Hungarian Mushroom Soup
Component:
1 tbsp olive oil
1 tbsp butter
1 large onion, diced
3 cloves garlic, minced
1 pound mushrooms, sliced (button or cremini mushrooms work well)
2 tbsp paprika
1 tsp dried carom seeds
1 tbsp soy sauce
4 cups vegetable or chicken broth
2 cups water
1 cup sour cream
Salt and pepper to taste
Chopped fresh parsley, for garnish (optional)
Instruction recipe for Hungarian Mushroom Soup:
In a large pot or Dutch oven, heat olive oil and butter over medium heat. Add the onions and minced garlic to the pan and sauté till the onions are translucent and fragrant. Add the chopped mushrooms to the vessel and cook till they separate. In about 8-10 minutes they start to become moist and brown. Stir in paprika, dried dill, and soy sauce, coating mushrooms and onions evenly with seasoning.
Pour in the vegetable or chicken broth and water, then bring the mixture to a boil. Lower the heat and let the soup simmer for about 15-20 minutes, allowing the flavors to meld.
In a separate bowl, whisk the sour cream until smooth.
Slowly pour about a cup of the hot soup broth into the sour cream, stirring constantly. This will temper the sour cream and prevent it from curdling when added to the soup. Slowly pour sour cream mixture into soup pot, mixing well. Season the soup with salt and pepper to taste. Adjust spice as per your liking. Continue to boil to heat the soup for another 5 minutes.
Serve Hungarian Mushroom Soup hot, garnished with chopped fresh parsley, if desired.
