This meatless soup filled with mushrooms is warming and satisfying. Adding a dollop of sour cream on top makes it creamy and yummy.
So simple to make with only a few ingredients. Sautéed vegetables mixed with some chicken broth and sour cream and you have a great soup that is perfect for the upcoming cooler weather. Try using Hungarian paprika instead, as it is a star ingredient in the recipe.
Hungarian Mushroom Soup
Servings
6
servingsPrep time
20
minutesCooking time
30
minutesIngredients
1/2 cup of unsalted butter
3 cups of onion, medium diced
1 cup of celery, medium dice
2 1/2 cups of mushrooms, sliced
4 large cloves garlic, minced
4 tsp Hungarian paprika
1/4 cup of flour
1/2 cup of sour cream
Directions
- In a large heavy pot on medium heat melt butter and add onion and celery. Cook until onions start to brown on the edges. Turn heat up to high. Add mushrooms and garlic. Stir well. Continue cooking for about 10 minutes until mushrooms are almost dry. Stir often.
- Mix in paprika and flour, and cook for an additional minute. Slowly add in the chicken broth and bring to a simmer. Turn off heat and stir in sour cream. Enjoy!
