Description
A creamy and comforting Hungarian Mushroom Soup that is quick to prepare and packed with earthy flavors.
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 over medium heat in a large pot. Add the chopped onion and minced garlic; sauté until they become translucent and fragrant.
- Add the sliced mushrooms to the pot and cook until they are tender and lightly browned.
- Sprinkle in the flour and paprika, and stir well to coat everything evenly.
- Pour in the broth, stirring continuously to avoid lumps.
- Add the soy sauce and bring to a gentle simmer.
- Cook for about 15 minutes, letting the flavors meld.
- Stir in the heavy cream and season with salt and pepper.
- Serve hot, garnished with fresh parsley.
Notes
Can be made ahead and stored in an airtight container in the fridge for up to three days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Cooking
- Cuisine: Hungarian
Nutrition
- Serving Size: 1 cup
- Calories: 290
- Sugar: 3g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 60mg