Hungarian Mushroom Soup
Prep Time 20 minutes mins
Cook Time 30 minutes mins
Total Time 50 minutes mins
- 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
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.
