hungarian mushroom soup
Having traveled throughout the country of Hungary many years ago, we fell in love with the Hungarian food. In nearly every restaurant we ate in, paprika was on the table right along side the salt and pepper.
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prep time
15 Min
cook time
35 Min
method
Stove Top
yield
6 individuals
Ingredients
- 4 tablespoons unsalted butter
- 2 cups chopped onions
- 1/2 clove garlic, crushed
- 1 pound fresh mushrooms, sliced
- 2 teaspoons dried dill weed
- 1 tablespoon paprika
- 2 cups chicken broth
- 1 tablespoon soy sauce
- 1 cup milk
- 3 tablespoons flour
- ground black pepper to taste
- 2 teaspoons lemon juice
- 1/4 cup chopped fresh parsley
- 1/2 cup sour cream
How To Make hungarian mushroom soup
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Step 1Melt butter in a large pot over medium heat. Saute the onions, and garlic in the butter for 5 minutes.Add the mushrooms and saute 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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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 minutes, stirring occasionally.
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Step 3Finally, stir in the 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.
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Discover More
Category:
Vegetable Soup
Ingredient:
Vegetable
Culture:
Eastern European
Method:
Stove Top
Tag:
#Heirloom
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