A hearty and comforting Hungarian Mushroom soup that’s sure to fill you right up. A dollop of sour cream is what takes this soup over the top — loaded with all the warm and cozy vibes!
The weather in Texas is so bipolar right now.
We were high up in the 80s with our crisp spring salads, Birkenstock’s, and mom jeans during the beginning of the week, y’all. And now we’re back down in the 30s with boots, scarves, and comfort food. What in the what is even going on?
If you’re anything like me, comfort food is about the only thing that makes the 30-degree weather bearable. Well, that, and fuzzy socks. But mostly just soups. That’s where this Hungarian mushroom soup comes in to warm me right up. This isn’t your average mushroom soup recipe. It’s not the kind of gloopy gloppy stuff that comes in a can. It’s hearty and filling. Tender seared mushrooms, aromatic herbs, and spices are the beginnings of this pot of soup. It’s humble ingredients that blend beautifully together and elevate it to something brand new. It’s exciting for the palate with that rush of umami from the mushrooms and a hint of sour cream to smooth it all out.
The recipe is as simple as sautéing a few ingredients and allow it to just simmer and really develop those flavors. And in around 40 minutes you’ve got the creamiest, most velvety smooth soup loaded with hearty mushrooms to fill and warm you right up.
Every year I share a handful of soup recipes. I mean, not going to lie, I’m recipe testing soups in midsummer because I’m so excited about sharing them for fall and winter. And oddly, the ones that I love the most are the ones made with veggies, like today’s Hungarian Mushroom soup, my secret ingredient tomato soup , or the roasted veggie soup with tortellini , fire-roasted minestrone , and my autumn squash and leek soup .
This recipe requires a handful of ingredients, most of which are pretty straight-forward and easy to find. The one ingredient I feel like you may have trouble finding is optional. And I found that it is available online  (affiliate link.) Trust me; it does make the soup a whole lot tastier! More on that in a bit.
I suggest using a variety if you can find them. Button and crimini mushrooms are a great starting point, but if you’d like to make the soup even more flavorful, you can add a few shiitakes or any other variety that you like.
Whenever I share a recipe that calls for mushroom powder, I get this question. Mushroom powder is a little chef secret used to really amp up the mushroom flavor in a stew or gravy. It’s the secret ingredient in my homemade beef tips , and it adds a power-packed flavor punch – aka umami. The mushroom powder adds a subtle complexity to the soup, making it taste as if you simmered it all day long.
For this recipe, I highly suggest using mushroom powder (such as the one from Trader Joe’s  (affiliate link), powder porcini or shiitake mushrooms, or even a bit of the Better Than Bouillon mushroom base  (affiliate link.) I’ve tried the recipe both with and without the mushroom powder, and though it works perfectly fine without the powder, the flavors are a lot more pronounced when you use that little bit of mushroom powder/base to amp up the soup base!
I like to use a damp paper towel to clean and brush off the dirt on mushrooms individually. I know this can be a bit time-consuming. But unfortunately, if you rinse mushrooms under running water, they tend to soak a lot of it up like a sponge. Mushrooms that are water-logged won’t develop that beautiful golden color on them when you saute them in butter. They also won’t pack that earthy punch in this mushroom soup. The water will dilute the mushroom flavor rather than enhancing it the way those nicely seared mushrooms would.
Sour cream is notorious for being difficult to work with. When I first started cooking, any recipe that called for sour cream would almost always curdle on me. But as I started reading up on it, I picked up a trick that works like a charm for stroganoff  or Swedish meatballs . If you allow the sour cream to come to room temperature for at least 45 minutes before adding it to the recipe, it won’t curdle. It also helps if you remove the hot soup or sauce from the stove and stir it a few times to cool it down a bit before adding the sour cream.
TIP: If you absolutely do not have the time to do this, whisk the sour cream in a bowl using a fork and add a tablespoon of the soup mixture to the sour cream as you continue to whisk the sour cream. Do this about 3-4 times and then add the sour cream to the soup. It should keep the soup from curdling!
I hope you’ll make a pot full of this soul-warming Hungarian mushroom soup to serve up at your next party or for boxed lunches throughout the week. And can we all just agree that homemade soup is a 1000x better than mushroom soup in a can? All that’s missing is fresh crusty bread, and you’ve got a full-on comforting meal. And bonus points if you serve it with homemade focaccia .
A hearty and comforting Hungarian Mushroom soup that’s sure to fill you right up. The dollop of sour cream is what takes this soup over the top. Loaded with all the warm and cozy vibes!
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URLs in this post:
 secret ingredient tomato soup: http://littlespicejar.com/secret-ingredient-tomato-basil-soup/
 roasted veggie soup with tortellini: http://littlespicejar.com/roasted-veggie-creamy-tortellini-soup/
 fire-roasted minestrone: http://littlespicejar.com/fire-roasted-tortellini-minestrone-soup/
 squash and leek soup: http://littlespicejar.com/harvest-pumpkin-leek-soup/
 online: https://amzn.to/398H0HD
 homemade beef tips: http://littlespicejar.com/ridiculously-tender-beef-tips-with-mushroom-gravy/
 Better Than Bouillon mushroom base: https://amzn.to/2GRNrCD
 stroganoff: http://littlespicejar.com/30-minute-skillet-ground-beef-stroganoff/
 Swedish meatballs: http://littlespicejar.com/swedish-meatballs/
 focaccia: https://littlespicejar.com/roasted-garlic-rosemary-focaccia-bread/
 Print Recipe: https://littlespicejar.com/hungarian-mushroom-soup/print/
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