Hungarian Cream of Mushroom Soup
There is something so comforting and nourishing about a mushroom soup. Two of my favorites are the classics, Cream of Mushroom Soup and Hungarian Mushroom Soup. This recipe marries the two of them in a creamy and delectable brew that has earthy, tangy, and savory flavors. We adapted the recipe from a winning recipe in a soup contest in Chevy Chase, Maryland—this was the entry from Chevy Chase resident Elaine Collins.
- 2 Tbsp. butter
- 1 yellow onion finely chopped
- 1 lb. sliced cremini or white button mushrooms or use a combination of the two
- 2 cloves garlic minced, about 1 tsp.
- 1 tsp. dried thyme or use fresh (also good with dried dill)
- 1/4 tsp. salt
- 1 Tbsp. paprika
- 1/4 cup whole wheat flour, or all-purpose flour (use wheat/gluten-free, if needed)
- 2 cups reduced-sodium chicken or vegetable broth (or use any variety)
- 1 cup low fat milk (or use any variety) warmed
- 1 Tbsp. reduced-sodium soy sauce (use wheat/gluten-free if needed), or use any variety
- 1/2 cup low fat sour cream or use plain Greek yogurt (or use any variety)
- 1/2 lemon juice only, about 2 Tbsp.
- In a large heavy saucepan, melt the butter over medium heat. Add the onions and sauté them for 3 – 5 minutes until they are soft and translucent.
- Add the mushrooms, garlic, thyme, and salt, and sauté them until they are tender, about 5 minutes. Stir in the paprika.
- Meanwhile, in a medium bowl, combine the flour and 1 cup of broth and whisk it together until there are no lumps.
- Stir it in with the mushrooms, then stir in the remaining broth, the milk, and the soy sauce.
- Bring it to a boil, stirring occasionally, then cover it, reduce the heat to keep it at a simmer, and cook it for 15 minutes, again stirring occasionally.
- At this point you can puree the soup a little bit with an immersion blender if you want a smoother soup.
- Just before serving it, stir in the sour cream and lemon juice. Season the soup with freshly ground black pepper and serve immediately, or refrigerate it for up to 3 days.
Slow Cooker Directions:
- Combine the flour and 1 cup of broth in the slow cooker, and whisk it together until there are no lumps. Add the remaining broth and then all the other ingredients except the sour cream and lemon juice, and stir well to combine. Cook on low for 7 - 8 hours (or all day if you wish) or on high for 4 - 5 hours. (At this point you can puree the soup a little bit with an immersion blender if you want a smoother soup.) Just before serving, stir in the sour cream and lemon juice. Season the soup at the table with freshly ground black pepper. (Slow cooker cooking times may vary—Get to know your slow cooker and, if necessary, adjust cooking times accordingly.)
Do Ahead or Delegate: Chop the onion, slice the mushrooms if necessary, peel the garlic, juice the lemon, or fully prepare and refrigerate the soup. Scramble Flavor Booster: Top the soup with a splash of sherry and/or some finely chopped fresh parsley or dill. Add 1/2 tsp. dried dill with the thyme. Tip: You can't go wrong with bell peppers, mushrooms, and onions. They can be used in omelettes, stir-frys, salads, sandwiches... The list is endless. Consider slicing some up on the weekend for quick cooking during the week. While you're at it, slice up a bunch of carrots and cucumbers for snacking on, too! Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be! Nutritional Information Per Serving (% based upon daily values): Calories 225, Total Fat: 14g, 21%; Saturated Fat: 9g, 41.5%; Cholesterol: 33mg, 11%; Sodium: 309mg, 13%; Total Carbohydrate: 20g, 6.5%; Dietary Fiber: 4g, 13.5%; Sugar: 7g; Protein: 9g
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