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Ingredients
| unsalted butter: 4 Tbl |
| onions (chopped): 2 cups |
| white mushrooms: 1 lb (sliced) |
| dried dill weed: 2 tsp |
| paprika: 1 Tbl |
| soy sauce: 1 Tbl |
| chicken broth: 2 cups |
| 2% milk: 1 cup |
| all-purpose flour (unsifted): 3 Tbl |
| salt: 1 tsp |
| black pepper (to taste) |
| lemon juice: 2 tsp |
| parsley (chopped): 1/4 cup (fresh) |
| sour cream: 1/2 cup |
Hungarian Mushroom Soup
Credit: AllRecipes
User rating:
"My family loves soup and this is one of their favorites. It has lots of flavor and is fairly quick to make. It's primarily a mushroom soup but derives a lot of its flavor from other ingredients."
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Prep Time
15 min -
Cook Time
35 min -
Servings
6 serving(s)
Tags
Directions
- Melt the butter in a large pot over medium heat. Saute the onions in the butter for 5 minutes. Add the mushrooms and saute for 5 more minutes. Stir in the dill, paprika, soy sauce and broth. Reduce heat to low, cover, and simmer for 15 minutes.
- 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.
- Finally, stir in the salt, ground black pepper, lemon juice, parsley and sour cream. Mix together and allow to heat through over low heat, about 3 to 5 minutes. Do not boil. Serve immediately.