Hungarian Mushroom Soup (#1935)

Serves
Ready
6
1.1
Hours
Prep
Cook
20
Minutes
45
Minutes
Categories
Soups Hungarian
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Ingredients

  • 4 tablespoons Unsalted Butter
  • 2 cups Onions chopped
  • 1 small Carrots finely minced
  • 1 pound Mushrooms fresh, thinly sliced
  • 2 tsp Dill Weed, Dried
  • 1 Tbsp Paprika or regular paprika
  • 1 Tbsp Reduced Sodium Soy Sauce
  • 2 cups Low Salt Chicken Broth
  • 1 cup Milk any (I use 1% or 2% milk)
  • 3 tablespoons All-Purpose Flour
  • 1 tsp Kosher Salt or less, according to your taste
  • 1/4 tsp Black Pepper freshly ground
  • 2 tsp Lemon Juice fresh
  • 1/4 cup Parsley Leaves Italian flat-leaf, chopped
  • 1/2 cup Sour Cream light or regular

Directions

  1. Melt the butter in a large pot over medium heat. Sauté the onions and carrot in the butter for 5 minutes. Add the mushrooms and sauté for 5 more minutes. Stir in the dill, paprika, soy sauce and broth. Reduce heat to low, cover, and simmer for 15 minutes.
  2. In a separate small bowl, whisk the milk and flour together. Pour this into the soup and stir well to blend. Cover and simmer for 15 more minutes, stirring occasionally.
  3. Uncover and stir in the salt, ground black pepper, lemon juice, parsley and sour cream. Mix together and allow to heat through over low heat, about 5 minutes. Do not boil. Serve immediately with rustic bread.
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