Hungarian Mushroom Soup
(from SallyV’s recipe box)
This can be made with chicken stock or vegetable stock if you want vegetarian.
Source: allrecipes.com
Prep time: 20 minutes
Cook time: 35 minutes
Serves 4 people
Categories: Soup
Ingredients
- 4 T. unsalted butter
- 2 C. chopped onions
- 1 lb. fresh mushrooms, sliced
- 2 t. dried dill weed
- 1 T. paprika
- 1 T. soy sauce
- 2 C. chicken or vegetable stock
- 1 C. milk
- 3 T. flour
- 1 t. salt
- Black pepper to taste
- 2 t. lemon juice
- 1/4 C. chopped fresh parsley
- 1/2 C. sour cream
Directions
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Melt the butter in a large pot over medium heat. Sauté the onions in the butter for 5 minutes. Add the mushrooms and sauté for 5 more minutes. Stir in the dill, paprika, soy sauce and broth. 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. Pour this into the soup and stir well to blend. 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. Mix together and allow to heat through over low heat, about 3 to 5 minutes. Do not boil. Serve immediately.