Our Hungarian Mushroom Soup Recipe is meaty and earthy with an irresistible creaminess! The onions, garlic, and parmesan are the perfect finishing touches for a rich, silky-smooth soup.
1cuplight creamhalf and half or whole milk (for a thinner soup)
2cupbeef stock
1/3cupgrated parmesan cheese
1/2tspsaltadded only if needed
1/2tspground black pepper
Instructions
Heat one tbsp of butter in a large skillet or saucepan. Then add diced onion and stir until translucent. Add minced garlic and sauté until fragrant.
Add sliced mushrooms and sauté until soft. Pour beef stock, add fresh time, ground pepper and simmer, covered, for 10 minutes.
Remove from heat and add light cream and parmesan cheese. Let it cool down for ten minutes.
Transfer the soup to a blender, pulse until smooth. Taste salt, add if needed.
Serve warm with your preferred garnishes.
Notes
Today's recipe is a deliciously creamy cremini mushroom soup. It's truly flavourful with a deep mushroom taste and packed with sauteed onion, garlic, fresh thyme, beef stock and parmesan cheese. We use light cream to achieve a smooth texture. This recipe is gluten-free and low-carb, make it also keto by using 1/2 yellow onion! Tips
This recipe makes a thick soup, make it thinner by adding extra stock or water.
Store it in an airtight container in the fridge for up to five days. Or freeze it in single portions for up to two months.