Description
A creamy and flavorful soup featuring sautéed mushrooms, onions, and Hungarian paprika, perfect for cozy evenings.
Ingredients
- 2 cups mushrooms, sliced
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon paprika (preferably Hungarian sweet paprika)
- 4 cups vegetable broth
- 1 cup heavy cream
- Fresh herbs (like dill or parsley) for garnish
- Salt and pepper to taste
- 2 tablespoons oil or butter (for sautéing)
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Instructions
- 1. Heat a large, heavy-bottomed pot over medium heat and add 2 tablespoons of oil or butter. Once hot, add the chopped onion and minced garlic. Cook, stirring occasionally, until the onions are translucent and fragrant (about 4–6 minutes).
- 2. Add the sliced mushrooms and 1 teaspoon of paprika to the pot. Increase the heat slightly and cook until the mushrooms are browned and have released most of their liquid (roughly 6–8 minutes).
- 3. Pour in 4 cups of vegetable broth and scrape browned bits from the bottom of the pot. Turn up the heat to bring the soup to a gentle boil.
- 4. Reduce the heat to low and let the soup simmer for about 20 minutes to meld flavors.
- 5. Stir in 1 cup of heavy cream and let warm through for 2–3 minutes without boiling vigorously.
- 6. Ladle into bowls and garnish with fresh herbs. Optionally, add a dollop of sour cream.