Creamy Hungarian Mushroom Soup is one of those comforting dishes that just feels like a warm hug in a bowl. Originating from Hungary, this soup is rich with earthy flavors, thanks to the delightful presence of paprika and mushrooms. It's quick to make, perfect for those busy weeknights when you crave a home-cooked meal without spending hours in the kitchen. Plus, the creamy texture is absolutely irresistible. You've got to try this - it's become a favorite in our household!

This hearty soup pairs perfectly with a crusty piece of bread to soak up all that creamy goodness. A simple side salad with a light vinaigrette can balance the richness of the soup, and for a bit of fun, try serving it with some buttered noodles or gnocchi. If you're looking to elevate your meal, a glass of crisp white wine can complement the flavors wonderfully.

Servings: 4-6

2 tablespoons butter
1 large onion, diced
1 pound mushrooms, sliced (button, cremini, or a mix)
3 cloves garlic, minced
2 teaspoons sweet Hungarian paprika
1 teaspoon dried thyme
1/4 cup all-purpose flour
4 cups vegetable or chicken broth
1 cup half-and-half or heavy cream
1 tablespoon soy sauce
Salt and pepper to taste
1/4 cup sour cream
2 tablespoons chopped fresh parsley

1. In a large pot, melt the butter over medium heat. Add the diced onion and cook until translucent, about 5 minutes.

2. Add the sliced mushrooms and cook until they release their moisture and start to brown, about 10 minutes.

3. Stir in the minced garlic, paprika, and dried thyme. Cook for another minute until fragrant.

4. Sprinkle the flour over the vegetable mixture and stir to combine. Cook for another 2-3 minutes to remove the raw flour taste.

5. Gradually pour in the broth, stirring constantly to avoid any lumps. Bring the mixture to a boil, then reduce the heat and let it simmer for about 15 minutes.

6. Stir in the half-and-half or heavy cream and the soy sauce. Let the soup heat through, but don't let it boil.

7. Season the soup with salt and pepper to taste. Just before serving, stir in the sour cream until smooth.

8. Garnish with chopped fresh parsley and serve hot.

For a heartier version, add some diced potatoes or carrots along with the mushrooms. If you're vegan or dairy-free, substitute the butter with olive oil, and use coconut milk or a dairy-free cream alternative in place of half-and-half. A dash of smoked paprika can also add a lovely depth of flavor. Don't be afraid to experiment with different types of mushrooms – shiitake and portobello can give the soup a richer, more complex taste.

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