Hungarian Mushroom Soup Recipe

  • Yield:6 servings
  • Time:
    50 mins show details

Ingredients

  • 4 tablespoons
    unsalted butter
  • 2 cups
    chopped onions
  • 1 pound
    fresh mushrooms, sliced
  • 2 teaspoons
    dried dill weed
  • 1 tablespoon
    paprika
  • 1 tablespoon
    soy sauce
  • 2 cups
    chicken broth
  • 1 cup
    milk
  • 3 tablespoons
    all-purpose flour
  • 1 teaspoon
    salt
  • ground black pepper to taste
  • 2 teaspoons
    lemon juice
  • ¼ cup
    chopped fresh parsley
  • ½ cup
    sour cream
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Preparation

  1. 50 mins

    Melt the butter in a large pot over medium heat. Saute the onions in the butter for 5 minutes. Add the mushrooms and saute for 5 more minutes. Stir in the dill, paprika, soy sauce and broth. Reduce heat to low, cover, and simmer for 15 minutes.

  2. In a separate small bowl, whisk the milk and flour together. Pour this into the soup and stir well to blend. Cover and simmer for 15 more minutes, stirring occasionally.

  3. Finally, stir in the salt, ground black pepper, lemon juice, parsley and sour cream. Mix together and allow to heat through over low heat, about 3 to 5 minutes. Do not boil. Serve immediately.

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