Sprinkle the flour over the mushrooms and stir well to coat. Cook for 1-2 minutes to eliminate the raw flour taste.
Stir in the paprika, thyme, salt, and black pepper.
4. Build the Soup Base:
Gradually pour in the vegetable broth, stirring constantly to avoid lumps.
Bring the mixture to a simmer and cook for 10 minutes, allowing the flavors to meld.
5. Add Milk and Optional Ingredients:
Stir in the milk (or half-and-half) and soy sauce, if using. Simmer gently for another 5 minutes, being careful not to boil.
For extra creaminess, stir in sour cream during the last few minutes of cooking.
6. Serve:
Taste and adjust seasoning with additional salt or pepper if needed.
Ladle the soup into bowls and garnish with fresh parsley or dill.
Tips:
Mushroom Variety: Use a mix of mushrooms like cremini, shiitake, or oyster for deeper flavors.
Gluten-Free Option: Substitute flour with cornstarch or a gluten-free flour blend.
Storage: Store leftovers in the fridge for up to 3 days. Reheat gently to avoid curdling the milk or sour cream.
Enjoy your Hungarian Mushroom Soup—a flavorful, creamy delight that’s perfect for cozy days! 🍄