🍄 Hungarian Mushroom Soup
A creamy, comforting soup known for its rich mushroom flavor and mild paprika warmth. It’s a classic dish from Hungary and perfect for chilly days.
Ingredients
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4 tbsp Butter
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1 large Onion, finely chopped
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500 g Mushroom, sliced
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2 tsp Hungarian Paprika
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1 tbsp Soy Sauce
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2 cups Vegetable Broth
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1 cup Milk
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3 tbsp All-Purpose Flour
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½ cup Sour Cream
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2 tsp Lemon Juice
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2 tbsp chopped Parsley
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Salt and Black Pepper to taste
Instructions
1. Sauté onions
Melt butter in a large pot over medium heat.
Add onions and cook for 5 minutes until soft.
2. Cook mushrooms
Add sliced mushrooms and cook 8–10 minutes until they release their juices.
3. Add flavor
Stir in Hungarian paprika and soy sauce. Mix well.
4. Add broth
Pour in vegetable broth and simmer 10 minutes.
5. Thicken the soup
In a bowl, whisk flour with milk until smooth.
Slowly add it to the soup while stirring.
6. Finish creamy base
Simmer for 5–7 minutes until slightly thick.
7. Add sour cream
Lower the heat and stir in sour cream and lemon juice.
8. Season and serve
Add salt, black pepper, and fresh parsley.
Serving Ideas 🍞
Serve hot with:
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Crusty Bread
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Toasted Garlic Bread
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Or over Rice for a heartier meal.
💡 Tip: Using real Hungarian Paprika gives the soup its authentic color and flavor.
If you want, I can also show you the restaurant-style version that tastes like it came from a European café (with one secret ingredient chefs use). 🍲✨