Hungarian Wild Mushroom Soup

4 servings

60 minutes

This soup is great because you can use any wild mushrooms. The recipe comes from Hungary, so two types of paprika are used here - regular and smoked. Follow the link for a detailed video recipe.

Energy value per serving

• Calories: 204.6
• Proteins: 8.3g
• Fats: 14.4g
• Carbohydrates: 12.1g

Ingredients

• White mushrooms: 500 g
• Onion: 1 pc
• Beef broth: 250 ml
• Milk: 125 ml
• Sour cream: 150 g
• Cornstarch: 1 tbsp
• Water: 2 tbsp
• Butter: 1 tbsp
• Parsley: 10 g
• Lemon: 1 pc
• Paprika: 2 tsp
• Smoked paprika: 0.5 tsp
• Salt: to taste

Cooking steps

1. Prepare the necessary ingredients.

2. Cut the mushrooms into large pieces.

3. Chop the onion into small cubes.

4. Chop the parsley finely.

5. Melt butter in a saucepan over medium heat and sauté the onion in it.

   Required ingredients:

   • Butter: 1 tablespoon
   • Onion: 1 piece

6. When the onion starts to brown, add mushrooms, parsley, and paprika. Sauté while stirring for 10 minutes.

   Required ingredients:

   • White mushrooms: 500 g
   • Parsley: 10 g
   • Paprika: 2 teaspoons
   • Smoked paprika: 0.5 teaspoon

7. Add lemon juice and mix well. Then add the broth and cook for another 10 minutes.

   Required ingredients:

   • Lemon: 1 piece
   • Beef broth: 250 ml

8. Reduce the heat and add milk and sour cream, stir and leave on the stove until the soup is heated.

   Required ingredients:

   • Milk: 125 ml
   • Sour cream: 150 g

9. Dissolve the starch in water, mix well to avoid lumps, and pour it into the soup. Continue cooking on low heat until the soup thickens.

   Required ingredients:

   • Cornstarch: 1 tablespoon
   • Water: 2 tablespoons

10. Salt to taste, mix and serve with sour cream.

    Required ingredients:

    • Salt:  to taste