hungarian mushroom chicken soup
This is a recipe I developed based on a soup I once had at the Old Wives Tale in Portland OR, soooo good kids don't like mushrooms but always ask for this soup.
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prep time
30 Min
cook time
30 Min
method
Stove Top
yield
6-8 serving(s)
Ingredients
- 16 ounces mushrooms, fresh button and baby portobello
- 2 cups onio chopped
- 2 cloves garlic chopped
- 8 tablespoons butter salted
- 6 tablespoons flour
- 1 cup milk
- 3 tablespoons dried dill
- 1 1/2 tablespoons hungarian paprika
- 1 1/2 tablespoons tamari or i use soy suace
- 1/2 teaspoon black pepper
- - salt to taste
- 4 cups chicken stock
- 4 - chicken breast chopped to bite size
- 2 cups wide egg noodles
- 1 cup sour cream, lite
How To Make hungarian mushroom chicken soup
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Step 1Saute onions in a large pot with two tablespoons of butter. Add mushrooms and crushed garlic along with the dill, paprika, stock and Tamari ( Soy Sauce). Simmer covered for fifteen minutes.
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Step 2In a separate sauce pan, melt the butter over medium heat and stir in the flour to make a rue. Whisk while heating for two minutes, then add the milk. Stir often for ten minutes until thick.
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Step 3Combine the mushroom mixture with sauce, add chicken, add noodles, simmer for fifteen minutes.
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Step 4Take off the heat and add the sour cream stir and serve with hot rolls.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Chicken Soups
Category:
Cream Soups
Ingredient:
Chicken
Culture:
Hungarian
Method:
Stove Top
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