Hungarian Wild Mushroom Soup

This may be my favorite soup of all time... But it's hard to say because there are so many tasty soups.

This is a smoky, creamy umami soup that satisfies my taste buds and may be slightly addictive.

Photo by Caitlin Beer

I've loved soup since I was a kid. My Mother makes the best chicken soup, but I don't think she ever made anything quite like this. Ironically, I actually used to hate mushrooms as a kid. And onions. In my defense, I was subjected to the horror of canned mushrooms, which in my humble opinion ruins the texture and taste... Now I rarely eat anything without mushrooms and onions! And garlic. Yum.

So, if you have picky kids, there is hope. Even my 12 year old nephew loves morel mushrooms. Morels have a meaty texture and flavour reminiscent of beef. Morels are a rare wild mushroom that is very difficult to cultivate because it has a special symbiotic relationship with trees, so it's usually harvested from the wild. The Latin genus is Morchella. All Morchella are edible, but there are a few look alikes (Gyromitra, Verpa, Helvella) so it's best to get your morels from a professional unless you're willing to do thorough identification research first.

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I added in the fresh button mushrooms (Agaricus mushrooms) as a filler and for some different texture. Believe it or not, store bought mushrooms originate from a common wild mushroom as well, which grows in native grass pastures. They do have some toxic look alikes though, so best to get in the store.

Morels have a lot of flavour and I think they pair quite nicely cooked with button mushrooms. Or you could omit the button mushrooms and double the morels if you're feeling really extravagant. Or try without morels and just use all button mushrooms! Let me know what variations you try in the comments below.

You may want to double this recipe and save some for later. I think it would freeze well.

Okay no more rambling, here's the delicious recipe...

Hungarian Wild Mushroom Soup

By Caitlin Beer

30 minutes

Serves 4-5

□ 2 T butter

□ 2 T sunflower oil

□ 14 grams Wildland Foods dried Morels or pidpenky (or half of each)

□ 1 cup sliced fresh button mushrooms

□ 1-2 T chopped dill (or 2 teaspoons dried)

□ 1/2 teaspoon black pepper

□ 1 teaspoon Salt

□ 2 cups broth (veggie, beef or Mushroom broth)

□ 1 cup hot water

□ 1/2 teaspoon dried nettle or parsley

□ 2 teaspoons lemon juice

□ 1/2 cup sour cream

□ 1 cup milk

□ 1 T smoked paprika (you could use regular paprika, but the smoke flavour is incredible)

□ 1 T soy sauce

□ 1 large onion diced

□ 3 cloves garlic

□ 3 Tablespoons cornstarch (mixed with a few tablespoons cold milk)

1/4 teaspoon celery seed (optional)

Directions

◇ First you want to boil 1 cup of water (I have an electric kettle) then pour over your dried morels. I place in a bowl and stack another on top to keep them submerged about 15 minutes.

◇ Then while they rehydrate, dice your onions, garlic and slice button mushrooms. I prefer my mushrooms sliced 1/8" but it's up to you.

◇ Preheat skillet and saute your onions in oil and butter for 10-15 minutes on medium heat stirring regularly. I like them somewhat caramelized.

◇ Strain your morels, saving the water from soaking. Slice morels into rings.

◇ Add morels, button mushrooms and garlic to skillet with onions and saute 5-10 minutes on medium low.

◇ Heat 2 cups broth and morel soaking water to medium pot on medium high heat.

◇ Measure your milk and then mix cornstarch in small cup with small amount of milk before adding, this makes it easier to incorporate and prevents clumping.

◇ Add soy sauce, paprika, sour cream, milk, cornstarch slurry, nettle, lemon juice, salt and pepper, and celery seed to broth.

◇ Cook on medium heat for 10 minutes, stirring regularly. This is usually when I make some garlic bread and set the table.

◇ Serve with dollop of sour cream and garnish with dill.

Let me know what you think in the comments!

Photo by David Beer