the taste space

Hungarian Mushroom Soup

Posted in Soups by janet @ the taste space on June 2, 2010

Over the long weekend, I went cross border shopping. Yes, me, the Queen of Not Shopping (save grocery shopping, because I LOVE that!), drove 5 hours to an outlet mall in Michigan. I bought some clothes, but one of my must-visit destinations was Penzeys, a spice store in Detroit. Aimee at Sugared Ellipses mailed me some small containers of various spices from Penzeys in the fall, and let’s just say I fell in love with them. I already needed a refill.

I perused Penzeys’ catalogue and thought I knew what I wanted to buy. I thought! I never knew visiting a spice store could be that much fun. The difference with Penzeys is that there are so many different kinds of spices that you have to smell them to understand the differences. For paprika, did I want Hungarian, Californian or Spanish?  Californian has the best colour but Hungarian the best flavour (who cares about looks anyways?, says the food blogger). Spanish is more all-around goodness. Thankfully someone was there to help me sniff every single one of them, and then again and even a third time, before I decided to stick with Hungarian paprika. But then there was other question – sweet or half-sharp? Sweet it was with its smokey flavour and my virgin palate.

Hungarian sweet smoked paprika is definitely one of my new favourite spices because of its smokey full flavour without too much heat. I already used it in a spiced brownie but it was mixed with a few spices. This soup really lets the paprika shine.

A creamy mushroom soup, without cream (wait, does sour cream count?) with a hint of fresh dill and the smokiness of the paprika really sets this soup apart from the pack. I really liked the soup with shiitakes, but that’s because I am a sucker for Japanese ‘shrooms.

This soup was originally posted at, and posted by some of my favourite food bloggers. It was time for me to follow in their foot steps.

This is my submission to this week’s Blogger Secret Ingredient event, featuring Paprika, hosted by PreventionRD. I am also sending this to Deb for this week’s Souper Sundays .

Hungarian Mushroom Soup

1 tablespoon extra virgin olive oil
2 cups chopped onions (1 large onion)
1 pound fresh mushrooms, sliced (I used shiitake)
2 cups vegetable broth
4 tsp fresh dill (or 1 tsp dried dill weed)
1 tablespoon Hungarian smoked sweet paprika
1 tablespoon soy sauce
1 cup milk
3 tablespoons all-purpose flour
salt and ground black pepper, to taste
4 teaspoons fresh lemon juice
1/2 cup sour cream

1. Melt the butter in a large pot over medium heat. Saute the onions in the butter for 5 minutes. Add the mushrooms and saute for 5 more minutes. Stir in the broth, dill, paprika, and soy sauce. Reduce heat to low, cover, and simmer for 15 minutes.

2. In a separate small bowl, whisk the milk and flour together. Pour this into the soup and stir well to blend. Cover and simmer for 15 more minutes, stirring occasionally.

3. Finally, stir in the salt, ground black pepper, lemon juice and sour cream. Mix together and allow to heat through over low heat, about 3 to 5 minutes. Do not boil. Serve immediately.

Serves 6.

14 Responses

Subscribe to comments with RSS.

  1. Lisa said, on June 3, 2010 at 1:24 AM

    Gorgeous! Love the images. I do need to make this again. I have a craving now.

  2. Ashley said, on June 3, 2010 at 1:35 AM

    This looks amazing! Better than when I made it. Ooo must’ve been so fun browsing around Penzeys. I can spend forever in food related stores! Even grocery stores haha.

  3. Nicole said, on June 3, 2010 at 7:38 AM

    This looks WONDERFUL! So creamy! Thank you for your submission!

  4. biz319 said, on June 3, 2010 at 10:13 AM

    I wish I liked mushrooms, this looks so good! Nice recipe for the BSI! :D

  5. rob said, on June 3, 2010 at 10:47 AM

    Sour cream definitely counts!

  6. kimberleyblue said, on June 3, 2010 at 8:54 PM

    Oooh, that looks so thick and good! Dill and paprika and mushrooms? Yum!

  7. Kevin (Closet Cooking) said, on June 4, 2010 at 6:46 AM

    Your soup looks nice and thick and creamy and good! I like the use of the shiitake mushrooms!

  8. BarbaraSzegi said, on June 4, 2010 at 7:45 AM

    Sorry to disappoint you, but this is extremely far from a Hungarian Mushroom soup…

  9. Mary said, on June 6, 2010 at 1:23 PM

    WOW! This sounds (and looks!) delicious!

    Delightful Bitefuls

  10. […] As well as a savory Hungarian Mushroom Soup […]

  11. DebinHawaii said, on June 10, 2010 at 5:15 PM

    With house guests I am very belated in getting around and commenting on the Souper Sundays dishes this week. :-( Thanks for joining in last week and sending such a gorgeous soup. Hungarian Mushroom is one of my favorites! ;-)



  12. dasunrisin said, on September 8, 2010 at 5:26 PM

    Wow this was delicious! Thanks so much for sharing.

  13. […] Vengriška grybų sriuba Hungarian Mushroom Soup […]

  14. […] I was a late bloomer towards mushrooms. I started with an affinity for shiitakes, and then fell in love when I tried enoki mushrooms. Shimeji are a nice woodsy, hearty mushroom, as […]

What do you think?

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: