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Hungarian Mushroom Soup Recipe

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This recipe for Hungarian Mushroom Soup is from The Dorr 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!
Category:
Category:
Ingredients:  
Ingredients:  
16 ounces mushrooms, -sliced
2 cups onions, chopped
2 tablespoons butter
3 tablespoons flour
1 cup milk
2 teaspoons dill weed
1 tablespoon Hungarian paprika (I use 1t sweet and 2t hot)
1 tablespoon tamari soy sauce
1 teaspoon salt
fresh ground black pepper
2 cups stock (chicken or vegetable to make this a vegetarian dish)
2 teaspoons lemon juice
1⁄4 cup parsley, chopped
1⁄2 cup sour cream-for garnish
Directions:
Directions:
Saute onions in 2 Tbsp stock, salt lightly.
A few minutes later, add mushrooms, 1 tsp dill, 1/2 cup stock or water, soy sauce, and paprika.
Cover and simmer 15 minutes.

Meanwhile, Melt butter in large saucepan.
Whisk in flour and cook, whisking, a few minutes.
Add milk and cook, stirring frequently, over low heat about 10 minutes - until thick.
Stir into mushroom mixture and add remaining stock.

Cover and simmer 10-15 minutes.

Just before serving, add salt, pepper, lemon juice, sour cream, and, if desired, extra dill (1 tsp).
Serve garnished with parsley.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
45

 

 

 

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