Hungarian Mushroom Soup
Make this Hungarian Mushroom Soup with a variety of mushrooms, and sweet paprika, or smoked paprika. You can make it your own by adding an 8 ounce package of low fat cream cheese instead of the milk and flour.
- 2 cups onions, chopped
- 12 ounces mushrooms, -sliced
- 2 teaspoons dill weed
- 1 tablespoon Hungarian paprika
- 2 tablespoons butter
- 3 tablespoons flour
- 1 cup milk
- 2 cups stock
- 1/2 cup sour cream
- 1 tablespoon Tamari soy sauce
- 1 teaspoon salt
- 2 teaspoons lemon juice, fresh
- 1/4 cup parsley, chopped
- Fresh ground black pepper, to taste
Preparation time 20mins
Cooking time 45mins
Adapted from food.com
Saute onions in 2 tablespoons of stock, salt lightly.
A few minutes later, add mushrooms, 1 teaspoon dill, 1/2 cup stock or water, soy sauce, and paprika. Cover and simmer 15 minutes.
Melt butter in large saucepan. Whisk in flour and cook, whisking, a few minutes.
Add milk and cook, stirring frequently, over low heat about 10 minutes - until thick. Stir in mushroom mixture and remaining stock. Cover and simmer 10-15 minutes.
Just before serving, add salt, pepper, lemon juice, sour cream, and, if desired, extra dill (1 teaspoon).
Serve garnished with parsley.