Hungarian Mushroom Soup, enriched with the addition of fresh spinach, epitomizes the joy of experimentation in the kitchen. It’s a testament to the artistry of cooking – a blend of flavors, textures, and colors that dance harmoniously on the palate. With each spoonful, you’re not just savoring a dish; you’re experiencing a symphony of tastes, crafted with love and creativity.
Ingredients:
- 2 cups chicken broth
- 1/2 cup dry white wine
- 4 tablespoons butter
- 2 cups chopped onion
- 1 pound mushrooms, sliced
- 2 teaspoons paprika
- 2 teaspoons dried thyme
- 2 teaspoons dried dill
- 2 tablespoons soy sauce
- 1 cup whole milk
- 3 tablespoons all-purpose flour
- 1/4 cup sour cream
- 2 tablespoons lemon juice
- Salt and pepper to taste
- Fresh spinach (optional, for added nutrition and flavor)
Instructions:
- Begin by sautéing the sliced mushrooms and chopped onions in butter over medium heat. Allow them to cook for approximately 15 minutes, or until they become tender and golden brown, releasing their delicious aroma.
- Once the mushrooms and onions are beautifully caramelized, it’s time to add the chicken broth, dry white wine, soy sauce, and a delightful blend of seasonings including paprika, thyme, and dill. Allow the mixture to simmer over low heat, allowing the flavors to meld and intensify.
- As the soup simmers, create a creamy base by mixing together the flour and whole milk until smooth. Gradually add this mixture to the pot, stirring constantly to prevent lumps from forming. Continue to simmer the soup until it thickens slightly, approximately 10 minutes.
- Once the soup has reached the desired consistency, it’s time to add the finishing touches. Stir in the sour cream and lemon juice, adding a touch of tanginess and creaminess to the soup. Season with salt and pepper to taste, adjusting the flavors to your liking.
- Now, for the pièce de résistance – the fresh spinach! Add a few handfuls of washed and chopped spinach to the pot, allowing it to wilt gently in the hot soup. Not only does this add a vibrant pop of color, but it also boosts the nutritional value of the dish, providing a hearty dose of vitamins and minerals.
- Give the soup a final stir to incorporate the spinach evenly throughout, then remove it from the heat.
- Ladle the Hungarian Mushroom Soup into bowls, garnishing each serving with a sprinkle of fresh herbs or a dollop of sour cream if desired.
- Serve piping hot and enjoy the rich, earthy flavors of this comforting soup, enhanced by the addition of fresh spinach.
Additional Tips:
- Feel free to customize this recipe to your taste preferences by adjusting the seasonings or adding other vegetables such as carrots or celery.
- For a vegan version of this soup, you can substitute vegetable broth for the chicken broth and use plant-based butter and milk alternatives.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days, allowing the flavors to meld even further.
Conclusion:
Your Hungarian Mushroom Soup with the addition of fresh spinach is a true culinary masterpiece, combining earthy mushrooms, savory broth, and creamy textures with the vibrant freshness of leafy greens. It’s a delightful fusion of flavors and textures that’s sure to warm both body and soul. Cheers to your culinary creativity and may your kitchen adventures continue to inspire and delight!
I made Hungarian Mushroom soup tonight from recipes that I found here, but I added fresh spinach because I had to get rid of it. Very tasty!
2 C chicken broth
1/2 cup dry white wine
4 tbsp butter
2 C chopped onion
2 tsp paprika
2 tsp thyme
2 tsp dill
2 tbsp soy sauce
1 C whole milk
3 tbsp flour
1/4 C sour cream
2 tbsp lemon juice
Salt and pepper to taste
Sauté mushrooms and onions in butter, 15 minutes. Add broth, wine, soy sauce and seasonings, simmer low, reduce by half. Mix flour and milk, add slowly to pot. Simmer until thick, 10 minutes. Stir in sour cream and lemon juice. Salt and pepper to taste.
Then I added a few handfuls of spinach, because why the hell not? 