When you’re a mushroom fan you’re always looking for new recipe ideas and ways to use them. I think I have a new idea for you. Make Gluten Free Hungarian Mushroom Soup!
Sometimes, even mushroom soup needs changing up. Hungarian Mushroom Soup does just that. It’s not your typical cream of mushroom soup recipe.
This version as uses paprika and dill for spices and gets a little tang from the sour cream added. Most recipes online for this soup use flour in them as a thickener. There’s no flour in this, making it gluten free.
MMMmmmm….Mushrooms. I can’t get enough of them.
I love using mushrooms in recipes. There are stuffed mushrooms as an appetizer and sautéed mushrooms as a side dish. For all those classic casserole and crockpot recipes, I make my own Gluten Free Condensed Cream of Mushroom Soup. Yep, give me more mushroom recipes starting with this soup.
What is Hungarian Mushroom Soup
I could spend a few sentences telling you about the history of this soup and where it came from if I could find info on it. Guess what? I can’t find much information about. Here’s what I do know.
Hungarians like ingredients like dill, paprika, and sour cream. They use them in a lot of their recipes. I think that is what makes this soup “Hungarian Mushroom Soup”.
The soup is a popular one on the internet and I continually find that it seems to come from the Moosewood Restaurant in Ithaca, New York. Moosewood is a vegetarian restaurant that has been around for decades. They were Vegetarian before being Vegetarian was cool.
Moosewood has written 14 cookbooks over the years. Their version of this soup can be found in The Moosewood Cookbook: 40th Anniversary Edition.
Thickening Soup with Cornstarch
Soup recipes often use flour as a thickening ingredient in soup. When you are gluten free, flour isn’t an option. Instead use cornstarch.
Cornstarch has twice the thickening power of flour and is great for thickening soup.
Tips for Making Hungarian Mushroom Soup
Fresh Dill vs Dried – Using fresh herbs in a recipe is great when you have them on hand. The ratio of fresh to dried herbs is usually 3:1. If you have fresh dill weed and are using it in your recipe, use 2 Tablespoons of chopped dill instead of the 2 teaspoons dried.
Using Fresh Dill – When using fresh dill, stir it into the soup at the end along with the fresh parsley.
Fresh Parsley – You want to make the most of your fresh herbs since you’ve spent good money on them. I like to make my own Frozen Herb Cubes after buying a bunch of parsley. They’re perfect for stirring into soup just before serving. You can find out how to make them HERE.
Gluten Free Soy Sauce – Gluten free soy sauce is most likely available at your local grocery store. If you’re having trouble finding it, you can get at an affordable price ONLINE.
I hope you give Hungarian Mushroom Soup a try. It’s definitely not the mushroom soup your used to but it’s one of my favorites.
Other Gluten Free Mushroom Recipes
Want more mushroom recipes? Check these out.
- Sautéed Mushrooms and Green Beans and Garlic – A super easy vegetable side dish.
- Gluten Free Condensed Cream of Mushroom Soup – A Campbell’s Cream Soup Copycat that’s Gluten Free.
- Honey Mustard Chicken with Bacon and Mushrooms – An easy main course.
Gluten Free Hungarian Mushroom Soup
Ingredients
- 4 Tbs. Unsalted Butter
- 1 Large Onion, Chopped
- 1 lb. Fresh Mushrooms, Sliced
- 2 tsp Dried Dill Weed
- 1 Tbs. Paprika
- 1 Tbs. Gluten Free Soy Sauce
- 2 Cups Chicken Broth
- 1 Cup Milk
- 2 Tbs. Cornstarch
- 1 tsp. Salt
- ¼ tsp Black Pepper
- ½ Cup Sour Cream
- 2 tsp. Fresh Lemon Juice
- ¼ Cup Fresh Parsley, Chopped
Instructions
- Melt the butter in a large pot over medium heat.
- Sauté the onions for about 5 minutes until they begin to soften.
- Add Mushrooms and sauté for an additional 5 minutes.
- Stir in Dill, Paprika, Soy Sauce, Salt, Pepper and Chicken Broth.
- Bring the soup to a boil, then reduce to low, cover and simmer for 25 minutes, stirring occasionally.
- Just before the 25 minutes is up, whisk together the cornstarch and cold milk.
- Stir the cornstarch mixture into the soup. This will help thicken the soup a little bit.
- Stir in the sour cream, lemon juice, and fresh parsley.
- Warm the soup through but do not boil. This should only take a minute or two.
- Serve Immediately.
Notes
- Fresh Dill vs Dried – Using fresh herbs in a recipe is great when you have them on hand. The ratio of fresh to dried herbs is usually 3:1. If you have fresh dill weed and are using it in your recipe, use 2 Tablespoons of chopped dill instead of the 2 teaspoons dried.
- Using Fresh Dill – When using fresh dill, stir it into the soup at the end along with the fresh parsley.
- Fresh Parsley – You want to make the most of your fresh herbs since you’ve spent good money on them. I like to make my own Frozen Herb Cubes after buying a bunch of parsley. They’re perfect for stirring into soup just before serving. You can find out how to make them HERE.
- Gluten Free Soy Sauce – Gluten free soy sauce is most likely available at your local grocery store. If you’re having trouble finding it, you can get at an affordable price online in the link above.
