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A bowl of creamy Hungarian Mushroom Soup garnished with fresh herbs

Hungarian Mushroom Soup

A delightful blend of earthy mushrooms, aromatic herbs, and a splash of cream, this soup will warm your heart and fill your belly.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Appetizer, Soup
Cuisine: Hungarian
Calories: 250
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 16 oz mushrooms, sliced (button or cremini work great)
  • 2 teaspoons dried thyme
  • 1 teaspoon paprika
  • 1 tablespoon soy sauce
  • 4 cups vegetable broth (or chicken broth if you prefer)
  • 1 cup milk or heavy cream (optional for creaminess)
  • Salt and pepper to taste
  • Fresh parsley, for garnish

Method
 

Preparation
  1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
  2. Toss in the minced garlic and cook for an additional minute.
  3. Add the sliced mushrooms to the pot. Sauté until they’re tender and have released their juices, about 7-10 minutes.
  4. Sprinkle the thyme, paprika, and soy sauce into the mix. Stir everything together and let it cook for another minute.
  5. Pour in the vegetable broth and bring the mixture to a gentle boil. Reduce the heat to low and let it simmer for about 15 minutes.
  6. Stir in the milk or cream and let it simmer for another 5 minutes. Season with salt and pepper as desired.
  7. Ladle your soup into bowls and garnish with fresh parsley.

Notes

Consider serving with a slice of crusty bread. Feel free to experiment with different mushrooms such as shiitake or portobello for a fun twist. Leftovers can be stored in an airtight container in the fridge for up to 3 days. This soup develops its flavor even more if made a day in advance.