Ahhh yes 😍 Hungarian Mushroom Soup (Szekelyderzs) — rich, creamy, earthy, and perfectly cozy. Here’s an authentic-style recipe you can try:
🍄 Hungarian Mushroom Soup (Szekelyderzs)
Ingredients
- 500 g mushrooms (button or cremini), sliced
- 1 medium onion, finely chopped
- 2 tbsp butter or oil
- 2 cloves garlic, minced
- 1 tbsp all-purpose flour (or cornstarch for gluten-free)
- 1 tsp sweet Hungarian paprika
- 1 tsp dried thyme or marjoram
- 1 liter vegetable or mushroom broth
- 100 ml sour cream (vegan version: coconut cream or cashew cream)
- Salt & black pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Heat butter or oil in a pot. Sauté onion until soft and golden.
- Add garlic and cook 30 seconds.
- Sprinkle in flour and paprika, stir to combine (forms a roux for thickening).
- Add mushrooms and thyme. Cook 5–7 minutes until mushrooms release moisture and start to brown.
- Pour in broth, stir, and simmer 15–20 minutes until mushrooms are tender.
- Lower heat, stir in sour cream (reserve a little to swirl on top if you like).
- Season with salt and pepper.
- Serve hot, garnished with parsley.
✨ Tips
- For extra depth, add a splash of white wine while cooking mushrooms.
- Use a mix of wild mushrooms if available for a richer flavor.
- Serve with crusty bread or homemade dumplings for a hearty meal.
If you want, I can also give a super creamy, “restaurant-style” version that’s ultra rich and velvety without being heavy. Do you want me to do that?
Related Posts:
