Hungarian Mushroom Soup
Hungarian Mushroom Soup is a hearty and flavorful dish that combines fresh mushrooms, a blend of spices, and a creamy finish. It’s a delightful option for a cozy meal. Perfect for any mushroom lover, this soup is rich in umami flavors and pairs well with crusty bread.
Equipment
- 1 large pot
- 1 wooden spoon
- 1 set measuring cups and spoons
- 1 blender optional for creamy texture
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 pound fresh mushrooms, sliced
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 4 cups vegetable broth
- 1 cup milk (or plant-based alternative)
- 2 tablespoons soy sauce
- 2 tablespoons all-purpose flour
- 1 tablespoon lemon juice
- Salt and pepper to taste
- Fresh parsley, chopped for garnish (optional)
Instructions
- Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
- Add the minced garlic and cook for another minute, being careful not to burn it.
- Stir in the sliced mushrooms, dried thyme, and paprika. Cook until the mushrooms are tender and have released their moisture, about 7-10 minutes.
- Sprinkle the flour over the mushroom mixture and stir well to combine. Cook for 2 minutes.
- Gradually pour in the vegetable broth while stirring continuously to avoid lumps. Bring the mixture to a boil, then reduce the heat and let it simmer for about 15 minutes.
- Stir in the milk and soy sauce, then blend the soup for a creamier texture if desired. If you prefer a chunkier soup, you can skip this step.
- Add the lemon juice and season with salt and pepper to taste.
- Serve hot, garnished with fresh parsley if desired.
Notes
For a vegan version, use plant-based milk and ensure the soy sauce is gluten-free if needed.
You can adjust the thickness of the soup by adding more or less broth during cooking.
This soup can be stored in the refrigerator for up to 3 days, making it great for meal prep.