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Hungarian Mushroom Soup

Servings: 6 servings
Calories: 191kcal
Author: David Loethen
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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: 191kcal | Carbohydrates: 14g | Protein: 6g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 34mg | Sodium: 885mg | Potassium: 519mg | Fiber: 2g | Sugar: 7g | Vitamin A: 1223IU | Vitamin C: 15mg | Calcium: 101mg | Iron: 1mg