- 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.Â
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
1 | Rehydrate mushrooms | 15 |
Place 2 ounces of porcini mushrooms in a cup or bowl with 1 cup of boiling water. Set to one side for 15-20 minutes until the mushrooms soften and rehydrate. | ||
2 | Prepare mushrooms | 5 |
Remove the stems from 1 pound of button mushrooms, and chop finely. Slice the mushroom caps. Remove the rehydrated porcini mushrooms from the soaking liquid using a slotted spoon. Press out any excess liquid and chop finely. Set the liquid to one side. | ||
3 | Sauté onions | 3 |
Place a large pot over medium-high heat. Add 3 tablespoons of olive oil and 1 thinly sliced onion. Cook for about 3 minutes until the onion softens. | ||
4 | Cook pancetta | 5 |
Add 3 ounces of chopped pancetta to the onions and cook for about 3 more minutes. Add 1 tablespoon of paprika and cook for about 2 minutes until very fragrant. | ||
5 | Add mushrooms and cook | 5 |
Increase the heat to high, and add all the mushrooms to the pot. Cook while stirring constantly for about 5 minutes, until the mushrooms begin to release liquid. | ||
6 | Add liquid and bring to boil | 20 |
Add 1 cup of wine, the reserved porcini soaking liquid, 1 can of chicken broth, 2 cups of water, and 1 ½ pounds of potatoes. Bring the soup to a boil, then reduce heat and simmer until the potatoes are cooked through. | ||
7 | Season | 1 |
Taste and adjust seasoning. | ||
8 | Serve | |
Serve garnished with a dollop of sour cream. | ||
Recipe Reviews
Delicious soup! Thanks for sharing!
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