Description
A rich and creamy Hungarian Mushroom Soup, perfect for a comforting meal.
Ingredients
- 1 pound mushrooms, sliced
- 1 large onion, chopped
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 1 teaspoon paprika
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- In a large pot or Dutch oven, melt the butter over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes.
- Add the sliced mushrooms to the pot and cook until they release their liquid and start to brown, about 8-10 minutes.
- Sprinkle the flour over the mushrooms and onions and stir well to coat. Cook for 1 minute, stirring constantly.
- Gradually whisk in the chicken or vegetable broth, ensuring there are no lumps. Bring the soup to a simmer.
- Stir in the paprika, salt, and pepper. Reduce heat to low and let the soup simmer for 15-20 minutes, or until slightly thickened.
- Stir in the heavy cream and heat through, but do not boil.
- Taste and adjust seasoning if necessary.
- Serve hot, garnished with fresh chopped parsley.
Notes
- For a deeper mushroom flavor, use a mix of mushroom varieties.
- If you prefer a thicker soup, you can mash some of the mushrooms against the side of the pot.
- For a dairy-free option, use coconut milk or cashew cream instead of heavy cream and a dairy-free butter substitute.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Hungarian