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–+ servings

Hungarian Mushroom Soup

A rich and creamy soup featuring earthy mushrooms and bold paprika, perfect for a comforting meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Calories: 320
Ingredients Method Nutrition Notes

Ingredients
  

For the Base
  • 2 tablespoons olive oil
  • 1 medium onion diced
  • 2 cloves garlic minced
  • 1 teaspoon dried thyme
  • 1 tablespoon sweet paprika
  • 1 pound mushrooms sliced
  • 4 cups vegetable broth
  • 1 cup heavy cream
For the Garnish
  • 2 tablespoons fresh parsley chopped
  • 1 teaspoon lemon juice

Method
 

Prepare the Base
  1. Heat olive oil in a large pot over medium heat.
  2. Add the diced onion and sauté until translucent, about 5 minutes.
  3. Stir in the minced garlic, thyme, and paprika, cooking for an additional minute.
  4. Add the sliced mushrooms and cook until they release their moisture, about 7-10 minutes.
  5. Pour in the vegetable broth and bring to a simmer.
Finish the Soup
  1. Reduce heat and stir in the heavy cream, allowing the soup to heat through for 5 minutes.
  2. Season with salt and pepper to taste.
  3. Remove from heat and stir in lemon juice for brightness.
Serve
  1. Ladle the soup into bowls and garnish with chopped parsley.
  2. Serve hot with crusty bread on the side.

Nutrition

Calories: 320kcalCarbohydrates: 24gProtein: 6gFat: 25gSaturated Fat: 10gSodium: 600mgFiber: 2gSugar: 4g

Notes

For a vegan version, substitute heavy cream with coconut milk or a non-dairy alternative and use olive oil instead of butter.

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