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Hungarian cream of mushroom soup
Hungarian cream of mushroom soup

Hungarian cream of mushroom soup
Hungarian cream of mushroom soup
Source
Ingredients:
1
Servings
  • 1
    item
     assorted fresh mushrooms
  • 1
    item
     onion and garlic
  • 1
    item
     butter or olive oil
  • 1
    item
     hungarian paprika
  • 1
    item
     chicken or vegetable broth
  • 1
    item
     heavy cream or sour cream
  • 1
    item
     fresh herbs for garnish (optional)
  • 1
    item
     article
  • 1
    item
     experience the comfort of hungarian cuisine with cream of mushroom soup
Hungarian cream of mushroom soup
Instructions:
  1. Heat butter or olive oil in a large pot over medium heat. Add diced onions and minced garlic, and sauté until soft and translucent.
  2. Add sliced mushrooms to the pot and cook until they are golden brown and have released their moisture.
  3. Sprinkle Hungarian paprika over the mushrooms and stir to coat evenly.
  4. Pour in chicken or vegetable broth and bring the soup to a simmer. Cook for 15-20 minutes to allow the flavors to meld.
  5. Use an immersion blender to purée a portion of the soup until smooth, or transfer a portion to a blender and blend until smooth. Return the puréed soup to the pot.
  6. Stir in heavy cream or sour cream until the soup is creamy and well combined. Season with salt and pepper to taste.
  7. Ladle the soup into bowls and garnish with a dollop of sour cream and a sprinkle of chopped fresh herbs, if desired.
  • 1
    item
     assorted fresh mushrooms
  • 1
    item
     onion and garlic
  • 1
    item
     butter or olive oil
  • 1
    item
     hungarian paprika
  • 1
    item
     chicken or vegetable broth
  • 1
    item
     heavy cream or sour cream
  • 1
    item
     fresh herbs for garnish (optional)
  • 1
    item
     article
  • 1
    item
     experience the comfort of hungarian cuisine with cream of mushroom soup
1
Servings
0

Heat butter or olive oil in a large pot over medium heat. Add diced onions and minced garlic, and sauté until soft and translucent.

Add sliced mushrooms to the pot and cook until they are golden brown and have released their moisture.

Sprinkle Hungarian paprika over the mushrooms and stir to coat evenly.

Pour in chicken or vegetable broth and bring the soup to a simmer. Cook for 15-20 minutes to allow the flavors to meld.

Use an immersion blender to purée a portion of the soup until smooth, or transfer a portion to a blender and blend until smooth. Return the puréed soup to the pot.

Stir in heavy cream or sour cream until the soup is creamy and well combined. Season with salt and pepper to taste.

Ladle the soup into bowls and garnish with a dollop of sour cream and a sprinkle of chopped fresh herbs, if desired.

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