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Hungarian Mushroom soup recipe:


  • 2 lbs mushrooms (cremini, shiitake, or button), sliced
  • 4 tablespoons unsalted butter
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 4 tablespoons all-purpose flour
  • 4 cups chicken or vegetable broth
  • 2 cups heavy cream
  • 1 teaspoon paprika
  • 1 teaspoon dried thyme
  • Salt and pepper, to taste
  • Fresh parsley, chopped for garnish


In a large saucepan or Dutch oven, melt the butter over medium heat.
Add the sliced mushrooms and cook, stirring occasionally, until they release their liquid and start to brown, about 10 minutes.
Add the onion and garlic and continue to cook until the vegetables are soft and fragrant, about 5 minutes.
Sprinkle the flour over the vegetables and stir until well combined. Cook for 2 minutes.
Gradually pour in the broth while whisking to prevent lumps.
Bring the mixture to a boil, then reduce heat and let simmer, covered, for 15-20 minutes.
Stir in the heavy cream, paprika, and thyme. Simmer for 5 more minutes.
Season with salt and pepper to taste. Serve hot, garnished with chopped parsley. Enjoy!

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