- 2 oz Porcini mushroomsdried
- 1 lb Button mushrooms
- ½ lb Portobello mushroomsbaby
- 3 tbsp Olive oil
- 1 Onionthinly sliced
- 1½ tsp Salt
- 3 oz Pancettachopped
- 1 tbsp Smoked PaprikaHungarian
- 1 cup Dry white wine
- 1 (14½-oz) can Сan chicken brothlow sodium
- 1½ lbs PotatoesYukon Gold, peeled and diced
- Saltto taste
- Black pepperfreshly ground, to taste
- Sour cream8 tbsp
Hungarian Mushroom and Potato Soup
This Hungarian Mushroom and Potato Soup is a delicious earthy soup made with a combination of button and porcini mushrooms. Porcini mushrooms are so easy to rehydrate and they bring a real depth of flavor to any mushroom soup or sauce.
To make this soup, I start by rehydrating porcini mushrooms. To make the soup, I sauté onions until soft. Once the onions have softened, I add pancetta and paprika and cook until very fragrant. Next I add all the mushrooms and cook until they start releasing liquid. Add wine, reserved porcini soaking liquid, chicken broth, water, and potatoes and simmer until the potatoes are cooked through. Before serving, I adjust the seasoning and finish with a dollop of sour cream in each bowl.
To make Hungarian Mushroom and Potato Soup, you will need the following ingredients:
Steps to make Hungarian Mushroom and Potato Soup
Add mushrooms and cook
Add liquid and bring to boil
Delicious soup! Thanks for sharing!
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