Ingredients (Serves 4–6)
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2 tbsp butter
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1 medium onion, finely chopped
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2 cloves garlic, minced
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1 lb (450 g) mushrooms, sliced (white or cremini work well)
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1–2 tsp Hungarian paprika (sweet paprika)
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4 cups chicken or vegetable broth
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1 tsp salt (adjust to taste)
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1/2 tsp black pepper
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1 cup sour cream
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2 tbsp all-purpose flour
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1 tbsp lemon juice (optional, for a slight tang)
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Fresh parsley, chopped, for garnish
Instructions
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Sauté the aromatics:
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In a large pot, melt the butter over medium heat.
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Add the chopped onion and garlic and sauté until soft and fragrant, about 3–4 minutes.
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Cook the mushrooms:
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Add the sliced mushrooms to the pot and cook until they release their moisture and start to brown, about 5–7 minutes.
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Add paprika and broth:
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Sprinkle the paprika over the mushrooms and stir for 30 seconds to release the flavor.
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Pour in the broth, add salt and pepper, and bring to a gentle simmer. Simmer for 10–15 minutes to let the flavors meld.
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Make the creamy base:
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In a small bowl, whisk together the sour cream and flour until smooth.
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Temper the sour cream mixture by adding a few tablespoons of hot soup to it, then slowly stir it back into the pot.
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Simmer and finish:
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Simmer for another 5–10 minutes until the soup thickens slightly.
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Add lemon juice if using and adjust seasoning to taste.
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Serve:
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Ladle into bowls and garnish with fresh parsley. Serve with crusty bread if desired.
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💡 Tips:
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Use a mix of mushrooms (like cremini and shiitake) for deeper flavor.
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Don’t boil the soup after adding sour cream, or it may curdle; just let it gently simmer.
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A splash of white wine added when cooking the mushrooms adds a subtle depth.
If you want, I can also give a version with potatoes and a heartier texture that makes it almost like a full meal in a bowl—very traditional in some Hungarian homes.
Do you want me to share that version?