Creamy Hungarian-Style Mushroom Soup Recipe – Never Say Die Beauty

Tonight I needed something to eat, and I was tired of chicken. So I made Creamy Hungarian-Style Mushroom Soup. I’m calling it Hungarian-style because I’m not sure how the authentic Hungarian mushroom soup is made, exactly. My soup was made using ingredients that I already had in my refrigerator and pantry. Nevertheless, this soup was so delicious that I need to buy more mushrooms and make some more of it this weekend! It was so yummy that I literally licked the pot that I made it in. 

Creamy Hungarian-Style Mushroom Soup

2 large servings or 4 first course size servings

30-45 min.

Ingredients

• 2-3 T. butter or 2 T. butter and some safflower or canola oil
• 8 oz. cremini mushrooms, thinly sliced 
• 2/3 c. yellow or white onion, diced
• salt and pepper
• 2 garlic cloves, minced
• 2 tsp. Hungarian Half-Sharp Paprika
• 1 1/2 tsp. dried dill
• 1/4 tsp. dried thyme
• 1.5-2 c. chicken broth
• 3/4 tsp. Worcestershire sauce
• 2 tsp. all-purpose flour
• 2/3 c. whole milk
• 1/3 c. plain Greek yogurt plus some more for the bowl
• (optional) 2 tsp. lemon juice
• (optional) fresh chopped parsley

Instructions

1. In a Dutch oven or medium-large pot, melt butter over medium heat. Add mushrooms and diced onion, season with salt and pepper, and cook stirring occasionally over medium heat till softened and the water from the mushrooms has evaporated. Continue cooking for another 5 minutes till they begin to get lightly caramelized. Total time: 15 min. max
2. Stir in the minced garlic, paprika (you want Half-Sharp Hungarian Paprika to give it some spice), dill, and thyme. Let it cook for a minute or two.
3. Add chicken broth and Worcestershire Sauce. Stir and turn up the heat to medium-high to bring it to a boil. Next, cover the pot and turn down the heat to low. Simmer the soup stirring occasionally for about 10 minutes.
4. In a small bowl, add the all-purpose flour and whisk in the milk. Continue whisking till all of the flour is absorbed. Add the milk mixture to the pot and stir. Cook over medium heat, stirring occasionally, till the soup thickens somewhat – about 5 minutes or less. Turn off the heat.
5. To the now empty small bowl, add about 1/3 c. yogurt and ladle some of the soup (the liquid part) to the bowl and mix with the yogurt so that the yogurt is completely mixed with the soup liquid. This is to temper the soup so that the yogurt won’t curdle when mixed with the hot soup. 
6. Taste the soup and add salt/pepper if it needs it. You can also add a teaspoon or two of fresh lemon juice, if you like.
7. Serve as is or place a tablespoon of additional Greek yogurt on top. Enjoy!