Hungarian Mushroom Soup
The first time I ate this Hungarian Mushroom Soup was when we were invited to dinner at a friend’s place. This was her starter and it was totally yum! That dinner was nothing like I would pull off. Everything was perfection and the attention to detail was mind blowing. There’s no way I can pull off a dinner party with all the bells and whistles. If you come to our place I will probably dump all the food on the table and ask you to help yourself. For me it’s all about the company and the good memories. One thing I can promise there will be lots of laughs and warmth for sure, never mind the fanciness. To be honest I actually get quite nervous when I invite someone new to our home. I never know how they’re going to react to my clumsy dinner layout…haha! I have since tried to make up my own recipe with some inspiration from the recipes I found on google. My hubby said it was divine. If he says that I got to believe him. Although I am not a fan of soups there are some soups that are soul-warming, exactly like this Hungarian Mushroom Soup. You have the earthiness from the mushrooms, a subtle tanginess from the sour cream and that dash of soy sauce creates a dish from heaven.
Let me tell you this is the best soup I’ve made. I simply love it. You can serve this soup with a toasted cheese sandwich too instead of the garlic bread. Usually I make that for the boys with the soup. For this soup we use Sweet Paprika. I didn’t even know there were so many different paprikas until I started blogging. Sweet paprika is made from dried capsicum pepper which is ground. Normal paprika is bland in taste whereassweet paprika is sweet in taste. Apparently the Hungarians are very serious about their paprika and they have a huge variety unlike what we have. Sweet Paprika is only found in speciality shops, not in ordinary supermarkets. However, if you really do not have sweet paprika it is ok to use normal paprika. I have used it before and the soup is still delicious.
How do I make Hungarian Mushroom Soup
The great think about this soup is that it is so quick and easy to make. You literally saute some onions, add the mushroom. Cook for a bit and then add the liquids. It takes less than 30 minutes and you have a bowl of deliciousness. Another key ingredient for this dish is dill. As you can see I have left out the dill. I only ever used it once. I cannot handle the taste. Maybe my palate is not all that sophisticated. I have therefore left it out. Feel free to add some to the recipe should you wish.
Mushrooms
I prefer to use the portobellini mushrooms, which is similar to cremini mushrooms, for this soup. They are dark in colour and the more mature stage of white mushroom. Although you can use white mushroom for this dish too. Portobellini Mushrooms are brown in colour and have a meat like texture. It has a mild, earthy, nutty flavor. Over the years I have learnt not to wash mushrooms. I use a damp paper towel and I wipe my mushrooms before chopping them. Although some say it really doesn’t matter whether you wash them or wipe them down. Mushrooms can’t really absorb water when being washed. I guess they could be right because no matter what I do there is always loads of liquid in my pan when I cook mushrooms. So I say do what works for you. More Recipes to try: Creamy Basil Mushrooms Easy Mushroom Risotto Egg-Free Crumbed Mushrooms If you loved this, please share!
