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Backstreet Bistro Hungarian Mushroom Soup Recipe

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Hungarian Mushroom Soup with Fresh Dill Platings + Pairings
Hungarian Mushroom Soup with Fresh Dill Platings + Pairings from www.platingsandpairings.com

Description

The Backstreet Bistro Hungarian Mushroom Soup is a creamy and savory soup that will surely satisfy your taste buds. This soup is perfect for a chilly weather or whenever you crave for a hearty and flavorful soup.

Prep time: 15 minutes

Cook Time: 1 hour

Ingredients

  • 1 pound fresh mushrooms, sliced
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 1 tablespoon olive oil
  • 4 tablespoons butter
  • 3 tablespoons flour
  • 2 cups chicken broth
  • 1 cup milk
  • 1/2 cup sour cream
  • 1 tablespoon paprika
  • Salt and pepper to taste

Equipment

  • Dutch oven
  • Cutting board
  • Sharp knife
  • Measuring cups and spoons
  • Wooden spoon
  • Blender (optional)

Method

  1. In a Dutch oven, heat the olive oil and butter over medium heat.
  2. Add the onions and garlic, and sauté until they are soft and translucent.
  3. Add the mushrooms, paprika, salt, and pepper. Cook until the mushrooms are tender.
  4. Add the flour, and stir until it is well blended with the vegetable mixture.
  5. Add the chicken broth, and stir until it is well combined. Bring the soup to a simmer and let it cook for about 10 minutes.
  6. Add the milk and sour cream, and stir until they are well blended with the soup.
  7. Reduce the heat to low, and let the soup cook for another 10-15 minutes.
  8. Remove the soup from the heat, and let it cool for a few minutes.
  9. If you prefer a smooth soup, use a blender to puree the soup until it is smooth. If you prefer a chunky soup, skip this step.
  10. Reheat the soup, and serve it hot with your favorite bread or crackers.

Notes

  • You can use any type of mushrooms for this soup, but it is recommended to use a combination of mushrooms for a more flavorful soup.
  • If you prefer a vegetarian soup, you can substitute the chicken broth with vegetable broth.
  • If you prefer a thicker soup, you can add more flour to the soup.
  • The soup can be stored in the refrigerator for up to 3 days.

Nutrition Info

Serving size: 1 cup
Calories: 150
Fat: 10g
Saturated fat: 4g
Carbohydrates: 10g
Fiber: 1g
Protein: 6g

Recipes FAQ

  • Can I use canned mushrooms for this soup?

    • Yes, you can use canned mushrooms for this soup, but fresh mushrooms are recommended for a more flavorful soup.

  • Can I freeze this soup?

    • Yes, you can freeze this soup for up to 3 months. Let the soup cool to room temperature before transferring it to a freezer-safe container.

  • Can I use sour cream substitute?

    • Yes, you can use plain yogurt or heavy cream as a substitute for sour cream.

Recipe Tips

  • For a richer and creamier soup, you can add more sour cream or heavy cream to the soup.
  • If you prefer a spicier soup, you can add more paprika to the soup.
  • If you want to add a little crunch to the soup, you can sprinkle some croutons on top of the soup before serving.
  • If you want to add more vegetables to the soup, you can add some chopped carrots or celery to the soup.
  • If you want a vegan version of this soup, you can substitute the butter with vegan butter and the milk and sour cream with plant-based milk and sour cream alternatives.

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