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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Hungarian Mushroom Soup Recipe

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

Julie Bielawski


4 T. butter
2 c. chopped onions
1 lb. sliced mushrooms
2 c. chicken stock
1/2 c. dry white wine
2 t. dried dill
2 t. fresh thyme
2 t. paprika
2 T. soy sauce
1 c. milk
3 T. flour
1/4 c. sour cream
2 T. lemon juice
2 T. fresh Italian parsley

1 - In a heavy pot or Dutch oven sauté onions and mushrooms in butter over medium heat until onions are soft and translucent, about 15 minutes. Add dill, thyme, paprika, chicken broth, soy sauce and white wine. Bring to a simmer and cook until the liquid reduces by half.
2 - Remove pot from heat. Using an immersion blender, blend soup to your desire consistency leaving some smaller chunks of mushroom.
3 - In a small bowl, whisk flour into milk until smooth. Return pot to medium heat and add the milk mixture to the soup. Cook until the soup begins to bubble and thicken, about 10 more minutes.
4 - In a small bowl, stir together the sour cream and lemon juice.
5 - Over low heat, slowly whisk in the sour cream and lemon juice mixture until completely combined. Garnish the soup with parsley and serve hot.

Number Of Servings:
Number Of Servings:
Personal Notes:
Personal Notes:
**Yields 5 cups of soup. If serve 4 people as a main dish, we recommend doubling the recipe.

Serve with thick toasted garlic bread. This is a very hearty soup!




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