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Hungarian Mushroom Soup (from Moosewood)

By

From Jim Anderson

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Ingredients

  • 2 cups chopped onion
  • 4 Tbs butter, divided
  • 12-16 oz sliced mushrooms
  • 1-2 tsp dill
  • 2 cups chicken broth, beef broth or H2O, divided
  • 1 Tbs soy sauce or tamari
  • 1 Tbs Hungarian paprika
  • 3 Tbs flour
  • 1 cup milk
  • 1/2 to 1 tsp salt
  • pepper to taste
  • 2 tsp lemon juice
  • 1/2 cup sour cream
  • 1/4 cup chopped parsley

Details

Servings 6

Preparation

Step 1

-Sauté onions in 2 Tbs butter & salt lightly
-After about 5 minutes, add mushrooms, 1 tsp dill, 1/2 cup stock/water, soy sauce, & paprika
-Cover & simmer for 15 minutes, set aside
-Melt remaining butter in a different large sauce pan & whisk in flour. Cook & whisk for several minutes
-Add milk & cook over low heat stirring frequently (10 minutes or until kind of thick)
-Stir in mushroom mixture & remaining stock/water
-Cover & simmer for 15 minutes
-Just before serving, add salt, some pepper, lemon juice, & sour cream, & extra dill if you want.
-Garnish with chopped parsley

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