Ingredients
Scale
- 1 tablespoon olive oil
- 4 slices turkey bacon, chopped
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 1 pound mushrooms, sliced
- 1 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- 5 cups vegetable broth
- 1 cup heavy cream
- 2 tablespoons fresh parsley, chopped
- Salt to taste
- Black pepper to taste
Instructions
- In a large pot, heat the olive oil over medium heat. Add the chopped turkey bacon and cook until crispy.
- Add the chopped onion and minced garlic, cooking until the onion is translucent.
- Add the sliced mushrooms, paprika, and cayenne pepper. Cook until the mushrooms are softened.
- Pour in the vegetable broth and bring to a simmer. Cook for 15 minutes.
- Stir in the heavy cream and let it heat through, then season with salt and black pepper.
- Garnish with fresh parsley before serving.
Notes
- For a vegetarian option, omit turkey bacon.
- Feel free to add different types of mushrooms for varied flavor.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Hungarian
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 60mg