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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Hungarian Mushroom Soup Recipe

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This recipe for Hungarian Mushroom Soup is from Brian's Cookbook, 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:  
4 tbsp unsalted butter
2 c chopped onion
1 lb fresh button mushrooms, sliced (6 cups) - option - reserve and saute' 1 c for garnish
2 c low sodium chicken broth
1 tbsp Hungarian sweet paprika, or 1 1/2 tsp Hungarian hot paprika
1 tbsp low sodium soy sauce
1 tsp dried dill
1 c milk
3 tbsp four
1/2 c sour cream
1/4 c chopped parsley, plus more for garnish
2 tsp lemon juice
1 tsp salt
1/4 tsp black pepper
Croutons (optional)
Directions:
Directions:
1. Melt butter in a 4 to 5 qt pot over medium heat. Add onion; cook 5 mins. Add mushroom; cook 5 mins more. Stir in broth, paprika, soy sauce, and dill. Reduce heat to low and simmer, covered, 15 mins.
2. Whisk together milk and flour in a small bow. Stir into soup. Simmer, covered, stirring occasionally, 15 mins more.
3. Stir in sour cream, parsley, lemon juice, salt and pepper. Simmer, covered until heated through, 3 to 5 mins.
4. Garnish with parsley and, if using, croutons and sauted mushrooms.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
1 hr
Personal Notes:
Personal Notes:
192 cal

 

 

 

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