"Hunger is the best sauce in the world."--Cervantes

Hungarian Mushrooms Soup with Fresh Dill Recipe

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This recipe for Hungarian Mushrooms Soup with Fresh Dill, by , is from Our Family 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!

Contributor:  
Contributor:  
Rhonda Morrow

Category:
Category:

Ingredients:  
Ingredients:  
4 tbsp butter
1 large onion, diced
1 pound mushrooms, sliced (white or crimini)
3 tbsp flour
1 tbsp paprika
3 cups vegetable stock, chicken stock or bone broth
3 tbsp soy sauce
1 cup 2% milk
1/2 cup sour cream
1 tbsp lemon juice
1 tbsp chopped fresh dill or 2 tsp dried dill
1/4 cup chopped fresh parsely
salt and pepper to taste

Directions:
Directions:
Melt the butter in a large saucepan over medium heat, add the onions and mushrooms and cook until the mushrooms have released their liquids and it has evaporated, about 10 to 15 minutes.
Mix in the flour and paprika and let it cook for 2 to 3 minutes.
Add the stock, soy sauce and milk, bring to a gentle boil, reduce the heat and simmer for 10 minutes.
Remove from heat and mix in the sour cream, lemon juice, dill and parsley. Season to taste with salt and pepper.

Number Of Servings:
Number Of Servings:
6 (1-cup) servings
Preparation Time:
Preparation Time:
Prep Time 10 minutes Cook Time 20 minutes Total Time 32 minutes

 

 

 

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