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A dish that brings together the earthy richness of mushrooms, the warmth of sweet Spanish paprika and the creaminess of sour cream

Hearty Spanish paprika soup

A delightful twist on the classic mushroom soup, whether you’re looking for a cozy appetiser or a hearty main course.

  • Preparation Time: 15 minutes
  • Cooking Time: 30 minutes
  • Total Time: 45 minutes
  • 500g fresh mushrooms, thinly sliced
  • 2 tablespoons butter
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon Spanish paprika
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt, or to taste
  • 1/4 teaspoon black pepper, or to taste
  • 4 tablespoon all-purpose flour
  • 1 litre vegetable stock
  • 240ml milk
  • 125ml sour cream
  • 2 tablespoons olive oil
  • 4 slices of crusty bread, cut into cubes
  • Fresh parsley, for garnish
  1. Heat the butter in a large soup pot over medium heat. Add the sliced mushrooms and cook for about 5-7 minutes, or until they release their moisture and begin to brown. Remove a handful of mushrooms for garnish, if desired.
  2. Add the chopped onion and minced garlic to the pot with the mushrooms. Sauté for another 3-4 minutes, until the onion becomes translucent.
  3. Stir in the Spanish paprika, dried thyme, salt, and black pepper. Cook for an additional 2 minutes to bloom the spices.
  4. Sprinkle the flour over the mushroom mixture and stir well to coat. Cook for 2-3 minutes to remove the raw flour taste.
  5. Gradually pour in the vegetable stock while stirring constantly to avoid lumps. Bring the mixture to a gentle boil, then reduce the heat and let it simmer for 15-20 minutes, allowing the flavours to meld.
  6. While the soup is simmering, make the croutons. Heat olive oil in a separate pan over medium-high heat. Add the bread cubes and toast until they are golden brown and crispy. Remove from heat and set aside.
  7. After the soup has simmered, turn off the heat and stir in the milk and sour cream until well combined. Taste and adjust seasoning if needed.
  8. To serve, ladle the soup into bowls, and garnish with the reserved sautéed mushrooms, croutons, and fresh parsley.
  9. Enjoy your homemade Hungarian Mushroom Soup with Croutons! It’s perfect for a chilly day or as a comforting appetizer for any occasion.
  • Calories: 250 kcal
  • Carbohydrates: 20g
  • Protein: 5g
  • Fat: 18g
  • Saturated Fat: 7g
  • Fiber: 3g
  • Sugar: 6g
  • Sodium: 850mg

IN THIS RECIPE

Thyme 75g

Thyme 75g

Paprika (Spanish) 75g

Paprika (Spanish) 75g

Ground Black Pepper 75g

Ground Black Pepper 75g

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