Hearty Hungarian Mushroom Soup Recipe

Hungarians are as passionate about mushrooms as Italians.  As the autumn draws in I think about all those hearty winter dishes that will see me through the cold months.  There is nothing more warming or tasty than Hungarian mushroom soup.  Here’s my quick and easy recipe.

Ingredients

50g butter or margarine

8 shallots cut into quarters

3 cloves of garlic, roughly chopped

500g assorted wild mushrooms

(I like to use a mixture depending on what is in season.  Often I use chestnut, enoki and shitake with some dried wild mushrooms that I’ve soaked in warm water for 20 minutes and drained.  I reserve some of the liquid to add flavour to the stock)

800ml chicken or vegetable stock (depending on whether you or your guests eat meat)

1 tbsp cornflour dissolved in 2 tbsp cold water

Handful of finely chopped chives

Instructions

Melt the butter in a large pan and gently fry the shallots until soft (but not brown)

Hungarian Mushroom Soup

Add the garlic and stir

Add the mushrooms and cook out for five minutes

Hungarian Mushroom Soup

Add the stock (and a few tablespoons of the liquid from the dried mushrooms) and leave to simmer for five minutes

Then add the dissolved cornflour and allow to cook out for five minutes

Hungarian Mushroom Soup

Allow to cool, then blend

If you prefer a thin soup pass the liquid through a sieve but personally I like it thick

Reheat when required

Hungarian Mushroom Soup

Season with salt and pepper to taste

To serve sprinkle chives on the top and enjoy with plenty of crusty bread

Hungarian Mushroom SoupEasy, tasty, cheap – everything y0u want from perfect winter-warming food!

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About Charlotte J

Graduate, journalist, blogger and follower of all things media.