Hungarian Mushroom Soup
A creamy and comforting soup with mushrooms, onions, and traditional Hungarian paprika, perfect for warming up cool days with rich, earthy flavors.
Equipment
- 1 large pot for cooking the soup
- 1 stirring spoon to stir ingredients
Ingredients
- 2 tablespoons butter or oil
- 1 large onion finely chopped
- 3 garlic cloves minced
- 1 pound mushrooms sliced (cremini, button, or mixed)
- 1 to 2 teaspoons sweet paprika
- 1 teaspoon caraway seeds optional
- 1 tablespoon flour
- 4 cups vegetable or chicken broth
- 1 bay leaf
- ½ cup sour cream
- Salt and pepper to taste
- Fresh parsley chopped (for garnish)
Instructions
- Melt butter in a large pot over medium heat; sauté onion until soft and translucent, about 5 minutes.
- Add minced garlic and cook for 1 minute until fragrant.
- Add sliced mushrooms and cook, stirring occasionally, until browned and their moisture has evaporated, about 7 to 10 minutes.
- Sprinkle paprika and caraway seeds over mushrooms; stir to coat evenly.
- Add flour, stirring well and cook for 1 to 2 minutes to eliminate raw flour taste.
- Pour in broth and add bay leaf; bring to a simmer and cook for 15 minutes.
- Reduce heat; remove bay leaf and stir in sour cream until smooth.
- Season with salt and pepper to taste.
- Serve hot, garnished with chopped fresh parsley.
Notes
- Use mixed mushrooms for richer flavor.
- Adjust paprika level to suit your taste.
- Swirl in extra sour cream for added creaminess.
- Serve with crusty bread or light salad.