Description
A hearty and comforting Hungarian Mushroom Soup that is perfect for any occasion.
Ingredients
Scale
- 8 ounces fresh mushrooms, sliced
- 1 medium onion, chopped
- 2 tablespoons butter
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 1 tablespoon soy sauce
- 4 cups vegetable broth
- 1 cup milk
- 2 tablespoons all-purpose flour
- Salt and pepper to taste
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- In a large pot, melt the butter over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
- Stir in the minced garlic, sliced mushrooms, thyme, paprika, soy sauce, salt, and pepper. Cook for another 5-7 minutes until the mushrooms are tender.
- Sprinkle the flour over the mushroom mixture and stir well to combine. Cook for 1-2 minutes to eliminate the raw flour taste.
- Gradually add the vegetable broth, stirring continuously to prevent lumps. Bring the mixture to a boil, then reduce the heat and let it simmer for 15 minutes.
- Stir in the milk and let the soup simmer for an additional 5 minutes. Adjust seasoning with salt and pepper as needed.
- Serve hot, garnished with fresh parsley.
Notes
- For a creamier texture, blend a portion of the soup before adding the milk.
- Add a splash of lemon juice for a bright flavor or top with croutons for added crunch.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Hungarian
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 3g
- Sodium: 500mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 20mg