Total Time:
1 hour 30 minutes
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This Hungarian Mushroom Soup with (or without!) Chicken tastes rich and decadent but it’s loaded with healthy veggies and lean protein. Perfect for a low-carb diet!
There’s a wonderful little lunch café in one of the small mountain towns in our vicinity. They serve fabulous salads and sandwiches but their Hungarian Mushroom Soup is probably my favorite item on the menu. It’s rich, creamy and decadently delicious! I thought about trying to create a copy-cat recipe but when a waitress at the café verified that the delicious soup was “loaded with heavy cream”, I decided that perhaps it would be better to resign myself to an occasional splurge at the restaurant.
A few weeks ago, however, I had a craving for the amazing Hungarian Mushroom Soup and decided to give myself a challenge: come up with a recipe that tastes similar to the restaurant soup but one that’s healthy with lots of veggies and lean protein. I also wanted the soup to be decently low in calories and carbs.
Who me?
Scott has lots of funny names for me. For example, when I was pregnant with our first child and carried the baby like a huge basketball, straight out the front, he called me, “bullet” and sometimes, “torpedo”. He also refers to me, in a culinary sense, as a “full-service gas station”, meaning that, unlike chefs who either like to cook or bake, I love it all (savory, healthy, international, cakes, cookies, jams, jellies and on and on it goes)!
Another moniker he has for me, on occasion, is, “the mad scientist in the kitchen”. That’s what he calls me on the days when I’m intently and relentlessly working on a new recipe, not willing to give up until I get it just right.
I don’t mind his silly names, they always make me laugh. And guess what? I truly did feel like “a mad scientist in the kitchen” as I worked on this Hungarian Mushroom Soup recipe. After several “experiments” and lots of tweaks, I’m happy to say this soup is as good as the restaurant soup… but so much healthier (20g of protein and 200 calories per serving)!
How to make this Hungarian Mushroom Soup
The base of my soup includes lots of veggies; onion, shallot, bell pepper, herbs, spices and garlic are all sautéed in a small amount of both butter and olive oil.
Once these veggies are soft and translucent and the spices have melded and married, the broth is added, either (chicken or vegetable). At this point, we also add chopped carrots, a bag of cauliflower rice, a splash of soy sauce (adds umami) and a spoonful of brown sugar (melds all the other flavors together). Increase the heat and bring the mixture to a boil then reduce to a nice steady simmer.
Wondering about the cauliflower rice? You won’t taste the cauliflower rice in the finished soup but it gives the soup extra nutrition, flavor depth and a creamy consistency when everything is pureed together. In the past, I often used potatoes to thicken my soups but I love that cauliflower is much lower in carbs (and calories) and works just as well!
A wonderful mushroom trick
While this veggie-rich broth is simmering, it’s time to get the mushrooms going. I like to use an easy technique I learned a while back from Cook’s Illustrated. Since this is Hungarian Mushroom soup you’ll need a generous portion of mushrooms (24 ounces).
Generally, when mushrooms are sautéd, they soak up a lot of butter which makes them very dense in calories. The Cook’s Illustrated method bypasses this by starting the mushrooms in a small amount of chicken broth. The broth draws the excess moisture from the mushrooms as they cook – so when all of the liquid is evaporated, it only takes a small amount of butter to add flavor and beautifully brown the little ‘shrooms!
Put it all together!
Once the veggies and broth are simmered to perfection and the mushrooms are golden-hued, it’s time to put it all together. I like to use my immersion blender to puree the broth/veggie mixture to a creamy consistency. Alternatively, you can use a regular blender or food processor. (Just make sure to let the broth cool a bit and to vent the top to prevent a pressure build-up and mess in your kitchen!)
Then simply add the golden mushrooms to the creamy broth, chop up a handful of fresh dill and get ready for a delicious feast.
With chicken… or without!
I love to make this Hungarian Mushroom Soup a little more hearty and satiating by adding chicken breast at the very end. I use an old Chinese culinary trick called “velveting”. It only takes a couple of extra minutes but the results are quite magical, producing little bites of the most melt-in-your-mouth-tender chicken with each spoonful of soup.
The velveting technique might sound a little strange the first time you try it but trust me, it’s amazing! This is how it works:
- Combine an egg white with a teaspoon of each of the following; cornstarch, vinegar and olive oil. Stir it all together with a fork or whisk.
- Cut the raw chicken into bite-size pieces.
- Add the chicken to the egg-white mixture and stir to combine.
- Allow the chicken to marinate for 15-20 minutes.
- Add the chicken to the pot of simmering soup.
- Cover the pot, turn off the heat and let the magic begin!
- 10 minutes later, enjoy a bowl of delicious Hungarian Mushroom Soup with fabulous little bites of super tender chicken.
Okay, I’ve spilled all my secrets. Now it’s time for you to make it yourself. Put “mushrooms” on your shopping list and any other ingredients you might be missing. Make a pot of this healthy, hearty Hungarian Mushroom Soup. I think it may go on your favorite soups list. It’s definitely on ours!
P.S. We love to serve this soup with our Ridiculously Easy Focaccia Bread (pictured above with the soup and below on its own), either fresh from the oven or toasted in a pan with a bit of olive oil.
Cafe Tips for making this Hungarian Mushroom Soup
- I usually use cremini mushrooms (aka mini Bellas) for this soup but other types will also work. Feel free to use a combination if you prefer.
- This recipe calls for low-sodium soy sauce in both the soup and in the preparation of the mushrooms. You won’t taste the soy in the final product, it just adds a wonderful umami layer of flavor.
- Hungarian Mushroom Soup usually calls for dill. I like to use fresh dill. If you don’t care for dill or can’t find fresh dill, finely chopped rosemary is also delicious in this recipe. Rosemary has a stronger flavor so you won’t need as much. See the recipe for amounts.
- Be sure to use low-sodium soy sauce and chicken broth so the soup doesn’t get too salty.
- If you only have regular chicken broth, reduce the amount of salt in the soup.
- If you only have regular soy sauce, reduce the amount in the mushrooms and the soup to 1 tablespoon (instead of 2).
- This Hungarian Mushroom soup calls for a bag of cauliflower rice. The “rice” adds nutrition and also helps thicken the soup. You can find both fresh and frozen cauliflower rice at most larger grocery stores. Either of them will work.
- I like to use an immersion blender to puree this soup. I love my immersion blender as the soup can be blended right in the pot. Immersion blenders are reasonably priced and can be used for lots of kitchen tasks. (I use mine to whip cream for desserts in record time!)
- This soup recipe makes a large batch (12 servings) but it freezes well and is wonderful to pull out on busy days for a quick, healthy meal.
- Should you wash mushrooms? This is a debate that has been going on forever in culinary circles. Some chefs and experts feel that the mushrooms will absorb the water and will be soggy.
- My opinion? Absolutely wash them! I can’t believe how much dirt goes down the drain as I gently scrub my mushrooms under running water. Any water that might be absorbed will be evaporated as the mushrooms cook and release their own moisture.
- Don’t be tempted to cook the chicken any longer than instructed in the recipe. If you follow the directions, the results will be perfectly cooked, perfectly tender chicken. The reason that chicken breasts have a reputation for being dry is because they are often overcooked.
Thought for the day:
Lift up your eyes on high
And see who has created these stars,
The One who leads forth their host by number,
He calls them all by name;
Because of the greatness of His might and the strength of His power,
Not one of them is missing.
Isaiah 40:26
What we’re listening to for inspiration:
How Great Thou Art
If you enjoy this recipe, please come back and leave a star rating and review! It’s so helpful to other readers to hear your results, adaptations and ideas for variations.
Hungarian Mushroom Soup – with or Without Chicken!
This Hungarian Mushroom Soup with (or without!) Chicken tastes rich and decadent but it’s loaded with healthy veggies and lean protein. Perfect for a low-carb diet!
:
Prep Time:
45 mins
Cook Time:
45 mins
Total Time:
1 hr 30 mins
Servings: 12 servings
Calories: 205 kcal
Ingredients
For the soup:
-
1
tablespoon
extra virgin olive oil -
1
tablespoon
butter
I used salted butter -
1
large
sweet onion
roughly chopped -
2
medium
shallots
roughly chopped -
1
large
yellow bell pepper
roughly chopped -
4
medium
cloves garlic
roughly chopped -
2
teaspoons
sweet paprika -
2
teaspoons
smoked paprika -
1
teaspoon
dry oregano -
1
teaspoon
dry thyme -
8
cups
low-sodium broth
chicken or vegetable -
2
medium
carrots
scrubbed and roughly chopped -
10
ounces
frozen cauliflower rice -
2
tablespoons
low-sodium soy sauce -
2
teaspoons
brown sugar -
1
teaspoon
kosher salt
more to taste (I use Morton’s) -
½
teaspoon
black pepper -
2
medium
bay leaves -
½
cup
heavy cream -
¼
cup
finely chopped fresh dill
as an alternative, you can use 2-3 teaspoons of finely chopped fresh rosemary
For the mushrooms:
-
24
ounces
Crimini mushrooms (aka mini Bellas)
thinly sliced (or a mix of mushrooms) -
¼
cup
low-sodium chicken or vegetable broth -
2
tablespoons
low-sodium soy sauce -
1
tablespoon
butter
For the chicken: (optional)
-
1-1½
pounds
chicken breast -
1
large
egg white -
1
teaspoon
corn starch -
1
teaspoon
vinegar
any kind you like -
1
teaspoon
extra virgin olive oil
Instructions
For the soup:
-
Heat a large Dutch oven or soup pot over medium heat. Add the butter and oil and swirl the pan until the butter is melted. Add the onions, shallots, bell pepper, smoked paprika, sweet paprika, oregano and thyme and stir to combine.
-
Cook for 4-5 minutes, stirring occasionally until the veggies are soft and the onion is translucent. Add the garlic and cook for another minute, stirring frequently.
-
Add the broth, carrots, cauliflower rice, soy sauce, brown sugar, salt, pepper and bay leaves. Bring the mixture to a boil then reduce to a steady simmer and cook, uncovered, for 20-25 minutes or until the carrots are nice and tender.
-
While the soup is simmering, prepare the mushrooms and the chicken, (if using) (See preparations below.)
-
Remove the pot from the heat and discard the bay leaves. Using an immersion blender or a regular blender, puree the mixture until nice and smooth.
-
NOTE: If using a regular blender, be sure to allow the mixture to cool a bit before blending and vent the blender by removing the center cap. When blending, cover the opening in the blender top with a funnel, a clean kitchen towel or several thicknesses of paper toweling.
-
Add the sautéd mushrooms to the soup, place the soup over medium heat and bring to a simmer. Once the soup is simmering, add the prepared chicken and stir well to separate the pieces.
-
Cover the pot, turn off the heat and allow the soup to sit (undisturbed) for 10 minutes.
-
Uncover and add the heavy cream and fresh dill (or rosemary). Stir to combine then take a little taste and adjust the seasoning, if needed, with more salt and pepper.
-
Ladle into bowls and top with a spoonful of sour cream and a little extra dill (or rosemary) Serve and enjoy!
For the mushrooms:
-
Combine the sliced mushrooms, broth and soy sauce in a large skillet over medium-high heat. Cook, stirring constantly for 1-2 minutes until you notice the mushrooms starting to give off their liquid. Continue to cook for 8-12 minutes, stirring occasionally, until almost all of the liquid in the pan has been evaporated.
-
Push the mushrooms to the sides of the pan, creating an open space in the center. Add the butter and let it melt then stir the mushrooms thoroughly to coat with the butter.
-
Spread the mushrooms to an even layer and reduce the heat to medium. Allow them to cook without disturbing for 1-2 minutes until the undersides turn golden brown. Stir and repeat browning and stirring 2-3 times until the mushrooms are nicely browned. Set aside.
For the chicken:
-
In a medium-size bowl, combine the egg white, corn starch, vinegar and oil. Stir with a whisk or a fork to combine.
-
Cut each chicken breast into strips approximately ¾ inch wide. Cut the strips into bite-size pieces and add to the egg-white mixture. Stir well to coat the chicken then allow the chicken to velvetize (marinate) for 15-20 minutes before adding to the soup. (See directions above under For the Soup:)
Recipe Notes
See Café Tips above in the post for more detailed instructions and tips to ensure success.
If you prefer to use Metric measurements there is a button in each of our recipes, right above the word “Instructions”. Just click that button to toggle to grams, milliliters, etc. If you ever come across one of our recipes that doesn’t have the Metric conversion (some of the older recipes may not), feel free to leave a comment and I will add it.
Nutrition facts per serving (1cup)
Calories 205kcal
Fat 10g
Saturated fat 4g
Trans fat 0.1g
Polyunsaturated fat 1g
Monounsaturated fat 3g
Cholesterol 53mg
Sodium 545mg
Potassium 850mg
Carbohydrates 13g
Fiber 2g
Sugar 5g
Protein 19g
Vitamin A 2359%
Vitamin C 44%
Calcium 55%
Iron 2%