Description
A rich and comforting homemade soup made with earthy mushrooms and Hungarian paprika, perfect for chilly days.
Ingredients
Scale
- 2 tablespoons butter
- 1 finely chopped onion
- 2 cloves garlic, minced
- 1 pound sliced mushrooms (cremini and shiitake)
- 2 tablespoons Hungarian paprika
- Salt and pepper to taste
- 4 cups vegetable or chicken broth
- 1 cup heavy cream (or coconut/cashew cream for vegan alternative)
- 1 teaspoon fresh thyme
- Fresh parsley for garnish
Instructions
- Melt butter over medium heat in a large pot. Sauté chopped onion and minced garlic until translucent, about 5 minutes.
- Add sliced mushrooms and cook until moisture is released, about 10 minutes.
- Sprinkle in paprika, salt, and pepper, stirring to coat the mushrooms. Cook for another 2 minutes.
- Pour in the broth, bring to a gentle boil, reduce heat, and simmer for 20 minutes.
- Use an immersion blender to blend to your desired consistency.
- Stir in heavy cream and thyme, heating through without boiling.
- Serve warm, garnished with fresh herbs, olive oil, or sour cream.
Notes
For extra flavor, consider roasting mushrooms before adding them to the soup. Quality paprika is crucial; choose good quality, ideally from Hungary.
- Prep Time: 15
- Cook Time: 35
- Category: Soup
- Method: Stovetop
- Cuisine: Hungarian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 50mg
Keywords: soup, creamy mushroom, Hungarian recipe, comfort food, vegetarian
