Hungarian Mushroom Soup Recipe
You'll get your mushroom "fix" on this one! Flavorful and lightly creamy. It can be on the table ready to enjoy in under an hour.
Ingredients
- 4 tablespoons butter
- 2 cups chopped onions
- 1 pound fresh mushrooms, sliced or chopped
- 2 teaspoons dried dill weed
- 1 tablespoons paprika
- 1 tablespoons soy sauce
- 1 cups chicken broth
- 1 cup milk (whole or part half & half is good)
- 3 tablespoons flour
- 3/4 teaspoon salt, or to taste
- ground pepper, to taste
- 2 teaspoons lemon juice
- 1/4 cup chopped fresh parsley
- 1/2 cup sour cream
Directions
- Melt butter in large pot over medium heat. Add onions and saute 5 minutes. Add mushrooms and saute 5 more minutes
- Stir in dill weed, paprika, soy sauce and broth. Reduce heat to low; cover and simmer 15 minutes.
- In small bowl, whisk milk and flour together. Pour this into soup and stir well to blend. Cover and simmer15 minutes, stirring occasionally.
- Stir in salt, pepper, lemon juice, parsley and sour cream; heat through over low heat about 3-5 minutes. Do not boil. Serve immediately.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 242g | |
| Recipe makes 6 servings | |
| Calories 188 | |
| Calories from Fat 117 | 62% |
| Total Fat 13.34g | 17% |
| Saturated Fat 7.92g | 32% |
| Trans Fat 0.0g | |
| Cholesterol 34mg | 11% |
| Sodium 598mg | 25% |
| Potassium 486mg | 14% |
| Total Carbs 13.75g | 4% |
| Dietary Fiber 2.4g | 8% |
| Sugars 6.3g | 4% |
| Protein 5.86g | 9% |
