Description
This rustic Hungarian mushroom soup is a comforting and flavorful dish perfect for cozy evenings. The combination of earthy mushrooms, rich paprika, and a creamy sour cream base creates a hearty soup that’s satisfying on its own or paired with crusty bread. A staple in Hungarian cuisine, this soup is quick to make and full of bold, savory flavors that appeal to vegetarians and mushroom lovers alike.
Ingredients
Scale
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 pound mushrooms (e.g., cremini or button), sliced
- 1 teaspoon paprika
- 4 cups vegetable broth
- 1/2 cup sour cream
- 1 tablespoon flour
- Salt and pepper to taste
- 1/4 cup fresh parsley, chopped
Instructions
- Sauté the aromatics: In a large pot, heat the butter and olive oil over medium heat. Add the chopped onion and garlic, and sauté for about 3 minutes until softened and fragrant.
- Cook the mushrooms: Add the sliced mushrooms and paprika. Stir occasionally, cooking for 5-7 minutes until the mushrooms release their liquid and begin to brown.
- Thicken the soup: Sprinkle the flour over the mushrooms and stir to coat. This helps thicken the soup.
- Simmer: Pour in the vegetable broth and stir to combine. Bring the soup to a boil, then reduce the heat and simmer for about 20 minutes.
- Finish with sour cream: Stir in the sour cream and season with salt and pepper to taste.
- Serve: Ladle the soup into bowls, garnish with fresh parsley, and serve warm.
- Prep Time: 10 minutes
- Cook Time: 30 minutes