Hungarian Mushroom Soup

Barbara Pace

By
@GOODFOODGROUPIE

Serve this with a good bread, as you will want to "sop" up every drop of the soup from your bowl.


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Rating:

Comments:

Serves:

10 - 12

Prep:

15 Min

Cook:

55 Min

Method:

Stove Top

Ingredients

4 Tbsp
butter, unsalted
2 c
onions, chopped
1 lb
fresh mushrooms, sliced
4 tsp
dried dill weed
2 Tbsp
paprika
2 Tbsp
soy sauce
4 c
chicken broth, low salt
2 c
milk
6 Tbsp
all-purpose flour
2 tsp
kosher salt
ground black pepper to taste
2 tsp
fresh lemon juice
1/4 c
chopped fresh parsley
1 c
sour cream

Directions Step-By-Step

1
Melt the butter in a large pot over medium heat.
Saute the onions in the butter for 10 minutes.
Add the mushrooms and saute for 10 more minutes.
Stir in the dill, paprika, soy sauce and broth.
Reduce heat to low, cover and simmer for 15 minutes.
2
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.
3
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!

About this Recipe

Course/Dish: Other Soups
Main Ingredient: Non-Edible or Other
Regional Style: Hungarian
Hashtag: #mushrooms