Directions to follow
- Melt the butter in a pot over medium heat.
- Cook the onions until soft and translucent.
- Add the mushrooms and sauté until they release moisture and start to brown slightly.
- Remove the pot from heat, then stir in the paprika.
- Gently mix in the flour and cook for a brief moment.
- Gradually pour in the broth while stirring constantly to avoid lumps.
- Follow with the milk and soy sauce. Stir well and allow the soup to simmer gently for 10 to 15 minutes—do not boil.
- Slowly blend in the heavy cream, keeping the heat low to avoid curdling.
- Season with salt, pepper, and lemon juice. Adjust the thickness with extra milk if desired.
- Garnish and serve hot with a sprinkle of fresh parsley or dill.
Best ways to enjoy it
To serve your Hungarian Creamy Mushroom Soup, consider pairing it with crusty bread for a delightful contrast in textures. A simple side salad can brighten the meal, while a sprinkle of extra paprika or freshly cracked black pepper adds a stunning visual element. Perfect as a starter or a main course, this soup can also shine alongside roasted vegetables or a hearty sandwich.
Storage and reheating tips
If you have leftovers (which is often the best part), storing this soup correctly ensures you can enjoy it again. Allow the soup to cool and then transfer it into an airtight container. It can be refrigerated for 3-4 days. For longer storage, you can freeze it for up to three months. When reheating, do so gently on the stovetop and add a splash of milk if it’s thickened too much.
Helpful cooking tips
- Choose your mushrooms wisely: Mixing different types, like shiitake and oyster, can elevate the flavor.
- Adjust the spices: If you enjoy a little heat, throw in a pinch of red pepper flakes for an unexpected kick.
- Cream alternatives: For a lighter version, consider using half-and-half or a plant-based cream for dairy-free options.
Creative twists
The beauty of Hungarian Creamy Mushroom Soup is that it allows for personal touches. Try adding fresh herbs like dill or tarragon for a bright flavor spin. If you want to go vegan, substitute the cream and milk with coconut milk or a cashew cream blend. For a heartier version, toss in some cooked barley or quinoa—satisfying and nutrient-packed!
FAQs
How long does it take to make Hungarian Creamy Mushroom Soup?
The total prep and cooking time is about 30-40 minutes, making it perfect for a weeknight dinner.
Can I make this recipe ahead of time?
Absolutely! The flavors meld beautifully when allowed to sit, so making it a day in advance is a great idea. Just reheat gently before serving.
What if I don’t have fresh herbs to garnish?
Fresh herbs add a nice touch, but don’t stress! Dried herbs can work, or you can skip the garnish entirely. The soup will still be delicious.
