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.
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.
- Butter: 1 tablespoon
- Onion: 1 piece
6
When the onion starts to brown, add mushrooms, parsley, and paprika. Sauté while stirring for 10 minutes.
- Porcini mushrooms: 500 g
- Parsley: 10 g
- Paprika: 2 teaspoons
- Smoked paprika (pimenton): 0.5 teaspoon
7
Add lemon juice and mix well. Then add the broth and cook for another 10 minutes.
- Lemon: 1 piece
- Beef stock: 250 ml
8
Reduce the heat and add milk and sour cream, stir and leave on the stove until the soup is heated.
- 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.
- Cornstarch: 1 tablespoon
- Water: 2 tablespoons
10
Salt to taste, mix and serve with sour cream.
- Salt: to taste
