Hearty Hungarian Mushroom Soup with Smoked Paprika
A rich and velvety soup featuring earthy mushrooms and the signature smokiness of Hungarian paprika, finished with a touch of tangy sour cream.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Simmering
- Cuisine: Hungarian
Ingredients
Scale
- 1 lb mushrooms, sliced
- 3 tbsp butter
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 tbsp all-purpose flour
- 2 tbsp smoked Hungarian paprika
- 4 cups vegetable broth
- 1/2 cup sour cream
- 1 tbsp lemon juice
- 2 tbsp fresh parsley, chopped
- Salt and black pepper to taste
Instructions
- Melt butter in a large pot over medium-high heat and sauté sliced mushrooms until browned and golden.
- Add diced onion and cook until translucent, then stir in minced garlic for one minute.
- Stir in flour and cook for 2 minutes until the raw scent disappears.
- Add smoked paprika and stir for 30 seconds to bloom the spice.
- Gradually pour in vegetable broth, stirring constantly to avoid lumps.
- Simmer for 15 minutes on low heat until flavors are well blended.
- Remove from heat and stir in sour cream and lemon juice until smooth.
- Garnish with fresh parsley and serve hot.