Hungarian Mushroom Soup Recipe

Ingredients:

• 1 pound mushrooms, sliced
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 tablespoons butter
• 4 tablespoons flour
• 4 cups chicken or vegetable broth
• 1 cup heavy cream
• 1 teaspoon paprika
• Salt and pepper, to taste
• Fresh parsley or dill, chopped (optional, for garnish)

Instructions:

1. In a large pot or Dutch oven, melt the butter over medium heat. Add the onion and garlic and cook until the onion is translucent, about 5 minutes.
2. Stir in the mushrooms and cook until they release their moisture and are tender, about 10 minutes.
3. Sprinkle the flour over the mushrooms and stir to combine. Cook for 2-3 minutes, stirring constantly.
4. Gradually pour in the broth, stirring constantly to prevent lumps from forming. Bring the mixture to a boil, then reduce the heat and let it simmer for 10 minutes.
5. Stir in the heavy cream, paprika, salt and pepper, and let the soup simmer for another 5 minutes.
6. Taste and adjust the seasonings if needed.
7. Serve the soup hot, garnished with fresh parsley or dill if desired.

Enjoy your Hungarian mushroom soup!