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Hungarian Mushroom Soup

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Rate this recipe 4.6/5 (11 Votes)

Ingredients

  • 4 tbsp unsalted butter
  • 2 cups chopped onions
  • 4 cloves garlic, minced
  • 1 to 1 1/2 pounds fresh assorted mushrooms, sliced
  • 2 teaspoons dried dill weed
  • 1 1/2 tbsp paprika
  • 1 tbsp soy sauce
  • 2 cups chicken broth
  • 1 cup milk
  • 3 tbsp all-purpose flour
  • 1 teaspoon kosher salt
  • table grind black pepper to taste
  • 2 teaspoons lemon juice
  • 1/4 cup chopped fresh parsley
  • 1/2 cup sour cream

Details

Preparation

Step 1

1.Melt the butter in a large pot over medium heat. Saute the onions 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.
2.In a separate small bowl, whisk the milk and flour together. Add 1/4 cup of liquid from soup and whisk together with flour and milk. Pour this into the soup and stir well to blend. Cover and simmer for 15 more minutes, stirring occasionally.
3.Finally, stir in the salt, ground black pepper, lemon juice, parsley.Blend sour cream with a couple of tbsp of soup and add to soup, stirring to combine .Heat through over low heat, about 3 to 5 minutes. Do not boil. Serve immediately.

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