Hungarian Mushroom Soup with Garlic Toasts
An intensely delicious, deeply flavorful mushroom soup filled with extra mushroom flavor, thanks to a paste made from dried porcini mushrooms. You can skip that ingredient/step if you like, and the recipe would be more classic, but it adds amazing, restaurant-quality flavor and makes it seem like the soup has been cooking for hours (it hasn’t).Â
- Yield: Serves 4 to 6 1x
Ingredients
- 4 tablespoons butter
- 2 teaspoons olive oil, plus more for the toasts
- 1 pound sliced mushrooms (button or cremini)
- 2 cups diced yellow onion
- Salt and freshly cracked black pepper, as needed
- 2 teaspoons dried dill
- 2 tablespoons paprika
- 2/3 cup dry white wine
- 2 cups stock – either vegetable or chicken
- 2 tablespoons soy sauce
- 1-ounce package dried porcini mushrooms
- 2 tablespoons flour
- 1/3 cup sour cream plus more for serving
- 1 cup half and half
- 1 lemon
- Fresh parsley and/or extra dill, for serving (a couple of tablespoons)
- Thick slices of fresh baguette (about two per person)
- 1 garlic clove, peeled
Instructions
- Add the butter and oil to a large, deep pot set over medium heat. Add the mushrooms and onion and cook, stirring occasionally, for about 10 to 15 minutes, until tender. Season to taste with salt and pepper and add the dill, paprika and cook for another minute. Add the wine and cook for a couple of minutes to reduce and to cook off the alcohol. Add the stock and soy sauce.
- Put the porcini mushrooms into a food processor and process with ⅓ to ½ cup of the soup liquid, until a paste forms. Add this mixture to the soup, stirring to blend it in.
- In a small bowl, combine the flour and ¼ cup of the soup and stir until it’s smooth and combined. Pour this into the soup pot, whisking as you do. Bring to a gentle boil, and then reduce to a simmer.
- Add the sour cream, half and half, and the zest of the lemon and juice of about ½ of it (or to taste). You can absolutely add more stock if you like, and be sure to taste and season the soup to your liking, adjusting any ingredient as needed.
- Serve the soup in bowls, topped with more sour cream, fresh dill and/or parsley, a drizzle of olive oil, and pieces of garlic toast. Enjoy!
For the garlic toasts: Drizzle the baguette slices with a little olive oil and toast them as you like. Rub one side of each piece of toast with the raw garlic clove while they’re still hot, covering their surfaces with garlicky goodness. Sprinkle with a little salt, if you like.
Notes
To store leftover soup, transfer to a lidded storage container and keep refrigerated. This soup will keep nicely in the fridge for up to 4 days. To reheat, pour back into a pot over medium low heat and bring back up to a simmer.