I’ve been a fan of homemade mushroom soup for as long as I can remember.  Even though the canned variety was passable, I just knew it could be better.  Over the years I’ve made various attempts to get it just right for my tastes, and I think this version comes close.

If you’re a regular visitor to Fresh Market, then you have surely passed by their soup and salad bar when Hungarian Mushroom Soup has been on the menu.  I love, love that soup, but I’m not always where I can get to the market on the days when it is featured.  So in order to solve that mushroom soup craving I frequently seem to have during these cold, gray days, I make up a batch using this basic recipe.

It’s pure selfishness on my part.  Remember that Hubby finally got around to telling me that he didn’t care for mushrooms?  After…thirty plus years of feeding him mushrooms—he FINALLY admits to me that he really doesn’t like them.  Good grief!  I mean.  It was sweet and considerate of him not to complain and all, but ===

Seriously, though, what’s not to like about mushrooms.  Those little white button mushrooms that most of us are most familiar with don’t really even have a taste of their own and not much texture either.  Sure.  Some of the heavyweights like porcinis and portabellas have a more pronounced flavor, but even then they tend to take on the flavor of whatever they are cooked or seasoned with.

Oh well.  I guess I shouldn’t complain, and I’m not really ‘cause Hubby pretty much eats everything else except liver and duck.  It actually leaves more mushroom soup for me!  No, not complaining at all.

Are you a mushroom fan?

Hungarian Mushroom Soup

2014-01-02 07:41:51

Serves 6

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Ingredients

1. 1/2 cup dried porcini mushrooms, ground
2. 2-3 tablespoons hot water
3. 1/2 cup unsalted butter
4. 2 cups diced onion
5. 1 Tablespoon chopped garlic
6. 2 pounds assorted mushrooms (slice part, chop part), assorted
7. 1/2 teaspoons freshly cracked black pepper
8. 1 tablespoon kosher salt
9. 1 teaspoon hot smoked paprika
10. 2 teaspoon Hungarian paprika
11. 1 1/2 cups dry white wine, divided
12. 5 Tablespoons Wondra
13. 3 cups milk
14. 1 cup heavy cream
15. 3 cups low-sodium vegetable stock
16. 1 cup sour cream
17. 1/4 cup fresh lemon juice

Instructions

1. Combine ground porcini mushrooms and hot water in a small bowl; mix well.
2. Melt butter is a heavy stock pot.. Add onion, garlic and fresh mushrooms and sauté until onions begin soften and take on a little color.
3. Add in the reconstituted porcini, pepper, salt and both paprikas
4. Add 1 cup wine and cook for 2-3 minutes.
5. Add Wondra and stir well. Cook for 1-2 minutes.
6. Stir in milk; add cream and stock. Reduce heat to low; whisk in sour cream, lemon juice and remaining wine.
7. Adjust seasonings to taste. Garnish with paprika.

Notes

1. You can add in 1/2 cup minced parsley if you want and have it on hand. It's not a deal breaker here.
2. Some recipes call for a splash of tamari or soy sauce and a little dill weed. I'm just fine without either one, but you might was to give that a try as wel.
3. Serve with a side salad and crusty sourdough bread.

By Debbie Arnold of Dining With Debbie

Adapted from Kraft Recipes and Central Market Dallas

Adapted from Kraft Recipes and Central Market Dallas

Dining With Debbie https://diningwithdebbie.net/