and let it simmer uncovered for about 20 minutes. You want the carrots and potatoes to be tender enough to pierce with a fork. When the veggies are soft, it’s time to purée the soup. If you have an immersion blender, use it to blend until smooth. If you like some chunks, blend just half of the soup. You can also use a regular blender if needed. After blending, stir in the heavy cream or coconut cream. Mix well and taste the soup. Add salt and freshly ground black pepper as per your preference. Gently reheat the soup on low heat. Avoid boiling it to keep the cream from separating. Serve the hot soup in bowls and don't forget to garnish it with freshly chopped parsley. This adds a lovely touch to your Rustic Hungarian Mushroom Soup! To make this soup burst with flavor, I focus on cooking techniques. Start by sautéing onions in butter or olive oil. This step builds a sweet base. Cook until they are soft and clear. Next, add minced garlic. Stir it in for just a minute. This keeps the garlic from burning and losing its taste. Choosing the right mushrooms is key. I love using a mix of button and cremini mushrooms. They bring great taste and texture. Button mushrooms add a mild flavor. Cremini mushrooms offer a deeper, earthy taste. Together, they create a rich, satisfying blend. For the perfect texture, blending is important. I recommend using an immersion blender. This tool lets you control the soup's consistency. If you want it smooth, blend until creamy. If you prefer some chunks, blend just half. You can also use a standard blender in batches. Creaminess can be adjusted to your liking. Use heavy cream for a rich soup. If you want a lighter version, try coconut cream. This gives a nice flavor and keeps it dairy-free. Taste the soup after adding cream. Adjust salt and pepper as needed. Pro Tips Use a Variety of Mushrooms: Combining different types of mushrooms like shiitake, button, and cremini adds depth and complexity to your soup's flavor. Adjust Creaminess: For a lighter soup, reduce the amount of cream or use a dairy-free alternative like coconut cream. This can also enhance the soup's earthy flavors. Season Gradually: Taste your soup as it cooks and adjust the seasoning at different stages. This ensures you achieve the perfect balance of flavors. Garnish Creatively: Besides parsley, consider garnishing with some sautéed mushrooms or a drizzle of truffle oil for an elevated presentation and added richness. {{image_4}} You can easily change this soup to fit your diet. For a dairy-free option, use coconut cream instead of heavy cream. It gives the soup a rich flavor and keeps it creamy. If you want a vegan version, leave out the butter and use olive oil. This way, everyone can enjoy a warm bowl of comfort. Want to switch things up? You can add bacon or sausage for a savory twist. Cook them first, then add to the soup before blending. This adds depth and richness, making each spoonful even more tasty. You can also experiment with herbs and spices. Try adding fresh dill, chives, or a pinch of cayenne pepper for a kick. Each addition can change the soup's taste and make it your own. The beauty of Rustic Hungarian Mushroom Soup is its flexibility. Enjoy trying new flavors that fit your taste. To store leftovers properly, let the soup cool to room temperature. Then, transfer it to an airtight container. Seal it well to keep out air and moisture. You can place it in the fridge for up to five days. If you want to enjoy it later, remember to label the container with the date. This way, you know when to eat it. Always check for signs of spoilage before consuming. To freeze soup, first cool it completely. Then, pour it into freezer-safe containers. Leave some space at the top, as the soup will expand. You can freeze it for up to three months. When you're ready to eat, take the soup out of the freezer. Place it in the fridge overnight to thaw. For quick thawing, put the container in cold water. Reheat it gently on the stove over low heat. Stir often to keep it smooth and creamy. I recommend using a mix of button and cremini mushrooms. Button mushrooms have a mild taste, while cremini add depth. This combo gives your soup a rich flavor. Feel free to try other mushrooms too, like shiitake or portobello, for more variety. Yes, you can make this soup ahead of time. In fact, it tastes even better after sitting for a day. Store it in the fridge in a sealed container. When you’re ready to eat, just reheat it gently. If it thickens too much, add a splash of broth or cream. To thicken your soup, you can blend more of it until it’s smooth. Another option is to add a bit of cornstarch mixed with cold water. Stir this mixture in while the soup simmers. Both methods help create a creamy, cozy texture. This blog post shared how to make a rich Rustic Hungarian Mushroom Soup. We covered essential ingredients like fresh mushrooms, hearty vegetables, and key seasonings. I walked you through the step-by-step process, from sautéing to blending. You learned tips for enhancing flavors and perfecting texture, plus variations for different diets. Remember, this soup stores well in the fridge or freezer. Enjoy crafting your own hearty bowl, and don’t hesitate to experiment! Your kitchen adventure awaits with each delicious spoonful.

Rustic Hungarian Mushroom Soup

A hearty and flavorful mushroom soup with Hungarian spices, perfect for a cozy meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Main Course
Cuisine Hungarian
Servings 4
Calories 250 kcal

Ingredients
  

  • 1 lb fresh mushrooms, sliced
  • 1 large onion, finely chopped
  • 3 cloves garlic, minced
  • 1 medium carrot, diced
  • 1 medium potato, peeled and cut into cubes
  • 1 tablespoon paprika
  • 1 teaspoon dried thyme
  • 4 cups vegetable broth
  • 1 cup heavy cream or coconut cream
  • 2 tablespoons butter or olive oil
  • to taste salt
  • to taste freshly ground black pepper
  • for garnish fresh parsley, chopped

Instructions
 

  • In a large pot, melt the butter (or heat the olive oil) over medium heat. Once hot, add the finely chopped onion, stirring frequently until it's soft and translucent, which should take about 5 minutes.
  • Add the minced garlic to the onion and sauté for an additional 1 minute until the garlic becomes fragrant, taking care not to let it burn.
  • Introduce the sliced mushrooms into the pot, stirring well to make sure they are evenly coated. Sauté the mixture for about 8-10 minutes, or until the mushrooms are tender and have released their flavorful juices.
  • Sprinkle the Hungarian paprika and dried thyme over the mushroom mixture. Stir thoroughly to ensure all ingredients are well-coated, and allow to cook for another 2 minutes to enhance the flavors.
  • Add the diced carrot and cubed potato to the pot, then pour in the vegetable broth. Increase the heat to bring the soup to a gentle boil, then reduce the heat to low and let it simmer uncovered for approximately 20 minutes, or until the carrots and potatoes are fork-tender.
  • When the vegetables are cooked, use an immersion blender to purée the soup until it reaches a smooth consistency. If you prefer a rustic texture, blend only half of the soup and leave the remaining portion chunks intact. Alternatively, you can transfer it in batches to a standard blender if you don’t have an immersion blender.
  • Stir in the heavy cream or coconut cream until well mixed, then taste and season with salt and freshly ground black pepper according to preference. Reheat the soup gently over low heat, avoiding a boil to maintain its creamy texture.
  • Serve the soup hot in bowls, garnished with a sprinkle of freshly chopped parsley for a burst of color.

Notes

For an inviting presentation, serve the soup with a slice of rustic bread for dipping, and add an extra dusting of paprika on top.
Keyword Hungarian, mushroom, soup, vegetarian