MUSHROOM****Creamy Hungarian Mushroom Soup

By Unblond1

02/03/16 - This was very good for both. I was afraid Dan might not care for it but he really liked it.

Ingredients

• TO SERVE, for each 2-bowl serving:
• 2 tablespoons extra-virgin olive oil
• 1 pound portabello mushrooms, diced 1"
• 1 medium onion, diced
• 3 tablespoons all-purpose flour
• 2 tablespoons paprika, preferably Hungarian (this worked but I'd like to try Spanish the next time)
• 4 cups reduced-sodium beef broth
• 2 cups 2% milk
• Few sprigs of thyme tied up with a bay leaf
• 1 1/2 pounds russet potatoes, cut into 1/2-inch pieces
• 1/2 cup 2% Greek yogurt
• 4 tablespoons fresh dill
• salt & pepper to taste
• 2 shakes Worchestershire sauce
• 2 tablespoons whipping cream
• 60 grams Kraft 4-Cheese Italiano Light blend

Details

Servings 6
Adapted from eatingwell.com

Preparation

Step 1

Heat oil in a Dutch oven over medium-high heat. Add mushrooms and onion and cook, stirring occasionally and seasoning with salt and pepper, until most of the liquid evaporates, 10 to 15 minutes.

Reduce heat to medium and cook, stirring frequently, until the mushrooms are very soft, about 3 minutes more. Add flour and paprika and cook, stirring, for 15 seconds. Add broth, milk, tied herbs and potatoes; cover and bring to a simmer. Reduce heat to maintain a lively simmer and cook, partially covered, until the potatoes are tender but not mushy, about 15 - 20 minutes.

Remove from the heat and stir in the yogurt and chopped dill. Taste and adjust seasoning, if required. Divide into three portions, freezing two.

To serve, reheat gently (to avoid turning the potatoes to mush) When hot, add a couple of splashes of Worchestershire and 1 - 2 tablespoons whipping cream and mix well. Divide between two cups or bowls and top each serving with the pre-shredded cheese blend then serve.

Nutrition Facts - 6 Servings

Calories 380.6
Total Fat 18.5 g
Saturated Fat 9.1 g
Polyunsaturated Fat 0.9 g
Monounsaturated Fat 3.4 g
Cholesterol 48.3 mg
Sodium 654.5 mg
Potassium 518.6 mg
Total Carbohydrate 36.9 g
Dietary Fiber 4.1 g
Sugars 8.3 g
Protein 21.0 g