Indulge in the cozy flavors of autumn with our Hungarian Mushroom Soup recipe. Crafted with Mini Bella mushrooms, this low-carb delight boasts a smoky paprika infusion and a refreshing creamy tang. Dive into a filling bowl of comfort and savor the essence of Hungarian cuisine with every spoonful.
Heat olive oil in a medium soup pot. Sauté garlic for 1 minute, stirring constantly.
Add mushrooms and sauté for 10 minutes until deep brown and starting to caramelize.
Pour in cooking wine, simmer for 4 minutes.
Stir in water, thyme, dill, and paprika. Continue simmering for 5 minutes.
Remove from heat, mix in sour cream, and season with salt and pepper to taste.
When serving, garnish with fresh parsley.
Tip: For a heartier meal, swap out the heart of palm for potatoes.