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.

Ingredients:

16 oz Highline® Mini Bella Mushrooms, cut in half
1 tbsp olive oil
1 tbsp minched garlic
1 cup white cooking wine
3 cups water
½ tsp thyme
½ tsp dill
¼ g cup smoked paprika
2 cans of heart of palm
¼ cup sour cream
Salt & pepper, to taste
Fresh parsley, for garnish

Instructions:

  1. Heat olive oil in a medium soup pot. Sauté garlic for 1 minute, stirring constantly.
  2. Add mushrooms and sauté for 10 minutes until deep brown and starting to caramelize.
  3. Pour in cooking wine, simmer for 4 minutes.
  4. Stir in water, thyme, dill, and paprika. Continue simmering for 5 minutes.
  5. Remove from heat, mix in sour cream, and season with salt and pepper to taste.
  6. When serving, garnish with fresh parsley.
  7. Tip: For a heartier meal, swap out the heart of palm for potatoes.