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    Home » Cuisine » Hungary » Low-Carb Mushroom Soup {Hungary}

    Low-Carb Mushroom Soup {Hungary}

    Published: Jan 22, 2019 Modified: Mar 26, 2022 by Lizzy

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    Low-Carb-Mushrooms-Soup

    Hungarian Recipe! My Low-Carb Mushroom Soup was perfect this weekend when the temperatures outside were 5 degrees. Nothing better than a warm soup when you come inside from the bitter cold.

    Lizzy Loves Food has a low carb mushroom soup recipe online! Click here to see my healthy soup, and to see my other recipes as well.
    To stay on my low-carb diet this month, I’ve been making a lot of soups. They are quick to make and perfect for the winter. As much as I love a salad bowl, I prefer a bowl of soup for cold nights. I must give create to the lovely Hungarian women that we meet at the farmers market a few weeks ago. She inspired me to create a low-carb version after tasting her delicious mushroom soup recipe.

    Low-Carb-Mushroom-Soup
    It got me thinking on how so many of us have recipes that we have made for years and so many pass down from families and friends. My favorite part about exploring new foods, I don’t have to travel to have a taste of a faraway place.

    Low-Carb-Mushroom-Soup
    I can bring myself around the world in my own kitchen. That to me, is the beauty of food and most of all meeting bloggers from different countries. It’s been such a gift to be able to communicate and cheer each other on from the other side of the world.

    Low-Carb-Mushroom-Soup
    Contents hide
    1 Where Do Mushrooms Come From?
    2 Step by Step - Low-Carb Mushroom Soup
    3 Variations
    4 Ways to Serve
    5 Tip
    6 Complete the Meal by Also Making:
    7 FOR MORE LOW-CARB SOUP RECIPES, CHECK OUT:
    8 Low-Carb Mushroom Soup

    Where Do Mushrooms Come From?

    Now that we import foods from everywhere, where did mushroom originally come from? The earliest commercial cultivation of mushroom was made by French botanist Joseph Pitton de Tournefort in 1707. Before then, people would go into the grassland in Europe. Today, there are over 100 mushroom species grown in different regions all around the world for us to enjoy. 

    Until about 40 years ago, people only cooked what the country grew in crops. Anything imported was way to expensive for the average household. Today, food imported has become just as expensive as food grown in the United States. This makes no sense to me and I have yet to understand except for profit, which is why I try to buy local and seasonal as much as I can.

    Step by Step - Low-Carb Mushroom Soup

    This soup is so easy to make and all you need is 2 pots, a spoon and a knife to slice. No fancy equipment here and it’s an easy to clean up, which is a perk to me!

    • Melt 2 tablespoons of butter in a 6 quarts soup pot.
    • Sauté the onions until translucent, add the garlic and sauté for another minute.
    • Add the mushrooms and sauté until the mushrooms release their juices.
    • Add 1 cup of water with 1 tbsp of cornstarch  and mix in bowl
    • Add the beef broth to the pot with 1 tablespoon of butter.
    • Add the soy sauce, paprika, dill, salt and pepper and whisking until the mixture is smooth. Bring to a boil then lower heat.
    • Add the cornstarch mix and stir. It should be a silky smooth broth with some thickness.
    • Pour mushrooms in the soup pot. Reduce heat and simmer for about 15 minutes, Cook stirring occasionally.
    • Top with fresh parsley and a spoon of sour cream before serving
    • Add salt and pepper as desired. Enjoy

    Variations

    You can add different versions of mushrooms to make this soup. 

    • Cremini
    • Shiitake
    • Oyster
    • Enoki

    Ways to Serve

    When I am ready to serve the soup, try putting a little parsley on top or dill along with vegan sour cream from Daiya products which I love. These products help me stay away from dairy and I do love the brand.

    Tip

    • Before you pour the broth into the mushroom mixture taste for seasoning. It’s best to add season at this time.
    • The broth should have a light coat on the spoon for thickness. I prefer a creamy broth.
    • Because I don’t add milk or heavy cream to any of my soups, I get that consistency with mixing the cornstarch.

    Complete the Meal by Also Making:

    • Gluten Free Bread
    • Low-Carb Italian Sausage Recipe
    • Low-Carb Teriyaki Beef Dinner
    • Low-Carb Avocado Salad

    FOR MORE LOW-CARB SOUP RECIPES, CHECK OUT:

    • French Country Style Tomato Basil Soup
    • Detox Carrot and Ginger Soup
    • 7 Day Detox Cabbage Soup

    Low-Carb-Mushroom-Soup
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    Low-Carb-Mushroom-Soup

    Low-Carb Mushroom Soup

    Lizzy Cascalheira
    Quick and easy Low-Carb Mushroom Soup that is full of flavor. Nothing better than a warm cup of soup during those winter months.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 20 minutes mins
    Cook Time 20 minutes mins
    Total Time 40 minutes mins
    Course Soup
    Cuisine Gluten Free, Low-Carb
    Servings 8
    Calories 124 kcal

    Ingredients
      

    Mushrooms

    • 3 tablespoons butter
    • 1 large onion diced
    • 2 clove garlic minced
    • 12 oz cremini mushrooms chopped
    • 12 oz white button mushrooms chopped
    • 3 tablespoons paprika, Hungarian
    • 2 teaspoons dill
    • 1 teaspoon salt
    • ¼ teaspoons pepper

    Broth of the Soup

    • 3 tablespoons butter
    • 2 tablespoon cornstarch
    • 3 cups beef broth
    • 1 cup water
    • 2 tablespoon soy sauce

    Instructions
     

    Mushrooms

    • Melt 2 tablespoons of butter in a 6 quarts soup pot.
    • Saute the onions until translucent, add the garlic and saute for another minute.
    • Add the mushrooms and sauté until the mushrooms release their juices.

    Make the Broth

    • Add 1 cup of water with 1 tbsp of cornstarch  and mix in bowl.
    • Add the beef broth to the pot with 1 tablespoon of butter.
    • Add the soy sauce, paprika, dill, salt and pepper and whisking until the mixture is smooth. Bring to a boil then lower heat.
    • Add the cornstarch mix and stir. It should be a silky smooth broth with some thickness.
    • Pour mushrooms in the soup pot.
    • Reduce heat and simmer for about 15 minutes, Cook stirring occasionally.
    • Top with fresh parsley and a spoon of sour cream before serving
    • Add salt and pepper as desired. Enjoy

    Notes

    • When I am ready to serve the soup, try putting a little parsley on top along with vegan sour cream from Daiya products which I love.
    • Before you pour the broth into the mushroom mixture taste for seasoning. It’s best to add season at this time.
    • The broth should have a light coat on the spoon for thickness.
    • I prefer a creamy broth. If it's not thick enough sprinkle cornstarch to thicken.
    • Replace the 1 cup of water with heavy cream, if you would like a heavier creamy soup. 

    Nutrition

    Calories: 124kcalCarbohydrates: 8gProtein: 4gFat: 9gSaturated Fat: 5gCholesterol: 22mgSodium: 960mgPotassium: 463mgFiber: 1gSugar: 2gVitamin A: 1555IUVitamin C: 2.1mgCalcium: 27mgIron: 1.2mg
    Tried this recipe?Let us know how it was!
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    Filed Under: Europe, Hungary, Low-Carb, Soup

    About Lizzy

    I love to cook, eat and find good places to have a great meal so no matter where I go I always ask the locals the same question, “Where’s a good place to eat?”

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