hungarian creamy mushroom soup
This soup is so creamy and delicious! Any kind of mushrooms can be used. I like to use wild mushrooms that my sister collects. It is also good with plain 'ol white mushrooms. The added ingredients make this a simple, but special soup.
prep time
50 Min
cook time
35 Min
method
Stove Top
yield
6 serving(s)
Ingredients
- 4 tablespoons unsalted butter
- 1 small onion, chopped
- 1 pound mushrooms, sliced (any kind you like)
- 1 teaspoon dried dill weed
- 3 teaspoons paprika, sweet mild
- 1 tablespoon soy sauce, dark
- 2 cups chicken broth
- 1 cup milk
- 3 tablespoons flour
- 1 teaspoon salt
- dash pepper to taste
- 2 teaspoons lemon juice
- 3 tablespoons dried parsley
- 1/2 cup sour cream ( i use a bit more most of the time)
How To Make hungarian creamy mushroom soup
-
Step 1Melt butter in large pan over medium heat. Saute the onions in the butter for 5 minutes. (do not brown, just until they are transparent)
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Step 2Add the Mushrooms and saute an additional 5 minutes, until mushrooms are tender and give off their juices.
-
Step 3Stir in Dill, paprika, soy sauce and broth. Reduce heat to low, cover and simmer for 15 minutes, stirring occasionally.
-
Step 4In a separate small bowl, combine the milk and flour and blend well. Add this to the soup and simmer on low for an additional 10-15 minutes. Dont let this boil. Stir occasionally.
-
Step 5Stir in salt,pepper,lemon juice,parsley and sour cream. Mix gently together to heat through over low heat, about 3 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:
Cream Soups
Category:
Vegetable Soup
Tag:
#Quick & Easy
Keyword:
#mushroom
Keyword:
#Cream
Keyword:
#Paprika
Ingredient:
Vegetable
Culture:
American
Method:
Stove Top
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