Hungarian Mushroom Soup

2 tablespoons butter or oil

1 medium onion, finely chopped

2 cloves garlic, minced

1 lb (450 g) mushrooms, sliced

1 teaspoon sweet paprika

½ teaspoon smoked paprika (optional)

3 cups vegetable or chicken broth

1 cup sour cream

2 tablespoons flour

Salt and pepper to taste

Fresh parsley for garnish

 Instructions

Sauté Veggies: In a large pot, heat butter. Add onion and garlic, cook until soft.

Cook Mushrooms: Add mushrooms and cook 5–7 minutes until lightly browned.

Add Paprika: Stir in paprika and cook 1 minute (don’t burn).

Add Broth: Pour in broth, bring to a simmer, and cook 10–15 minutes.

Make Cream Base: In a small bowl, mix sour cream and flour until smooth. Temper with a few spoonfuls of hot soup, then stir into the pot.

Simmer & Season: Cook 5 more minutes until slightly thickened. Add salt and pepper to taste.

Serve: Garnish with fresh parsley and serve warm.