Description
A velvety, rich mushroom soup featuring the bold, smoky flavors of Hungarian paprika and a tangy finish of sour cream.
Ingredients
Scale
- 1 lb mixed mushrooms (cremini and white button), sliced
- 4 tbsp unsalted butter
- 1 medium onion, finely diced
- 3 cloves garlic, minced
- 2 tbsp Hungarian paprika
- 3 tbsp all-purpose flour
- 4 cups beef or 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 deeply browned and caramelized.
- Stir in minced garlic and paprika, cooking for one minute until fragrant.
- Sprinkle flour over the mixture and stir for 2 minutes to create a roux.
- Slowly pour in broth, stirring constantly to incorporate the flour.
- Simmer on low for 15 minutes to allow flavors to merge.
- Temper the sour cream by mixing it with a ladle of hot soup, then stir back into the pot.
- Garnish with fresh parsley and serve hot.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Hungarian