Description
A rich and creamy Hungarian Mushroom Soup that comforts the soul and warms the heart, perfect for chilly days and family gatherings.
Ingredients
Scale
- 1 lb mushrooms, sliced
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable or chicken broth
- 1 cup heavy cream
- 2 tablespoons soy sauce
- 1 tablespoon flour
- 2 tablespoons olive oil
- 1 teaspoon paprika
- Salt and pepper to taste
- Fresh parsley, for garnish
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the chopped onion and minced garlic; sauté until translucent and fragrant.
- Gently add the sliced mushrooms and cook until tender and lightly browned.
- Sprinkle in the flour and paprika, stirring to coat the mushrooms.
- Gradually pour in the broth, stirring continuously to combine.
- Add the soy sauce and bring to a gentle simmer for about 15 minutes.
- Stir in the heavy cream and season with salt and pepper to taste.
- Serve hot, garnished with fresh parsley.
Notes
Make it ahead for deeper flavors. Substitute half of the heavy cream with milk for a lighter version. Store leftovers in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Hungarian
Nutrition
- Serving Size: 1 cup
- Calories: 290
- Sugar: 4g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 30mg