Hungarian Mushroom Soup with Paprika

Hungarian mushroom soup with paprika (vegetarian, 35 min)

Servings: 4 | Prep: 15 min | Cook: 20 min | Total: 35 min

Tags: Hungarian, comfort food, soup, vegetarian

Ingredients

• 400.0 g mushrooms
• 1.0 unit onion
• 2.0 unit garlic
• 1.0 l vegetable broth
• 2.0 tbsp paprika (preferably Hungarian sweet paprika)
• 2.0 tbsp olive oil
• 200.0 ml sour cream (can substitute with plant-based sour cream)
• 2.0 tbsp flour (for thickening)
• 1.0 tbsp fresh parsley (chopped, for garnish)
• 1.0 tsp salt
• 1.0 tsp pepper

Instructions

1. Heat olive oil in a large pot over medium heat. Add diced onion and sauté for about 5 minutes until translucent.
2. Stir in minced garlic, and cook for an additional minute until fragrant. Be careful not to burn.
3. Add sliced mushrooms to the pot. Cook for 8-10 minutes until they release their moisture and begin to brown. Stir occasionally.
4. Sprinkle paprika over the mushrooms and mix well. Cook for 1-2 minutes to enhance the flavor of the spices.
5. Pour in the vegetable broth and bring to a gentle simmer. Season with salt and pepper.
6. In a small bowl, mix flour with a few tablespoons of sour cream until smooth. Gradually stir this mixture back into the pot to thicken the soup while stirring continuously.
7. Once the soup starts to thicken (about 5 minutes), taste and adjust seasoning if necessary.
8. Serve hot in bowls, topped with a dollop of sour cream and garnished with fresh parsley.