Ingredients
Scale
- 2 tbsp unsalted butter (or olive oil)
- 1 tbsp olive oil
- 1 large onion, finely chopped
- 2 garlic cloves, minced
- 1 lb (450g) mixed mushrooms (cremini, button, or wild blend), sliced
- 1½ tsp sweet Hungarian paprika (not smoked)
- ½ tsp caraway seeds, lightly crushed (optional but traditional)
- 4 cups vegetable or chicken broth
- ½ cup dry white wine (optional; substitute with extra broth)
- ½ cup sour cream or full-fat Greek yogurt
- 1 tbsp all-purpose flour (or 1 tsp cornstarch for gluten-free)
- Salt & black pepper to taste
- Optional garnish: fresh dill, parsley, or extra sour cream
Instructions
- Sauté aromatics: In a large pot, heat butter and oil over medium heat. Add onion; cook 5–6 min until soft and golden. Add garlic; cook 30 sec.
- Cook mushrooms: Add mushrooms; cook 8–10 min until deeply browned and tender (don’t rush—this builds flavor!).
- Add spices: Stir in paprika and caraway seeds; cook 1 min to toast.
- Deglaze: Pour in wine (if using); simmer 2 min until mostly evaporated.
- Simmer: Add broth; bring to a gentle boil. Reduce heat and simmer 10–15 min to meld flavors.
- Thicken (optional): For a richer texture, mix sour cream with flour (or cornstarch). Temper with ½ cup hot broth, then stir into soup. Simmer 2–3 min until slightly thickened.
- Finish: Remove from heat. Stir in remaining sour cream. Season with salt and pepper.
- Garnish with fresh herbs and a dollop of sour cream. Serve with crusty bread or dumplings!
Prep Time & Nutrition (per serving, serves 4):
Prep Time: 10 min | Cook Time: 25 min | Total Time: 35 min
Servings: 4 | Calories: 220 | Net Carbs: 10g | Fats: 16g | Protein: 8g
Servings: 4 | Calories: 220 | Net Carbs: 10g | Fats: 16g | Protein: 8g