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Hungarian Mushroom Soup Recipe

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This recipe for Hungarian Mushroom Soup, by , is from The Peterson Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Emily Peterson
Added: Sunday, November 16, 2008

Category:
Category:

Ingredients:  
Ingredients:  
4 T unsalter butter
2 c. chopped onion
1 lb fresh mushrooms, sliced
2 t dried Dill
1 T Paprika
1 T Soy Sauce
2 c. chicken broth
1 c. milk
3 T flour
1 t salt
Ground black pepper (to taste)
2 t lemon juice
1/4 c. chopped parsley (fresh)
1/2 c. sour cream

Fresh bread (to serve with) - Rye is excellent w/ this soup!

Directions:
Directions:
1. Melt butter in a large pot over Med heat. Saute onions in butter for 5 minutes. Add mushrooms and saute another 5 minutes. Stir in Dill, Paprika, Soy Sauce & Broth. Reduce heat to Low, cover and simmer 15 minutes.

2. In a separate small bowl, whisk milk and flour together. Pour into the soup and stir well. Cover and simmer another 15 minutes. Stir occasionally.

3. Stir in salt, pepper, lemon juice, parsley & sour cream. Heat through over Low heat about 3 to 5 minutes. (DO NOT BOIL)

4. Serve w/ fresh crusty or toasted bread!

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
15 minutes
Personal Notes:
Personal Notes:
*Substitute skim milk, low fat sour cream, low sodium chicken broth etc - And it's still great!

*Add additional ingredients to make a meal - chicken , spinach, bacon, potatoes, etc!

 

 

 

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