Hungarian Mushroom Soup

Instructions:

1. In a large pot, heat olive oil over medium heat. Add chopped onion and sauté until softened.
2. Add minced garlic and sliced mushrooms to the pot. Cook until the mushrooms release their moisture and become golden brown.
3. Sprinkle Hungarian sweet paprika over the mushrooms and stir to coat evenly.
4. In a separate bowl, whisk together flour and milk until smooth to create a slurry.
5. Pour the broth into the pot, followed by the milk and flour mixture. Stir well to combine.
6. Bring the soup to a simmer and let it cook for about 15-20 minutes, allowing the flavors to meld.
7. Reduce the heat, and whisk in the sour cream. Ensure the soup doesn’t boil after adding the sour cream to prevent curdling.
8. Season the soup with salt and black pepper to taste.
9. Serve the soup hot, garnished with fresh parsley.

Approximate Nutritional Information (per serving, assuming 6 servings):

Please note that these values are estimates and can vary based on specific product choices and portion sizes:

• Calories: 150-200
• Protein: 5-8g
• Fat: 10-12g
  • Saturated Fat: 3-4g
  • Monounsaturated Fat: 5-6g
  • Polyunsaturated Fat: 1g
• Carbohydrates: 15-20g
  • Dietary Fiber: 3-4g
  • Sugars: 6-8g
• Net Carbs: 12-16g
• Sodium: 600-800mg (may vary based on the salt content of ingredients)