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Tasty Hungarian Mushroom Soup

Tasty Hungarian Mushroom Soup

Tasty Hungarian Mushroom Soup: A Flavorful Comfort Dish

Source

Ingredients:

2
tbsp
olive oil
1
item
medium onion (finely chopped)
3
clove
garlic (minced)
1
lb
mushrooms (sliced, mix of cremini, shiitake, or button)
1
tsp
hungarian paprika
0.5
tsp
dried thyme
0.25
tsp
ground black pepper
960
ml
chicken or vegetable broth (low-sodium)
240
ml
water
1
tbsp
soy sauce (or coconut aminos for soy-free)
120
ml
sour cream
1
tbsp
chopped fresh parsley (for garnish, optional)

Instructions:

Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Add the minced garlic and cook for an additional 1 minute.
Cook Mushrooms: Add the sliced mushrooms to the pot. Sauté until the mushrooms are browned and their moisture has evaporated, about 7-10 minutes.
Add Spices: Stir in the Hungarian paprika, dried thyme, and black pepper. Cook for another minute to allow the spices to bloom.
Add Broth and Simmer: Pour in the chicken or vegetable broth and water. Bring to a boil, then reduce the heat and let it simmer for 15-20 minutes.
Blend (Optional): For a smoother texture, use an immersion blender to blend the soup directly in the pot, or transfer in batches to a blender.
Add Sour Cream: Stir in the sour cream and cook for an additional 5 minutes. Adjust seasoning with salt and pepper as needed.
Serve: Garnish with chopped fresh parsley if desired. Serve hot.

2
tbsp
olive oil
1
item
medium onion (finely chopped)
3
clove
garlic (minced)
1
lb
mushrooms (sliced, mix of cremini, shiitake, or button)
1
tsp
hungarian paprika
0.5
tsp
dried thyme
0.25
tsp
ground black pepper
960
ml
chicken or vegetable broth (low-sodium)
240
ml
water
1
tbsp
soy sauce (or coconut aminos for soy-free)
120
ml
sour cream
1
tbsp
chopped fresh parsley (for garnish, optional)

Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Add the minced garlic and cook for an additional 1 minute.

Cook Mushrooms: Add the sliced mushrooms to the pot. Sauté until the mushrooms are browned and their moisture has evaporated, about 7-10 minutes.

Add Spices: Stir in the Hungarian paprika, dried thyme, and black pepper. Cook for another minute to allow the spices to bloom.

Add Broth and Simmer: Pour in the chicken or vegetable broth and water. Bring to a boil, then reduce the heat and let it simmer for 15-20 minutes.

Blend (Optional): For a smoother texture, use an immersion blender to blend the soup directly in the pot, or transfer in batches to a blender.

Add Sour Cream: Stir in the sour cream and cook for an additional 5 minutes. Adjust seasoning with salt and pepper as needed.

Serve: Garnish with chopped fresh parsley if desired. Serve hot.