Description
A rich and velvety mushroom soup infused with the smoky, sweet notes of Hungarian paprika and finished with a touch of tangy sour cream.
Ingredients
Scale
- 1 lb mixed mushrooms (cremini and shiitake), sliced
- 4 tbsp unsalted butter
- 1 medium onion, finely diced
- 3 cloves garlic, minced
- 2 tbsp Hungarian paprika
- 1/4 cup all-purpose flour
- 4 cups vegetable broth
- 1/2 cup sour cream
- 2 tbsp fresh parsley, chopped
- Salt and black pepper to taste
Instructions
- Melt butter in a large pot over medium heat and sauté onions until translucent.
- Add sliced mushrooms and cook until they are browned and their moisture has evaporated.
- Stir in minced garlic and paprika, cooking for 30 seconds until fragrant.
- Sprinkle flour over the mixture and stir for 2 minutes to cook out the raw flour taste.
- Slowly whisk in vegetable broth and simmer for 10 minutes until slightly thickened.
- Reduce heat to low and stir in sour cream until smooth and incorporated.
- Stir in fresh parsley and season with salt and pepper before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Hungarian