Ingredients:
- 3 tablespoons olive oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 pound (450g) mushrooms, cleaned and sliced (a mix of button and cremini mushrooms works well)
- 1 teaspoon dried thyme
- 1 teaspoon dried dill
- 1 teaspoon sweet paprika
- 1/2 teaspoon smoked paprika (optional for extra depth of flavor)
- Salt and pepper to taste
- 3 tablespoons all-purpose flour
- 4 cups (1 liter) vegetable or mushroom broth
- 2 cups (475ml) water
- 1 cup (240ml) milk or non-dairy milk (optional for a creamier soup)
- 2 tablespoons soy sauce or tamari
- 1 tablespoon Worcestershire sauce (optional)
- 1 bay leaf
- 1 cup (240ml) sour cream or Greek yogurt for serving (optional)
- Fresh parsley, chopped, for garnish
Instructions:
Heat the olive oil in a large pot over medium heat.
Add the chopped onions and sauté until translucent, about 5 minutes.
Add the minced garlic and sliced mushrooms to the pot.
Cook until the mushrooms release their moisture and become golden brown, about 8-10 minutes.
Stir in the dried thyme, dried dill, sweet paprika, smoked paprika (if using), salt, and pepper.
Cook for an additional 2-3 minutes to allow the spices to release their flavors.
Sprinkle the flour over the mushroom mixture and stir well to coat the mushrooms.
Cook for 2-3 minutes to eliminate the raw taste of the flour.
Slowly pour in the vegetable or mushroom broth, stirring constantly to avoid lumps.
Add the water, soy sauce, Worcestershire sauce (if using), and bay leaf.
Bring the soup to a simmer, then reduce the heat to low, cover, and let it simmer for 15-20 minutes to allow the flavors to meld.
If you prefer a creamier soup, stir in the milk or non-dairy milk of your choice during the last 5 minutes of simmering.
Taste the soup and adjust the seasoning if necessary.
Remove the bay leaf before serving.
Ladle the soup into bowls and, if desired, top each serving with a dollop of sour cream or Greek yogurt.
Garnish with chopped fresh parsley.
Enjoy your hearty and warming Hungarian Mushroom Soup!