Why is mushroom soup so good?

They also protect against damage from aging and help boost your immune system . Mushrooms are good source of B vitamins, including vitamin B12 (normally only found in animal products). They also contain minerals, including selenium, copper, potassium, phosphorus, zinc and manganese.

How to spruce up mushroom soup?

That is easily remedied by slicing and sautéing fresh mushrooms and adding them to the soup along with their cooking juices . If you're feeling adventurous, try using other varieties of mushrooms rather than white buttons. Also, add some finely diced shallots to the sautée and season them well with salt and pepper.

How to jazz up canned cream of mushroom soup?

What are some herbs and spices that can be used to enhance canned cream of mushroom soup? There are several herbs and spices that can enhance the flavor of canned cream of mushroom soup. Popular options include thyme, rosemary, parsley, garlic powder, onion powder, black pepper, and paprika .

Does mushroom soup lower blood pressure?

Mushrooms have fiber, potassium and vitamin C (who knew?!) that all contribute to better cardiovascular health. Eating mushrooms that are high in potassium and low in sodium helps to regulate blood pressure . Potassium helps to lower blood pressure by balancing the negative effects of salt in the body.

What thickens mushroom soup?

Add Flour Or Cornstarch You can thicken soup by adding flour, cornstarch, or another starchy substitute. For the best results, never add flour or cornstarch directly to your soup. If you do, it will clump up on top. Instead, ladle a small amount of broth into a separate bowl and let it cool.

Why is my mushroom soup tasteless?

Normally cream of mushroom soup is very bland and lacks any taste or texture with a distinct lack of mushrooms. The secret is in the mushrooms . Try some oyster, portabello or sh*taki mushrooms. These will add great flavour and taste to the soup.

Why does my mushroom soup taste bland?

If the soup tastes a little bland to you, add a splash of rice vinegar or cider vinegar . If you don't have tarragon, try thyme, oregano, or rosemary.

How to make mushroom soup taste better?

How to make Mushroom Soup taste good? Garlic — fresh garlic is best, but you can use minced if that's all you have on hand. Onions — don't be put off by the amount of onions I use. ... Wine — dry red or white wines are perfect in this and add an incredible taste.

Is it healthy to eat mushroom soup?

Yes, mushroom soups can offer many great benefits. They are a good source of vitamins, minerals, and other nutrients, which can help boost immunity, reduce inflammation, and provide antioxidant protection. Additionally, mushrooms are low in calories and fat, making them a great healthy appetizer option.

Why is mushroom soup good for you when you're sick?

Loaded with the goodness of vitamin D, mushrooms are great for boosting immunity and the addition of black pepper and ginger helps in healing fever and sore throat. To prepare this soup, wash and cut mushrooms and chicken with bones. Pressure cook these two ingredients with 1 inch ginger.

Why is cream of mushroom soup healthy?

Mushrooms exhibit anti-inflammatory properties and, acting as a prebiotic, can improve gut health . They're also a good source of potassium and B vitamins. Most notably, mushrooms are the only plant-based source of vitamin D, a vitamin that we get primarily from being exposed to sunlight.

What is the healthiest soup to eat why?

Vegetable soup is one of the best soups to eat. Vegetable soup is made with potatoes, carrots, onions, green beans and green peas. The combined nutrition of each vegetable adds a great number of vitamins and minerals to your diet. Potatoes are a good source of potassium and carrots provide beta carotene.

Hungarian Mushroom Soup Recipe - The Daring Gourmet (2024)

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An incredibly rich and satisfying soup with a depth of flavor that will make your taste buds sing! Serve this Hungarian Mushroom Soup with some crusty bread and a leafy green salad for a complete, meatless meal that even the most determined carnivores will love!

Whether you’re fan of Hungarian food, mushrooms, or simply love good soups, this Hungarian-influenced mushroom soup is for you!

This was one of the very first recipes I published on my blog back in January 2013. I remember the first time I made it. We had my family over for dinner and I was eager to see what they thought. The expressions on their faces and the praise that followed was enough to convince me that this Hungarian Mushroom Soup was a slam-dunk winner. And it’s been winning praise ever since.

First we take onions and cremini mushrooms and caramelize them in butter. Then a separate rich roux is prepared with butter and flour which adds a world of depth and flavor to the soup. A generous amount of paprika is added along with the delicate flavor of dill and a “surprise” dose of umami in the form of tamari. The end result is a velvety-smooth, luxuriously flavorful, show-stopping soup that will make you and your dinner guests swoon with delight!

Very important to this dish is the quality of the paprika. Use real Hungarian paprika – paprika that’s actually imported from Hungary. There’s no comparison in flavor.

We recommend this genuine Hungarian paprika from the Kalocsa region of Hungary (I’ve never found it in any local speciality stores but you can find it online). It has an extraordinarily rich flavor and an exceptionally vibrant red color. Many of our readers have tried it, written back and agree that quality Hungarian-imported paprika makes all the difference.

This recipe calls for either cremini or white button mushrooms but feel free to use any other mushrooms you have on hand, including a medley of your favorites.

Variation: Hungarian Mushroom Sauce

As delicious as this is as a soup, it’s equally delicious as a sauce! Simply add an additional tablespoon of flour when you make the roux and serve this Hungarian mushroom sauce over egg noodles. It’s incredible! Either way you serve it, it’s a winner.

Hungarian Mushroom Soup Recipe

Let’s get started!

In a heavy pot or Dutch oven, melt 2 tablespoons of butter. Add the onions and cook until translucent and just barely beginning to brown. Add the garlic and cook for another minute. Add the mushrooms and cook for 5-7 minutes until the mushrooms release their juices. Transfer the mushroom mixture to a bowl and set aside.

For more delicious Hungarian recipes try our:

Hungarian Goulash
Chicken Paprikash
Pörkölt
Szegedin Goulash
Hungarian Meatballs
Chicken Goulash

And be sure to also try our classic Cream of Mushroom Soup!

Hungarian Mushroom Soup

Kimberly Killebrew

An incredibly rich and satisfying soup with a depth of flavor that will make your taste buds sing, this Hungarian Mushroom Soup is sure to win over your dinner guests!

Print Recipe

5 from 12 votes

Prep Time 10 minutes mins

Cook Time 35 minutes mins

Total Time 45 minutes mins

Course Main Course, Side Dish, Soup

Cuisine Hungarian

Servings 4

Calories 284 kcal

Ingredients

2 tablespoons unsalted butter (vegans: use a vegetable spread like Earth Balance)
1 large yellow onion , finely chopped
1 clove garlic , minced
12 ounces cremini or white button mushrooms , sliced or diced according to preference
2 tablespoons genuine imported Hungarian paprika
1 1/2 tablespoons chopped fresh dill (fresh is highly recommended; or 1 1/2 teaspoons dried dill)
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 tablespoons unsalted butter (vegan: use a vegetable spread like Earth Balance)
2 tablespoon all-purpose flour
1 cup whole milk (vegan: use soy or hemp milk)
2 cups quality beef broth (vegan: use vegetable broth)
1 tablespoon tamari or soy sauce (note: You cannot taste the tamari/soy sauce in this but it's just enough to contribute a wonderful "umami effect" that you'll love!)
1/2 cup sour cream (vegan: use vegan sour cream)
chopped dill or parsley , for garnish
extra sour cream , for serving

Instructions

In a heavy pot or Dutch oven, melt 2 tablespoons of butter. Add the onions and cook until translucent and just barely beginning to brown. Add the garlic and cook for another minute. Add the mushrooms and cook for 5-7 minutes until the mushrooms release their juices. Transfer the mushroom mixture to a bowl and set aside.
Melt 3 tablespoons of butter in the same pan and stir in the flour, constantly whisking for 6-7 minutes or until the mixture is a rich, caramelized brown. Add the milk, broth, and soy sauce, still whisking continually until the mixture is smooth. Add the paprika, dill, salt and pepper. Stir in the mushroom mixture. Bring to a boil, reduce heat to medium, cover and simmer for 15 minutes, stirring occasionally.
Stir in the sour cream and heat through. Serve immediately with a dollop of sour cream and a sprinkling of chopped dill. Served with crusty bread.

Nutrition

Keyword Cream of Mushroom Soup, Hungarian Mushroom Soup

Tried this recipe? Mention @daringgourmet or hashtag #daringgourmet

Originally published on The Daring Gourmet January 8, 2013