This Hungarian Mushroom Soup is a hearty and creamy dish that's perfect for chilly days. The rich flavors of mushrooms, paprika, and tamari come together beautifully, creating a comforting bowl of soup. The roux adds a velvety texture, and the sour cream gives it a tangy finish. It's a recipe that warms the soul and is perfect for sharing with loved ones.
Chefadora AI has the answer - timers, swaps, step-by-step help.
Melt 2 tbsp of butter in a large pot.
Sweat the diced onions until translucent.
Add the mushrooms and sauté until the juices are released.
Stir in the paprika and mix well.
Add the tamari and vegetable stock, then bring the mixture to a boil and reduce to a simmer.
In a separate pan, make a roux by melting the remaining butter and mixing it with the corn starch. Cook the roux for 10 minutes over medium heat.
Drain about 2 cups of liquid from the soup and beat it into the roux until smooth. This step is crucial to avoid lumps.
Add the liquid-smoothed roux back into the soup and stir well.
Pour in the milk and simmer until the soup thickens and coats the back of a spoon.
Turn off the heat and beat in the sour cream until well blended.
Make sure to cook the roux for the full 10 minutes to remove the raw taste of the corn starch.
Adding liquid to the roux gradually ensures a smooth consistency without lumps.
Use fresh mushrooms for the best flavor and texture.
Adjust the amount of paprika to your taste preference for a spicier or milder soup.
Can I use a different type of stock?
Yes, you can use chicken or beef stock if you prefer, but vegetable stock keeps the dish vegetarian.
Can I substitute tamari with regular soy sauce?
Yes, regular soy sauce can be used, but tamari has a richer flavor and is gluten-free.
Can I make this soup dairy-free?
You can try substituting the milk with a non-dairy alternative and use a dairy-free sour cream.
How do I store leftovers?
Store the soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove.
Can I freeze this soup?
It's not recommended to freeze this soup due to the sour cream, which may separate upon thawing.
