My Saved Recipes
Hungarian Mushroom Soup
•1 pound mushrooms, sliced
•1 medium onion, chopped
•2 cloves garlic, minced
•4 tablespoons butter
•4 tablespoons flour
•4 cups chicken or vegetable broth
•1 cup heavy cream
•1 teaspoon paprika
•Salt and pepper, to taste
•Fresh parsley or dill, chopped (optional, for garnish)
1.In a large pot or Dutch oven, melt the butter over medium heat. Add the onion and garlic and cook until the onion is translucent, about 5 minutes.
2.Stir in the mushrooms and cook until they release their moisture and are tender, about 10 minutes.
3.Sprinkle the flour over the mushrooms and stir to combine. Cook for 2-3 minutes, stirring constantly.
4.Gradually pour in the broth, stirring constantly to prevent lumps from forming. Bring the mixture to a boil, then reduce the heat and let it simmer for 10 minutes.
5.Stir in the heavy cream, paprika, salt and pepper, and let the soup simmer for another 5 minutes.
6.Taste and adjust the seasonings if needed.
7.Serve the soup hot, garnished with fresh parsley or dill if desired.
Enjoy your Hungarian mushroom soup!