Oh, yes, please! It’s soup weather out there folks, and this Hungarian Mushroom Soup will be a welcome addition to your meal plan. Even our non-mushroom lover ate it with only minimal complaints, which is saying something.
It’s thick, full of mushrooms and barley, and has just a touch of tang from sour cream. It would be perfect served in my One Hour Bread Bowls and now that I’ve written that I’m wondering WHY I didn’t think of that yesterday.
Moosewood Hungarian Mushroom Soup Recipe
This recipe is my version of Molly Katzen’s Hungarian Mushroom Soup from the Moosewood Cookbook. I added barley to bulk it up a bit because barley is just so fantastic in soup and I knew it would work really well in mushroom soup.
And having TWO teen boys means we need to bulk up all kinds of recipes with grains or vegetables.
Our non-lover of mushrooms appreciated the fact that I reduced the mushrooms by about 1/2 the amount originally called for in the recipe and replaced them with cooked barley. He doesn’t like the texture of cooked mushrooms. I can understand that as a kid in Alaska we never had mushrooms until the mid-80s or so. I had to learn to like them.
What Kind of Mushrooms do you use in Hungarian Mushroom Soup?
Just about ANY mushrooms can work in Hungarian Mushroom Soup! This soup will work with wild foraged mushrooms, safely hunted mind you. Or store bought mushrooms, wild OR tame. Or tried dried mushrooms, soak them first!
In my soup, I used a pound of Chanterelles I picked up at Costco. They were so beautiful I couldn’t resist buying them for mushroom soup, it wasn’t a bad decision!
- 1 cup dry barley
- 2 1/2 cups water
- pinch of salt
- 2 TBSP butter
- 1 large onion, chopped
- 1 pound mushrooms, I used foraged chanterelles I found at Costco but use what mushrooms you have or like the flavor of
- pinch paprika, I would say use Hungarian if you have it but I used to smoked and it worked too
- 3 tsp dill weed, I would say use Hungarian if you have it but I used to smoked and it worked too
- 2 teaspoons balsamic vinegar
- 4 1/2 TBSP flour
- 3 cups water
- 1 1/2 cups milk, let the milk set out while you work work to warm a little
- 3/4 cup sour cream
- bring the 2 1/2 cups of water to a boil in a small saucepan
- add barley, return to boil, reduce heat, cover and cook for 40 minutes, do not let it boil dry or boil over
- heat the butter in a dutch oven over medium heat, add onions, cook five minutes
- meanwhile clean the mushrooms and slice
- after five minutes add the sliced mushrooms to the onions, add the paprika and dill weed
- cover and cook 15 minutes stirring occasionally then stir in the vinegar
- slowly sprinkle the flour in and stir to combine, cook and stir for five minutes
- add the 3 cups water, cover and simmer 10 more minutes, stir often
- reduce the heat to medium low and whisk in the milk, drain the barley and it add to the soup, stir to combine
- measure out the sour cream to a small bowl, add a scoop of soup and stir to combine and then pour the whole thing back in the pot of soup, heat slowly over medium low heat, do not let it boil or it may curdle
- taste and add salt and pepper as needed
- serve warm