Description
A cozy, creamy mushroom soup with paprika warmth and deep savory flavor.
Ingredients
Scale
- 2 cups mushrooms, sliced
- 1 onion, chopped
- 2 tablespoons paprika
- 1 cup sour cream
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 4 cups vegetable or mushroom broth
- 1 cup milk
- 2 tablespoons soy sauce
- Fresh dill or parsley, for garnish
- Black pepper, to taste
- Salt, to taste
Instructions
- Melt butter in a pot and sauté onions until soft and golden.
- Add sliced mushrooms and cook until deeply browned and fragrant.
- Sprinkle flour and paprika over mushrooms; stir to coat evenly.
- Slowly pour in broth and soy sauce, simmering until slightly thickened.
- Stir in milk and gently warm without boiling.
- Remove from heat, swirl in sour cream, and finish with herbs and pepper.
Notes
- For a vegan version, substitute sour cream with a plant-based alternative and use non-dairy milk.
- Adjust the amount of paprika to taste for more or less heat.
- Fresh herbs can be substituted with dried herbs if necessary.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Hungarian
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 4g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 40mg