Hungarian Mushroom Soup

Here’s a comforting Hungarian Mushroom Soup—creamy, slightly tangy, and full of rich mushroom flavor 🍄🥣

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🍄 Hungarian Mushroom Soup

🧺 Ingredients (serves 4–6)

• 2 tbsp butter or oil

• 1 medium onion, finely chopped

• 2–3 cloves garlic, minced

• 1 lb (450 g) mushrooms, sliced (button or cremini)

• 1 tsp paprika (sweet or smoked)

• 4 cups vegetable or chicken broth

• 1 cup sour cream

• 2 tbsp all-purpose flour (optional, for thickening)

• Salt and pepper, to taste

• Fresh parsley, chopped (for garnish)

Optional: ½ tsp caraway seeds or a splash of white wine

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👩‍🍳 Instructions

1. Sauté Aromatics
   Melt butter in a large pot over medium heat. Add onion and garlic; cook 3–4 minutes until soft.

2. Cook Mushrooms & Paprika
   Add mushrooms and paprika; cook 5–7 minutes until mushrooms release moisture and begin to brown.

3. Add Broth & Simmer
   Pour in broth, bring to a boil, then reduce heat and simmer 15–20 minutes.

4. Thicken & Add Sour Cream
   Optional: whisk flour into a small amount of broth to make a slurry, then stir into soup to thicken.
   Remove soup from heat, stir in sour cream slowly to prevent curdling.

5. Season & Serve
   Taste and add salt and pepper. Garnish with fresh parsley. Serve hot with crusty bread.

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🌟 Tips

• Use a mix of mushrooms (button, cremini, shiitake) for deeper flavor.

• For a lighter version, skip the flour and just blend some soup for creaminess.

• Paprika is key for authentic Hungarian flavor—don’t substitute with chili powder.

If you want, I can give a rich, restaurant-style version or a quick 30-minute weeknight version.