Ingredients
Scale
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 16 ounces of fresh mushrooms, sliced
- 1 tablespoon paprika (preferably Hungarian)
- 4 cups vegetable broth
- 1 cup milk (or a dairy-free alternative)
- 2 tablespoons soy sauce
- 1 tablespoon lemon juice
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Heat olive oil in a large pot, sauté onion until translucent, then add garlic.
- Add sliced mushrooms and sauté until browned.
- Stir in paprika, then add vegetable broth and bring to a boil.
- Simmer for 15 minutes, then blend the soup until smooth.
- Stir in milk, soy sauce, and lemon juice; season to taste and simmer for 5 minutes.
- Serve garnished with fresh parsley.
Notes
- Feel free to experiment with different types of mushrooms for varied flavors.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Hungarian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 5g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 10mg