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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 tsp |
| soy sauce: 1 Tbl |
| chicken broth: 1 1/2 cups |
| 2% milk: 2 cups |
| cornstarch: 1 Tbl |
| salt: 1 tsp |
| black pepper |
| lemon juice: 2 tsp |
| parsley (chopped): 1/4 cup (fresh) |
| heavy whipping cream (fluid): 1/2 cup |
Jeni's Hungarian Mushroom Soup
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
45 min -
Servings
4 serving(s)
Tags
- 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.
- Stir in the salt, ground black pepper, lemon juice, and parsley.
- Mix together and allow to heat through over low heat, about 3 to 5 minutes.
- Do not boil.
- In a small bowl, whisk together cornstarch and heavy cream.
- Add to soup when soup is almost at a boil, and simmer for five minutes or so.
- Serve immediately, but leftovers are nice too.