Hungarian Mushroom Soup
Hungarian Mushroom Soup is a hearty and flavorful dish made with mushrooms, onions, and spices, perfect for any occasion. It serves 4, with a total time of 45 minutes (15 minutes prep, 30 minutes cooking) and approximately 250 calories per serving. The ingredients include olive oil, onion, garlic, fresh mushrooms, dried thyme, paprika, salt, black pepper, vegetable broth, heavy cream, lemon juice, and fresh parsley for garnish. The soup can be blended for a smoother texture and can be made vegan by substituting the heavy cream. Enjoy with crusty bread or a salad, and store leftovers in the refrigerator for up to 3 days.
Equipment
- 1 Large pot or Dutch oven
- 1 Stirring spoon
- 1 Measuring cups and spoons
- 1 Cutting board
- 1 Blender or immersion blender (optional)
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 500 grams fresh mushrooms, sliced
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
- 4 cups vegetable broth
- 1 cup heavy cream Substitute with coconut cream or a plant-based alternative for vegan version.
- 2 tablespoons lemon juice
- 2 tablespoons fresh parsley, chopped For garnish.
Instructions
- Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté for about 5 minutes until the onion is soft and translucent.
- Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.
- Add the sliced mushrooms to the pot, along with the dried thyme, paprika, salt, and black pepper. Cook for about 10 minutes, stirring occasionally, until the mushrooms are cooked down and have released their moisture.
- Pour in the vegetable broth and bring the mixture to a boil. Once boiling, reduce heat and let the soup simmer for about 15 minutes.
- If desired, use a blender or immersion blender to blend a portion of the soup until smooth.
- Stir in the heavy cream and lemon juice, and let the soup simmer for an additional 5 minutes to heat through.
- Taste and adjust seasoning if necessary.
- Serve hot, garnished with fresh parsley.
Notes
If you prefer a vegan version, you can substitute the heavy cream with coconut cream or a plant-based cream alternative.
This soup pairs well with crusty bread or a simple salad.
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove.