Hungarian Mushroom Soup
Ingredients
6 6 servings (approx. 1 cup each)
Scaled from 6 6 servings (approx. 1 cup each)
- 4 tablespoons unsalted butter
- 2 cups chopped onions
- 1 pound fresh mushrooms, sliced
- 2 teaspoons dried dill weed
- 1 tablespoon paprika
- 1 tablespoon soy sauce
- 2 cups chicken broth
- 1 cup milk
- 3 tablespoons all-purpose flour
- 1 teaspoon salt
- ground black pepper to taste
- 2 teaspoons lemon juice
- ¼ cup chopped fresh parsley
- ½ cup sour cream
Instructions
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Melt the butter in a large pot over medium heat.
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Saute the onions in the butter for 5 minutes.
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Add the mushrooms and saute for 5 more minutes.
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Stir in the dill, paprika, soy sauce and broth.
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Reduce heat to low, cover, and simmer for 15 minutes.
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In a separate small bowl, whisk the milk and flour together.
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Pour this into the soup and stir well to blend.
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Cover and simmer for 15 more minutes, stirring occasionally.
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Finally, stir in the salt, ground black pepper, lemon juice, parsley and sour cream.
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Mix together and allow to heat through over low heat, about 3 to 5 minutes.
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Do not boil.
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Serve immediately.
Nutrition
Per serving
| Calories | 215 |
|---|---|
| Fat | 15 |
| Saturated fat | 9 |
| Trans fat | 0.5 |
| Unsaturated fat | 5.5 |
| Cholesterol | 42 |
| Sodium | 685 |
| Carbohydrates | 14 |
| Fiber | 2 |
| Sugar | 5 |
| Protein | 7 |