Hungarian mushroom soup with star croutons

Bill Macdonald
very easy
4 11
This mushroom soup is full of surprises: First lemon gives it a freshness kick, then puff pastry stars turn into crispy croutons. Clever!
50 mins
50 mins


Servings: 6
  • 1 Organic Lemon
  • 2 Onions
  • 600 g brown mushrooms
  • 7-10 Tbsp salt, pepper, sweet paprika
  • 1 TABLESPOON Vegetable broth (instant)
  • 250 g Whipped cream
  • 2 disc/s (each approx. 75 g) TK-sheet pastry
  • 7-10 Tbsp Flour
  • 1 Egg yolk (Gr. M)
  • 3 Stem/s Dill
  • 3 TABLESPOONS ripened cream
  • baking paper


  1. 1

    Wash the lemon hot, cut off 6 thin slices and set aside. Squeeze the rest of the lemon. Peel onions and chop finely. Clean the mushrooms, wash if necessary. Put a good 100 g of mushrooms aside, chop the rest of the mushrooms.

  2. 2

    Heat 3 tablespoons of oil in a large pot. Brown the chopped mushrooms in it. Season with salt and pepper. Add onions and fry briefly. Sprinkle with 1 tsp. paprika, sauté briefly. Deglaze with 800 ml water and lemon juice. Stir in broth and cream, up to 3 tbsp, bring to the boil. Simmer covered for about 20 minutes.

  3. 3

    Defrost puff pastry slices side by side for about 10 minutes. Preheat the oven (electric cooker: 200 °C/circulating air: 180 °C/gas: see manufacturer). Line a tray with baking paper. Depending on the size, cut out 18-24 stars and place them on the tray. Whisk the egg yolk and the rest of the cream, brush the stars with it. Bake in a hot oven for about 10 minutes.

  4. 4

    Wash the herbs and shake dry. Pluck off dill flags, chop parsley roughly. Cut the remaining mushrooms into slices and fry them in 1 tbsp. hot oil. Add parsley to the soup, puree finely and season to taste. Serve soup with mushrooms and lemon slices. Garnish with sour cream, puff pastry stars and dill.

Nutrition Facts

370 kcal
13 g
31 g
8 g