Description
A savory and creamy Hungarian Mushroom Soup that is both comforting and delicious.
Ingredients
Scale
- 8 ounces fresh mushrooms, sliced
- 1 medium onion, chopped
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 4 cups vegetable broth
- 1 cup milk
- 2 tablespoons soy sauce
- 2 tablespoons all-purpose flour
- Salt and pepper to taste
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
- Add the minced garlic and sliced mushrooms to the pot. Cook for another 5-7 minutes, stirring occasionally, until the mushrooms are tender.
- Stir in the dried thyme and paprika, cooking for an additional minute to release the flavors.
- Sprinkle the flour over the mushroom mixture and stir well to combine. Cook for 1-2 minutes.
- Gradually pour in the vegetable broth while stirring to avoid lumps. Bring the mixture to a boil, then reduce the heat and let it simmer for 15 minutes.
- Stir in the milk and soy sauce, then season with salt and pepper to taste. Simmer for another 5 minutes.
- Remove from heat and garnish with fresh parsley before serving.
Notes
- For a creamier texture, blend a portion of the soup using an immersion blender before adding the milk.
- Add a splash of lemon juice or a dollop of sour cream for extra tanginess and richness.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Hungarian
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 3g
- Sodium: 600mg
- Fat: 8g
- Saturated Fat: 1.5g
- Unsaturated Fat: 6.5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 5mg