For a flavorful, umami-rich broth that really lets mushrooms shine, start with a packet of dried porcini mushrooms. First, you’ll soak the dried mushrooms in a bowl of boiling water, which rehydrates and softens them and also transforms the water into a deep, earthy broth, which will eventually get stirred into the simmering vegetable broth.
start by sautéing the onion, garlic, and spices until fragrant. The turmeric and coriander bloom as they warm in the hot oil, and begin to release the full spectrum of their flavor, which leaves you with an even more delicious bowl of soup.
Hungarian mushroom soup is a rich and savory soup made from sautéed mushrooms and thickened with a milk and flour slurry. Its luxe texture comes from tangy sour cream, not heavy cream. And like other popular Hungarian recipes, like goulash and chicken paprikash, it relies on paprika for even more flavor. Fresh dill and thyme add an herbaceous and lemony flavor as the soup simmers, and as a garnish.
A note on the squash: I chose my squash based on size and appearance. I went to the market with the goal of finding the largest and smallest edible squash I could find. I would recommend asking the vendors which squash taste the best, as I've had some experience with not-so-tasty "edible" squash. I've found that sweet dumpling, carnival, kuri, blue hubbard, acorn, honey nut, and buttercup work well.