Hungarian Mushroom Soup #NationalMushroomMonth

This rich, creamy, mushroom soup flavored with paprika and dill makes for a delicious full dinner when served up with a loaf of crusty warm bread.  It is also nice as a starter but beware of the portion size as it is very filling.

It is National Mushroom Month..........

.... and Cam of Culinary Adventures with Camilla invited the Festive Foodies to join her for Mushroom Madness.

Let's see what we have cooked up to share with our readers today.

• Bacon and Mushroom Carbonara by Big Bears Wife
• Burgundy Mushrooms by Cheese Curd In Paradise
• Candy Cap Cookies by Culinary Adventures with Camilla
• Hungarian Mushroom Soup by A Day in the Life on the Farm
• Reuben Stuffed Mushroom Appetizers by The Freshman Cook
• Vegan Autumn Kale Salad with Roasted Shiitakes and Maple Mustard Dressing by The Baking Fairy

I love mushrooms.  They are so versatile and meaty, often taking the role of meat on Mondays in this household.  I love the sauteed with onions, roasted, in gravy, on pizza, with pasta, adorning salad, pickled, stuffed,  and breaded and deep fried.  In fact, I can't think of any kind of mushroom that I don't like.

When I saw this recipe for Hungarian Mushroom soup in my latest issue of Cuisine at Home, I was intrigued.  I have had Hungarian Mushroom soup before but it was brothy as opposed to creamy.  When I want a Cream of Mushroom Soup, I always go to this recipe that I got from my Mother in Law when Frank and I first married.  It is sometimes hard for me to step outside of my box, especially when it is in reference to a tried and true recipe that I love.

However, Cuisine at Home, has never let me down so I had faith that this recipe would be delicious as well.  And I was right.  It has no resemblance at all to Mom Klik's version so there is no competition.  It is just going to boil down to what flavor profile we are yearning for when it is time to make soup.

This Hungarian Mushroom soup uses both dried and fresh mushrooms.  You start by enhancing chicken stock with the dried mushrooms and the stems from Cremini mushrooms.  This adds a wonderful depth of flavor to this soup.

The addition of bacon and heavy cream makes this soup very rich.  The bacon along with the paprika also adds a smoky goodness that is accentuated by the tang of dill and sour cream.  

#mushrooms, #soup, #creamy, #dill, #Hungarian, #bacon,

Soup, Entrees, First Courses

Hungarian

Yield: 4 entree servings or 8 first course servings

Author: Wendy Klik

Hungarian Mushroom Soup

This rich, creamy, mushroom soup flavored with paprika and dill makes for a delicious full dinner when served up with a loaf of crusty warm bread. It is also nice as a starter but beware of the portion size as it is very filling.

prep time: 10 Mcook time: 35 Mtotal time: 45 M

ingredients:

• 4 c. chicken broth
• 4-5 dried mushrooms, crumbled (I used black mushrooms)
• 1 lb. Cremini mushrooms, stems removed chopped and reserved, tops quartered
• 5 slices thick cut bacon, diced 
• 2 T. butter
• 1 lg. onion, diced
• 3 cloves garlic, minced
• 1 T. Hungarian Paprika
• 1/4 c. dry sherry
• 3 T. cornstarch
• 2 T. liquid aminos or soy sauce
• 1 T. lemon juice
• 1 c. heavy cream
• 2 T. chopped fresh dill fronds
• salt and pepper, to taste
• sour cream for serving

instructions:

How to cook Hungarian Mushroom Soup

1. Place the broth, dried mushrooms and mushroom stems into a dutch oven over med high heat.  Cook until reduced by 1 cup, this should take about 10 minutes.  Strain the broth and discard the solids.  Set aside.
2. In the same pot, cook the bacon until crisp.  Remove to a paper towel lined plate to drain and set aside.  Drain all but 2 Tablespoons of the bacon grease from the pot.
3. Return the pot to the burner and add the butter to the bacon drippings.  Reduce heat to medium and add the onions, garlic, and paprika.  Cook and stir until fragrant and the onions are translucent. Add the Cremini mushrooms and cook until moisture releases and evaporates.  
4. Stir in the sherry, cook and stir, scraping up any browned bits stuck to the bottom of the pan, until nearly absorbed.  Add the broth, increase heat to med high, bring to a boil.  Reduce heat and simmer the soup for a few minutes.
5. In a small bowl, whisk together the cornstarch, lemon juice and liquid aminos.  Stir into the simmering soup.  Continue to cook and stir until thickened, about 2-3 minutes.  Stir in the heavy cream and the dill.  Taste and season with salt and pepper, as needed.   
6. Serve topped with a dollop of sour cream.

NOTES:

Adapted from Cuisine at Home, Issue #137

Calories
437.74

Fat (grams)
34.16

Sat. Fat (grams)
19.61

Carbs (grams)
22.37

Fiber (grams)
2.32

Net carbs
20.05

Sugar (grams)
6.60

Protein (grams)
13.53

Sodium (milligrams)
2074.39

Cholesterol (grams)
104.30

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