Mushrooms, onion, roasted red pepper, Boursin Shallot and Chive Cheese, Hungarian paprika and fresh dill combine to make the glorious Hungarian Mushroom Soup. Make this lovely soup once and I guarantee your family will beg you to make it again and again. So rich, creamy and flavorful, you are going to LOVE this soup!
Hungarian Mushroom Soup
Ingredients
- 6 slices pre-cooked bacon, chopped into very small pieces
- 2 tablespoons butter
- 1/4 cup very finely chopped onion
- 15 cremini mushrooms, chopped into small pieces
- 1 teaspoon Spicewalla Herbs de Provence
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 roasted red pepper (from a jar), chopped fine
- 2 cups vegetable broth
- 5.2 ounce package Shallot and Chive Boursin Cheese, cut into 6 pieces
- 1 teaspoon Hungarian paprika
- 2 tablespoons finely chopped fresh dill
- Finely chopped fresh dill and dollops of sour cream for garnish
Instructions
- Place butter in a large stock pot or Dutch oven.
- Heat over medium-low heat until butter is melted.
- Add bacon and onion and cook until onions are translucent and beginning to brown.
- Add mushrooms and stir.
- Continue heating over medium-low heat until mushrooms are thoroughly cooked, approximately 10 minutes.
- Add Herbs de Provence, salt, pepper and roasted red pepper. Stir to combine.
- Pour in vegetable broth and stir.
- Reduce heat to low and stir in pieces of Boursin cheese. Use a whisk to incorporate the Boursin cheese into the soup.
- Stir in Hungarian paprika and dill.
- Serve warm, garnished with fresh dill and dollops of sour cream.
