"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Hungarian Mushroom Soup Recipe

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

Contributor:  
Contributor:  
Pat Clark

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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