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Creating the perfect creamy Hungarian mushroom soup starts with selecting the right ingredients. Let’s delve into the delightful components that make this soup a true masterpiece.

Creamy Hungarian Mushroom Soup

Discover the heartwarming flavors of Hungarian cuisine with a delightful recipe for creamy mushroom soup. This comforting dish features fresh mushrooms, aromatic onions, and rich spices, creating a luxurious yet wholesome experience in every bowl. Perfect for all diets, it's an ideal meal for chilly days that brings a touch of cultural heritage to your kitchen. Try this sumptuous soup today! #HungarianCuisine #MushroomSoup #ComfortFood #HomeCooking #RecipeIdeas #HealthyEating #FoodLovers
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Ingredients
  

1 lb fresh mushrooms (button or cremini), sliced

1 medium onion, diced

2 cloves garlic, minced

2 tablespoons unsalted butter

1 tablespoon olive oil

1 teaspoon paprika (preferably Hungarian sweet paprika)

½ teaspoon dried thyme

½ teaspoon salt (to taste)

¼ teaspoon black pepper (to taste)

4 cups vegetable broth

1 cup heavy cream

2 tablespoons soy sauce

1 tablespoon lemon juice

Fresh parsley, chopped (for garnish)

Instructions
 

Sauté the Aromatics: In a large pot, heat the butter and olive oil over medium heat. Once hot, add the diced onions and sauté until they are translucent, about 5 minutes. Add the minced garlic and cook for an additional minute until fragrant.

    Cook the Mushrooms: Add the sliced mushrooms to the pot, stirring occasionally. Cook until they are browned and have released their moisture, about 8-10 minutes.

      Add Spices: Stir in the paprika, dried thyme, salt, and black pepper, mixing well to coat the mushrooms evenly.

        Pour in Broth: Pour in the vegetable broth and bring the mixture to a gentle boil. Reduce the heat to low and let it simmer for about 15-20 minutes, allowing all the flavors to meld together.

          Blend for Creaminess: Using an immersion blender, blend the soup until it reaches your desired consistency (smooth or with some chunks for texture). If you do not have an immersion blender, carefully transfer the soup in batches to a traditional blender.

            Add Cream and Seasonings: Return the blended soup to the pot (if using a traditional blender), and stir in the heavy cream, soy sauce, and lemon juice. Heat gently without boiling, just until warmed through. Taste and adjust seasoning if necessary.

              Serve: Ladle the soup into bowls and garnish with freshly chopped parsley. Serve hot with crusty bread for dipping.

                Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4-6 servings