Hungarian Mushroom Soup
Ingredients
- 4 tablespoon unsalted butter
- 2 cups onions chopped
- 1 pound fresh mushrooms sliced
- 2 tsp dried dill weed
- 1 tablespoon paprika
- 1 tablespoon soy sauce
- 2 cups chicken broth
- 1 cup milk
- 3 tablespoon all-purpose flour
- 1 tsp salt
- ground pepper to taste
- 2 tsp lemon juice
- ¼ cup fresh parsley chopped
- ½ cup sour cream
Instructions
- Melt butter in large pot over medium heat. Saute onions five minutes.
- Add mushrooms and saute five more minutes.
- Stir in dill weed, paprika, soy sauce, and chicken broth. Reduce heat to low. Cover and simmer 15 minutes.
- In a separate bowl, whisk the milk and flour together. Pour into soup, stir to blend. Cover and simmer 15 minutes, stirring occasionally.
- Stir in the salt, black pepper, lemon juice, parsley, and sour cream. Mix together and continue cooking over low heat another 3-5 minutes. DO NOT BOIL. Serve immediately.
Notes
Use regular yellow onions, NOT sweet onions.
Nutrition
Calories: 191kcalCarbohydrates: 14gProtein: 6gFat: 13gSaturated Fat: 8gCholesterol: 34mgSodium: 885mgPotassium: 519mgFiber: 2gSugar: 7gVitamin A: 1223IUVitamin C: 15mgCalcium: 101mgIron: 1mg
