Hungarian Mushroom Soup
This creamy, earthy Hungarian Mushroom Soup wraps you in warmth and nostalgia, perfect for a weeknight dinner or cozy weekend brunch.
Ingredients
Base Ingredients
- 2 tablespoons butter
- 1 medium onion, chopped
- 1 cup mushrooms, sliced any variety works, but button mushrooms are classic
- 2 cups vegetable broth or chicken broth if you prefer
- 1 cup milk or heavy cream
- 1 teaspoon paprika sweet Hungarian, if available
- 1 tablespoon soy sauce adds a special flavor
- to taste salt and pepper
- optional Fresh parsley for garnish
Instructions
Preparation
- In a large pot over medium heat, melt the butter. Add the chopped onion and sauté until it’s soft and translucent, about 5 minutes.
- Add the sliced mushrooms to the pot and cook until tender and moisture is released, about 5-7 minutes.
- Sprinkle in the paprika and soy sauce, mixing well to combine.
- Pour in the vegetable broth, bring to a boil, then reduce heat and let simmer for about 10 minutes.
- Stir in the milk (or cream) and heat through without boiling.
- Season with salt and pepper as needed, then ladle into bowls. Garnish with fresh parsley if desired.
Notes
Customize with leftover veggies or different mushroom varieties. Embrace any lumps in the soup for extra texture.