Low-Carb Hungarian Mushroom Soup

This Hungary Mushroom Soup with or without Chicken is a relativived easy to prepare and very healthy soup that contains lots of vitamins and protein. To perfection for populaces who cut on carb intake, this soup has been designed to provide a rich creamy feel that is carbohydrate free. I like to share how to cook this nourishing soup with ingredients available every day step by step.

Ingredients and Preparation

Ingredients

For the Soup Base:

• 1 tablespoon extra virgin olive oil
• 1 tablespoon salted butter
• 1 large sweet onion, roughly chopped
• 2 medium shallots, roughly chopped
• 1 large yellow bell pepper, roughly chopped
• 4 medium cloves garlic, roughly chopped
• 2 teaspoons sweet paprika
• 2 teaspoons smoked paprika
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 8 cups low-sodium broth (chicken or vegetable)
• 2 medium carrots, scrubbed and roughly chopped
• 10 ounces frozen cauliflower rice
• 2 tablespoons low-sodium soy sauce
• 2 teaspoons brown sugar
• 1 teaspoon kosher salt (more to taste, I use Morton’s)
• ½ teaspoon black pepper
• 2 medium bay leaves
• ½ cup heavy cream
• ¼ cup finely chopped fresh dill (or 2-3 teaspoons of finely chopped fresh rosemary)

For the Mushrooms:

• 24 ounces Crimini mushrooms (mini Bellas), thinly sliced (or a mix of mushrooms)
• ¼ cup low-sodium chicken or vegetable broth
• 2 tablespoons low-sodium soy sauce
• 1 tablespoon butter

For the Chicken (Optional):

• 1-1½ pounds chicken breast
• 1 large egg white
• 1 teaspoon cornstarch
• 1 teaspoon vinegar (any kind you like)
• 1 teaspoon extra virgin olive oil

How To Make:

Creating the Soup Base

1. Start with the Veggies: Warm a large Dutch oven/Soup pot to medium heat. Put the butter and olive oil in the pan and let them heat slight stirring the pan to melt the butter. Add the chopped onion, shallots and bell peppers. Add into the mixture sweet paprika, smoked paprika, dried oregano, and thyme. Mix it all well to make sure that the spices stick on the vegetables well.
2. Sauté to Perfection: Stir fry the vegetables for around 4-5 minutes until the vegetables become tender and the onion becomes clear. Information Include the chopped garlic and let it simmer for another minute to avoid burning, stirring constantly on the heat.
3. Add the Broth and More Veggies: It is then followed by the addition of the chopped carrots, cauliflower rice, soy sauce, treacle, salt and pepper and bay leaves to the pot. Turn up the heat and let it come to a broth and stir occasionally. After bringing t

Preparing the Mushrooms

1. Sauté the Mushrooms: In a big pan with more heated medium high, add more slices of mushrooms, broth and soy sauce. Mix gently on medium heat for some 6-7 minutes or until the moisture is released out of the mushrooms. Cook for an additional 8-12 minutes as you occasionally stir the mixture to prevent it from sticking to the bottom, by this time most of the liquid should have evaporated.
2. Add Butter for Browning: Shovr the mushrooms to the rim of the pan allowing free space in the middle of the pan. Melt the butter to the soup and blend it in. Turn the mushrooms to ensure they get sugared with butter. Place the mushrooms on the baking tray in a single layer and turn the heat down to medium. Make sure that they do not flip them over to turn them for a maximum of 1-2 minutes allowing the bottoms to caramelize and turn golden brown. Stir and do this two-three times, until all mushrooms will be nicely browned.

Optional Chicken Addition

1. Velveting the Chicken: Now whisk the egg white, cornstarch, vinegar, and olive oil in a medium size bowl. Whisk to mix well. Chop the chicken breasts into some manageable pieces and mix this with the egg white mixture with little turns. Let the chicken to marinate for probably 15-20 minutes.
2. Cooking the Chicken: When the soup base is well cooked and the mushrooms are done, you can put the marinated chicken into the pot. Finally, stir the chicken pieces, cover it with lid, switch off the flame and let it cook for another 10 minutes on the dumme.

Bringing it All Together

1. Blend the Soup Base: Take the pot off the heat and using a spoon sieve out olive branches and discard the bay leaves. To blend the mixture until smooth, you need to use an immersion blender. However if for some reason you do not have a food processor, you can make use of a normal blender, however ensure that the mixture cools a bit and blend it in small portions with the lid off to avoid pressure building up in the blender.
2. Final Touches: Pour the sautéed mushrooms to the pot of puree the soup is in. Return the pot to the stove with medium heat and let the soup to come to boil again. As for chicken if it is used, it should be well cooked by this time. Mix the heavy cream and fresh dill (or rosemary). Taste and salt/pepper to desired.
3. Serve and Enjoy: Spoon it into bowls for serving and add a dollop of sour cream, and a pinch of the dill or rosemary over the soup. Bon Appetite to you via the rich and nutritious Hungarian Mushroom Soup.

Low-Carb Hungarian Mushroom Soup

Simple Hungarian Mushroom Soup

Ingredients

• 1 tbsp olive oil
• 1 tbsp butter
• 1 large sweet onion, chopped
• 2 medium shallots, chopped
• 1 large yellow bell pepper, chopped
• 4 garlic cloves, chopped
• 2 tsp sweet paprika
• 2 tsp smoked paprika
• 1 tsp dried oregano
• 1 tsp dried thyme
• 8 cups low-sodium broth (chicken or vegetable)
• 2 medium carrots, chopped
• 10 oz frozen cauliflower rice
• 2 tbsp soy sauce
• 2 tsp brown sugar
• 1 tsp kosher salt
• ½ tsp black pepper
• 2 bay leaves
• ½ cup heavy cream
• ¼ cup fresh dill (or 2-3 tsp rosemary)
• For the Mushrooms:
• 24 oz Crimini mushrooms, sliced
• ¼ cup broth (chicken or vegetable)
• 2 tbsp soy sauce
• 1 tbsp butter
• For the Chicken (Optional):
• 1-1½ lbs chicken breast
• 1 egg white
• 1 tsp cornstarch
• 1 tsp vinegar
• 1 tsp olive oil

Directions

• Prepare the Soup Base: Melt butter and cook olive oil in a big cooking pot. Diesel, put onions, shallots, bell peppers, and spices in the pot. Proceed and stir until the vegetables are tender and soft. Put garlic in and fry for one more minute. Pour in the broth and vegetables, simmering, the Site will be added carrots, cauliflower rice, soy sauce and sugar, salt and pepper, and bay leaves. Carry out the boiling and allow to simmer for about 20-25 minutes.
• Sauté the Mushrooms: Prepare mushrooms with broth as well as soy sauce in a skillet and let this mixture dry. cream, and leave to brown the side of the mushrooms.
• Blend the Soup: Remove bay leaves and puree the soup using an immersion blender.
• Combine: After this, you should add the blended soup mixture to the mushrooms. For chicken, dip chicken pieces in egg white and cornstarch beaten with vinegar and olive oil for 15-20 minutes; add the chicken to the soup and cook for 10 minutes off direct heat. Mix in cream and dill (or rosemary).

Nutrition Facts

• Serving Size:1g
• Calories:205kcal
• Carbohydrates:13g
• Protein:19g
• Fat:10g
• Saturated Fat:4g
• Polyunsaturated Fat:1g
• Monounsaturated Fat:3g
• Cholesterol:53mg
• Sodium:545mg
• Potassium:850mg
• Fiber:2g
• Sugar:5g
• Calcium:55mg
• Iron:2mg