hungarian mushroom soup
Serve this with a good bread, as you will want to "sop" up every drop of the soup from your bowl.
prep time
15 Min
cook time
55 Min
method
Stove Top
yield
10 - 12
Ingredients
- 4 tablespoons butter, unsalted
- 2 cups onions, chopped
- 1 pound fresh mushrooms, sliced
- 4 teaspoons dried dill weed
- 2 tablespoons paprika
- 2 tablespoons soy sauce
- 4 cups chicken broth, low salt
- 2 cups milk
- 6 tablespoons all-purpose flour
- 2 teaspoons kosher salt
- - ground black pepper to taste
- 2 teaspoons fresh lemon juice
- 1/4 cup chopped fresh parsley
- 1 cup sour cream
How To Make hungarian mushroom soup
-
Step 1Melt 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. -
Step 2In 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.
-
Step 3Finally, 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!
- 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:
Other Soups
Keyword:
#mushrooms
Ingredient:
Non-Edible or Other
Culture:
Hungarian
Method:
Stove Top
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes