Mushroom Soup with Paprika and Sour Cream
Mushrooms provide potassium and selenium and make this soup satisfying even without grains or potatoes. Sour cream softens the flavor, while paprika pulls it into a warmer Hungarian profile. It works well as a hearty low-carb home lunch.
Dice the onion (60 g), slice the mushrooms (450 g), and chop the parsley (5 g) very finely. Heat the olive oil (30 g) in a heavy-bottomed pot.
Add the onion (60 g) and cook for 3 minutes until soft. Add the mushrooms (450 g) and cook for another 7 minutes until they shrink and release their juices. Sprinkle in the paprika (2 g) and xanthan gum (1 g) and stir quickly so the spices and thickener disperse without lumps.
Pour in the water (1500 g), add the salt (4 g) and black pepper (1 g), bring the soup to a boil, and simmer for 12 minutes over low heat. Remove the pot from the stove, stir in the sour cream (150 g), and warm the soup for another 1-2 minutes without hard boiling.
Scatter the parsley (5 g) over the soup before serving. If you want a slightly smoother texture, press part of the mushrooms lightly with a spoon right in the pot, but do not puree the whole soup.
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