What is the best mushroom for soup?

Classic button-style mushrooms are ideal for soup. Think cremini, baby bellas, or white button mushrooms. They're small, tender, and easy to prep, and they also have a classic iconic mushroom flavor. They're also easy to find, affordable, and absolutely delicious, perfect for this mushroom-heavy soup.

What thickens mushroom soup?

Since mushrooms don't thicken soups on their own like potatoes, you'll need to add something to thicken them. There are several great ways to do this. First, use flour or cornstarch to make a slurry. You can also add sour cream, Greek yogurt, or heavy cream. Just be sure to add these towards the end to keep the cream from splitting.

Why is my mushroom soup bland?

Although mushrooms have a great, earthy flavor, that flavor must be carefully developed. If you rush any of the steps, you'll find your soup isn't quite as flavorful as you'd like. Start by sauteing the mushrooms in melted butter. As they cook, they will release lots of liquid that evaporates off. This is a good thing - that excess water has minimal flavor and will dilute your soup. You also want to make sure you are developing flavor properly, so after the mushrooms cook down, saute aromatic ingredients like white onions and garlic cloves until transparent and tender. Don't forget to taste the soup often and add more salt as needed to bring out all of the rich flavors.

Hungarian Mushroom Soup

Name: Hungarian Mushroom Soup
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Hungarian
Ingredients: 1/4 cup butter; 1 pound cremini mushrooms, sliced; 1 medium yellow onion, finely chopped; 2 cloves garlic, finely chopped; 1 teaspoon salt; 1/2 teaspoon ground black pepper; 1/2 tablespoon paprika; 1/2 tablespoon dried dill; 1 teaspoon fresh thyme, finely chopped; 2 cups chicken broth; 3 tablespoons all-purpose flour; 1 cup milk; 1/4 cup sour cream; 1 tablespoon lemon juice (or to taste); 1 tablespoon fresh parsley (optional, for garnish)

Ingredients

1/4 cup butter
1 pound cremini mushrooms, sliced
1 medium yellow onion, finely chopped
2 cloves garlic, finely chopped
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 tablespoon paprika
1/2 tablespoon dried dill
1 teaspoon fresh thyme, finely chopped
2 cups chicken broth
3 tablespoons all-purpose flour
1 cup milk
1/4 cup sour cream
1 tablespoon lemon juice (or to taste)
1 tablespoon fresh parsley (optional, for garnish)

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Instructions

Melt butter in a large pot or 4 quart Dutch oven over medium-high heat and melt until it starts to bubble, about 1 minute. Add mushrooms and cook without turning for 3-5 minutes.
Add onion and garlic and season with salt and pepper. Cook until the mushrooms are golden brown, about 3-5 minutes. Stir in paprika, dill and thyme.
Add chicken broth and mix well. Bring to a boil.
In a small mixing bowl, whisk together flour and milk. Add the milk mixture into the soup. Stir well and bring it to a simmer over medium heat. Simmer until the soup starts to thicken, about 5 minutes.
Stir in sour cream and lemon juice until evenly combined.
Garnish with parsley and serve with biscuits, if desired.

Notes

How to store: Allow the leftover soup to cool completely in the fridge, then store it in an airtight container for 3-4 days.

How to reheat: Either microwave the leftovers in a bowl or warm them in a small pot on the stove until fully heated.

How to freeze: Place the chilled soup in freezer-safe containers and freeze for 2-3 months. However, the texture might not be quite as smooth after freezing and thawing.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Soup
Method: Stovetop
Cuisine: Hungarian