Cold Weather Comfort: Hungarian Mushroom Soup with Sausage
Rich and creamy, this Hungarian Mushroom Soup with Italian Sausage is loaded with flavors ranging from Hungarian sweet paprika to dill weed and even a splash of lemon. It’s a comforting soup that’s perfect for the cooler months.
Things to know:
What is in Hungarian mushroom soup?
Hungarian Mushroom Soup ingredients center around mushrooms, butter, onions, and Hungarian paprika, thickened with a flour/milk roux and finished with a creamy element like sour cream or half-and-half, plus fresh dill, lemon, and sometimes soy sauce or Worcestershire for depth, creating a savory, earthy, and tangy soup. Because we could not fathom eating a soup without a protein, we added Italian Sausage which fits perfectly with this comforting soup!
Should I cook sausage before putting in soup?
Yes, you almost always cook sausage before adding it to soup, usually by browning it first to build flavor, render fat, and ensure it’s fully cooked, preventing a greasy, underdone, or bland soup; you can either cook it completely or just brown it, then finish cooking in the soup.
What is a good thickener for mushroom soup?
Good thickeners for mushroom soup include roux (flour & butter) for richness, cornstarch or arrowroot slurry for quick gluten-free thickening, and blended starchy vegetables (potato, beans) for natural body, plus options like heavy cream, yogurt, or even pureed tortillas for a creamy texture, all used with proper mixing to avoid lumps.
What pairs well with Hungarian mushroom soup?
Salad – A simple salad with creamy dressing, chopped salad or veggie salad are always perfect pairings. Bread – Dinner rolls, crusty bread, Parmesan cheese bread or bread sticks will act as perfect sides. Or serve the soup in a bread bowl!
Which white wine is good for mushroom soup?
Wine Pairing: Creamy mushroom soups are best served with light white wines like Sauvignon Blanc, Pinot Grigio, Chardonnay, or Semillon.
Ingredients
1 pound ground Italian sausage
4 T unsalted butter
2 cups diced onions
1 pound fresh button mushrooms , sliced (reserve and sauté 1 cup for garnish)
2 t dried dill weed
1 T soy sauce
2 cups vegetable broth
2 T cornstarch
1 cup whole milk
1/2 cup sour cream
2 t lemon juice
1/4 cup chopped parsley
1 t salt
1/4 t ground black pepper
pinch of cayenne pepper
Garnish: sautéed sliced mushrooms, fresh chopped parsley, dollop of sour cream
1. Form your Italian sausage into balls or cubes about the size of a marble. Place them on a baking sheet and chuck them into at the oven set to 350F for about 10 minutes.
2. Melt butter over medium heat in a 5 quart dutch oven or heavy bottomed pot.
3. Add onions and sauté for 3 to 4 minutes until softened and translucent.
4. Add in the mushrooms and cook 5 minutes.
5. Stir in the dill, paprika, soy sauce, and vegetable broth. Reduce heat to medium-low and very gently simmer, covered, for 15 minutes.
6. In a small bowl, whisk together the corn starch and milk until completely blended; stir mixture into the soup until incorporated.
7. Place the cover back on the pot and gently simmer, stirring occasionally, for another 10 or so minutes.
8. Stir in the sour cream, lemon juice, parsley, salt, pepper, and a pinch of cayenne.
9. Cook for another 3 minutes or so over low heat until warmed through (do not allow it to boil.)
10. Serve in bowls and garnish with sautéed mushrooms, a dollop of sour cream, and additional parsley with some crusty bread on the side. ENJOY!
Notes:
Do not boil. You want to keep this soup at a gentle simmer throughout the cooking process but especially after adding the sour cream. Bringing it to a boil could cause it to curdle.
Use Hungarian Paprika. If you want the full flavor of this soup, Hungarian Paprika is a must. Regular paprika does not compare when it comes to the depth of flavor in paprika imported from Hungary. If you can’t find any at your local store, you can get Hungarian Paprika online. We got ours from Amazon. For this recipe, I used Hungarian sweet paprika, which has a sweet and mild flavor. If you want a little more kick to your soup, you can use Hungarian Half Sharp Paprika, which is a bit spicier. Avoid Spanish paprika.
Equipment used:
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