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Mushroom Soup with Hungarian Paprika Recipe

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This recipe for Mushroom Soup with Hungarian Paprika, by , is from The Penton Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Anne Miskey

Category:
Category:

Ingredients:  
Ingredients:  
3 Tbsp. butter
2 large cooking onions, finely chopped
1 1/2 lb fresh mushrooms, sliced
1 Tbsp. Tamari soy sauce
2 tsp. to 1 Tbsp. Hungarian paprika
2 cups vegetable stock or water

1 cup milk
salt and pepper to taste
1/2 cup sour cream
fresh dill, finely chopped

Directions:
Directions:
Melt butter in soup pot over a moderate heat (do not brown)
Saute the onions until translucent. Add the sliced mushrooms and saute until they wilt and express their juices. Season with soy sauce and paprika. Add stock or water and simmer gently for 15 minutes.

Add milk, salt and pepper and half the fresh dill. Continue to simmer gently for another few minutes. Just prior to serving, add the sour cream, the remaining fresh dill and check the seasonings. Do not boil the soup.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
Yummy on a cold day.

 

 

 

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